In the final video segment from Chef Narain Kiattiyotcharoen's cooking class at the Mandarin Oriental Bangkok, the chef makes a quick Chinese kale salad with grilled pork. The salad is topped with a healthy dressing made with coriander roots, garlic, bird's eye and Thai green chilis, and pickled garlic ground in a mortar and mixed with lime juice, fish sauce, and syrup.
Read more about our trip to Thailand: jetsetextra.com/the-extra/mary-anne-been/part-1-los-angeles-to-bangkok-from-one-city-of-angels-to-another.html
Chinese kale salad recipe:
1 cup pork shoulder, grilled
1 cup Chinese kale, stems only
Cold water as needed
1 teaspoon coriander roots, finely chopped
1 teaspoon bird's eye chilis
1 tablespoon Thai green chilis, seeded and sliced
1 tablespoon pickled garlic, sliced
3 tablespoons garlic, finely sliced
2 tablespoons lime juice
1 tablespoon fish sauce
1 1/2 tablespoons syrup
Slice the pork thinly and set aside. Slice the Chinese kale thinly and soak in cold water for 15 minutes. Drain well and set aside.
In a mortar, pound the coriander roots, chilis, pickled garlic, and one third of the garlic, until thoroughly incorporated. Spoon the paste into a bowl and stir in the lime juice, fish sauce, and syrup. Set aside.
In a serving dish, arrange the kale and pork and top with the rest of the garlic. Pour the dressing all over and serve.
Music is "Gameboy Memories" by Macroform (macroformmusic.com), downloaded from opsound.org/artist/macroform, licensed under Creative Commons Attribution-ShareAlike 2.5 Generic (creativecommons.org/licenses/by-sa/2.5/).
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