Recipe: Pak Bung Loy Fa
Pak Bung Loy Fa (Stir Fried Greens aka ?Flying Greens? ? Thai)
Following a quantity of postings asking for strategies for you to avoid stir frying oil from smoking, I provide this because a counterpoise.
THIS IS A RECIPE FOR INCIPIENT PYROMANIACS
Pak Bung is a normal green leafy vegetable inside Thailand which has the unlovely western name of "swamp cabbage" (botanically it happens to be ipomoea aquatica). You are able to nonetheless replace alternative greens (see variants below).
This dish is cooked over *very* excellent heat inside Thailand, plus generally catches fire at certain point inside the proceedings – indeed it is actually meant to. The Thai chef then casually removes the wok within the fire, plus tosses the contents inside the air, inside a way synonymous to a western chef tossing a
crepe. This extinguishes the flames, as well as the wok is returned to the fire, to repeat the task. The story goes which inside Phitsannaluk (a little town inside Thailand) 2 siblings opened streetside dining about opposite sides of the street plus found the cooking of the conventional food attracted crowds when they threw the dish additional significant. They developed this till they began tossing the dish from 1 side of the street to the alternative. Whenever the greens had completed 2 passes over the street they were cooked plus served to the clients.
The flaming of the dish is significant, plus it combines stir frying with flame broiling. This dish is cooked because a pure vegetarian dish, or because here with certain meat to create it a complete "plate meal" – which is to state which unlike general Thai meals which are served inside a serving bowl with a bowl of sift for the diner to aid themselves, this 1 is served over the sift about a dinner plate.
And today, because this USENET spool is read inside America plus American civil law claims a universal application, plus I don’t like to be sued, a legal disclaimer.
This recipe is presented for example of Thai cuisine plus culture. Users who attempt to adhere to this recipe do thus at their own risk, as well as the writer accepts no responsibility for reduction, damage or injury to the consumers property, cooking equipment, individual or different property.
Now back to the story…
This dish is commonly cooked about a charcoal brazier with a forced draft (bellows) inside the open air, as a result of the excellent flames associated with it.
Because of the significant heat necessary, this dish ought to be prepared inside a round bottom wok. Because utilizing a tiny wok increases the danger of spills, I recommend a 16" wok because the minimal size – should you may beg, borrow or take a 20" or 24" restaurant wok which is greater. The significant heat suggests which we utilize a barbeque. Arrange to help the wok about a wok stand or ring. The ring ought to be at smallest half the diameter of the wok (i.e. 8" for a 16" wok), plus you need to confirm which the wok doesn’t tip or slide whenever we stir fry inside it. You moreover require a next wok stand away within the fire, along with a lid to match the wok.
The significant heat might really discolor stainless steel, potentially distort aluminum, plus potentially damage the surface of the non-stick wok – in almost any case the significant heat precludes the utilization of plastic or wooden spatulas. Use a simple iron or steel wok.
Unless we reside inside a baronial mansion with 20 foot significant ceilings made from granite blocks, do because the Thais do, plus cook this outside.
We are not speaking regarding western fashion flambé inside that alcohol is ignited at reasonably low temperature plus fast burns itself out: this recipe calls for boiling oil at regarding 450-500 Celsius to be ignited. It burns solidly, plus quite hot. It could a great deal of damage in the event you have an accident.
Unless you’re an expert pro juggler or have an emergency healthcare team as well as the town fire brigade about hand, don’t try to juggle burning oil plus food inside the Thai fashion!
Safety: There is a possibility of spitting or splashing oil. We may moreover accidentally spill oil whenever moving the burning wok. Consequently I firmly advise which we wear eye protection: my spouse wears protection goggles, I recommend we do too. Cover a hair. Do *not* employ a nylon hair web – nylon melts as well as the outcome is painful. My spouse wears a leather baseball limit, plus I recommend we do the same. Do not wear nylon – either a shirt or stockings, because nylon melts as well as the resulting burns are especially painful, plus difficult to treat, usually requiring plastic operation. I recommend we wear a denim function shirt, a pair of jeans, plus cover them with a cotton laboratory coating or extended chefs apron or butchers apron. Wear protection boots (anything like Dr. Martens). Finally like many Thai chefs my wife’s hands are covered with small scarring caused by splashing oil or particles of hot food. To avoid this (as well as the possibility of dropping the wok inside pain) wear flame plus heat immune gloves.
As a last resort have a fire blanket along with a initial help kit ready…
OK we’ve got the warnings plus caveats from the way…
12 ounces pak bung
1/2 pound steak, cut into thin strips, then into bite size pieces
5 or 6 cloves garlic approximately chopped
5 or 6 chopped chiles (prik ki nu – birdseye or dynamite chiles)
1 tablespoon chopped fresh ginger
1 tablespoon oyster sauce
2 tablespoons broken yellow bean sauce
1/2 cup vegetable oil
2 tablespoons stock
First arrange the cooker, put the lid of the wok found on the side of the 2nd wok stand away within the fire.
Prepare the meat, plus clean plus dry the greens. Mix everything, except the oil plus stock inside a tiny bowl prepared. Don safety clothing.
Put the wok over high heat: when utilizing fuel the flames could overlap the edges of the wok plus rise 3-4 inches above it, a charcoal burner ought to be truly hot (white hot). Add the stock plus bring it to the boil. Add the remaining elements except the oil plus stir fry till the mixture is virtually dry.
Add the oil plus bring it to smoking point, stir frying vigorously, then ignite the oil (if it doesn’t ignite about its own, I recommend we employ a little butane blow torch).
Without hurrying transfer the wok to the 2nd wok stand plus cover with all the lid. This usually extinguish the flames.
Return the wok to the barbeque plus reheat to smoking point, ignite plus extinguish because above.
The dish is today prepared to serve. It is served with sift, or because a component inside a Thai or oriental fashion buffet.
If you can’t receive pak bung, you are able to utilize cabbage, spring greens, or kale.
Alternatively you are able to employ broccoli florets or cauliflower florets or perhaps a mixture of the 2. In this case cut the florets tiny, plus slice the stalks diagonally into very thin slices.
Special because of – Muoi Khuntilanont.