Khao Kha Moo


Khao Kha Moo – stewed pork leg –  is one of those ubiquitous dishes served by street vendors throughout Thailand and is what I would call “comfort food”.

The picture above shows a version of the dish sold at the Central Food Hall in Bangkok, one of the better stalls selling this dish.

Of course everyone has their favorite Khao Kha Moo stall – there’s even a large shop right next to a gas station selling nothing but Khao Kha Moo – however, only the stall at Central Food Hall has eggs that are cooked this way – ni-tamago style.

Try cooking Khao Kha Moo yourself!

4 cups water

1 cup light soy sauce

1/2 cup sweet soy sauce

1/4 cup Maggi seasoning

1/4 cup brown sugar

1 teaspoon salt

6 garlic cloves, minced

1 teaspoon white pepper

1/8 teaspoon cardamom powder

1/8 teaspoon cinnamon

4 clusters star anise

1 leg of pork, about 2 pounds, from the chump end

4 cups cooked jasmine rice

1/2 cup cilantro

Put all sauce ingredients in saucepan. Bring to boil. Add pork leg.

Simmer until tender, about 1 hour.

Remove pork leg and slice thinly.

Serve with soft-boiled egg, rice, vegetables, garlic slices, green chilli.

Garnish with cilantro.

Re the ni-tamago eggs, here’s the trick:

Start off with cold eggs from the fridge, says Chris Tan, Sunday Times columnist. Bring a pot of water to a gentle simmer, immerse the eggs and cook them for seven minutes exactly. (Room temperature eggs should be cooked for no more than six minutes.)

Drain the eggs and rinse them under running water, or plunge them into ice water until they are cool enough to handle. Peel them carefully.

This entry was posted in Eat Drink Men Women. Bookmark the permalink.