Recipe of Homemade Gaeng hunglay

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Perfect Gaeng hunglay. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Gaeng hunglay, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gaeng hunglay delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Gaeng hunglay using 10 ingredients and 9 steps. Here is how you cook it.

This is my most favorite Thai curry.

This is a special curry made in the north country side.

During Thai new years about April 5-8 this is a dish that everyone cooks for the monks. Literally every house hold is eating this for Thai new years like Americans eating Turkey for thanksgiving.

Enjoy!

Ingredients and spices that need to be Take to make Gaeng hunglay:

1. 1 big slab of pork belly
2. Half garlic peeled
3. 1 small to medium sliced ginger
4. Half pack of hunglay powder
5. 1 pack tamarind seasoning
6. 2-4 tbl spoon brown sugar
7. 1-2 tbl spoon salt
8. 2-4 tbl spoon fish sauce
9. 2-3 tbl spoon red curry paste
10. 3-5 cups water

Steps to make Gaeng hunglay

1. First cut pork belly to medium size cubes
2. In a pot heat ginger and garlic stir for 1 min on high heat.
3. Add red curry paste stir for 1-2 min then add pork belly meat to the pot. Stir again with curry paste for 3-5 min. Now add water until it covers the meat.
4. Next add half a pack of hunglay powder. If you cannot find hunglay powder you can mix 1:1 ratio of turmeric and tamarid seasoning = hunglay powder. Same shit
5. Next add half a pack of tamarind seasoning, brown sugar, fish sauce and salt.
6. Let boil for 1-2 min. Reduce heat to low or medium low and let simmer for 45 min up to 2 hours
7. Every 20 min or so occasionally stir, and taste. If needed add more sugar, for sweetness, add more tamarind seasoning for sourness, add fish sauce for saltyness. This is your hunglay. Make it how you want it.
8. For my curry about 50 min into the simmering the oil from the pork rendered and we need to take a spoon and scoop it out
9. About 1.5 hours later my hunglay was finished. Uncover and set the heat to high or medium high. Let the curry get thicker. Turn heat off let rest then serve with rice.

While that is in no way the end all be all guide to cooking easy and quick lunches it's very good food for thought. The stark reality is that this will get your own creative juices flowing so that you are able to prepare excellent lunches for your own family without the need to perform too much heavy cooking in the practice.

So that's going to wrap it up with this special food How to Prepare Homemade Gaeng hunglay. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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