Spaghetti with pork spam and sweet basil
If you notice on the right-hand side of this blog’s homepage, you will see the category called ‘Cooking with my mom’ which I rarely post under it. I think I can be good at cooking but I didn’t get a chance to help my mom in our kitchen that much when I was young as my regular house chore was helping my dad clean our home. The time has passed so much and I started to realize that I need to learn how to cook from my mom especially know my favorite dishes’ recipe.
The above food was one of my attempts to cook my preferred dish. I helped her prepare this dish 3-4 times before but this time I mostly did it by myself. It started by heating up water with a bit of salt and then boiling spaghetti around 12 mins. In the meantime, chop pork spam into dice and stir them in skillet without any oil until their color turns to be darker. After 12 mins for spaghetti are up, check its state and if it’s ok, put it in room temperature water. Then, stir garlic and dry big chili with olive oil until color of garlic change from white to yellow. After that, put spaghetti along with fried pork spam and put seasoning ingredient which my mom teach me to use dry fish stock (from Japan) and Thai fish sauce (Yes! spaghetti with Thai Fish Sauce!). Lastly, put sweet basil and mix everything together until sweet basil is cooked.
That dish was our breakfast last Saturday. The taste was good and I hope that I can do it without my mom’s help next time.
Behind the shot
Re-size, Crop, Credit: Typesetter
On the 4th Monday of every month, the phoneograph challenge is our choice among Abstraction, Architecture, Food Photography, Night Photography, Portraiture, Still Life, Street Photography, and Travel which I selected Food for this week. More photos from other challengers are here.
As far as I’ve known, we (as Thais) have two types of Tom Yam (Spicy Thai soup) which are ‘dense soup’ (Nam Kon) and ‘clear soup’ (Nam Sai). The difference of those types are that the one with dense soup has chili paste and plain milk, which this type is not the original one but it has adapted from the ‘clear soup’ type by adding plain milk during 1910-1925 by Chinese restaurant in Thailand (Source).
The main same ingredients for those types are galanga, lemongrass, kaffir lime leaves, Thai chili, lime, and Thai fish sauce. Besides shrimp or prawn that can be used as meat for Tom Yum, we can use seafood like squid, fish and shell. For vegetable, we like to put mushroom which can be Rice straw mushroom (Hed Fang) or Sajor-caju Mushroom (we call Hed Nang Fah in Thai which means Angel mushroom).
Tom Yam Kung Nam Kon (Spicy Thai dense soup with shrimp)
1. Boil water with any stock (my family uses Fish stock that we bought in Japan, it comes as dried powder) and put the 3 main ingredients galanga, lemongrass, and kaffir lime leaves.
2. After the soup is boiled, drop shrimp/prawn into it.
3. When shrimp’s color turns to be orange, pour plain milk and chili paste. Seasoning it with smashed Thai chili, Thai fish sauce, and lime squeezed. Then, put mushroom into the soup.
4. When everything is cooked, showering it with chopped celery and coriander.
And it’s done.
We call it Yam Moo Yor (ยำหมูยอ) in Thai. At first I didn’t know how to call หมูยอ (Moo Yor) in English. When I’ve searched it on the Thai-English dictionary online website, it said that Moo Yor = white pork sausage. However, it is not exactly the same as sausage.
Ingredient for Thai Spicy Dressing:
- 3-4 Garlics cloves
- 3-4 Coriander roots
- 20 Thai chilis
- 4 1/2 tbs Lime Juice
- 3 1/2 tbs Fish Sauce
- 1 1/2 tbs Sugar
Ingredients for Salad:
- 1/2 kilograms White Pork Sausage
- 5-6 Small Tomatoes
- 1 Onion
- 100 grams Celery
- 150 grams minced pork
How to prepare Thai Spicy Dressing
- Put garlics, coriander roots and Thai Chilis into mortar
- Crush them until they are finely mixed together
- Mix smashed garlic, coriander roots and Thai chili with Lime Juice, Fish Sauce and Sugar
*Taste and add any flavor more as you prefer.
How to prepare the main ingredients
1. Parboil sliced white pork sausage and Celery with hot water
2. Slice tomatoes and onion
3. Boil minced pork in water with a spoon of Oyster Sauce
4. Mix all of the above ingredients, Thai Spicy Dressing and chopped Coriander in a big bowl
Finally, we have the dish of white pork sausage Thai spicy salad.
This dish can serve around 4 people. However, if we cannot finish it within one meal. We can keep it in a fridge. Just put it in Microwave around 30 sec when we’d like to eat it again. (I just did that!) It will be more tasty after sausages have absorbed the spicy dressing. :D