Hang Lay Curry

Hang Lay Curry

Hang Lay Curry is the local food of the north of Thailand. My hometown is Phayao province. So,I have known Hang Lay Curry since I was a child. It is one of my favorite food. 

In every Buddhist holy days, my grandmother has made Hang Lay Curry to gave food offering to a Buddhist monks. When you come to the  north of Thailand, you shouldn't miss to tasting Hung Lay Curry. Hung Lay Curry originated from Myanmar. 

How to make Hang Lay Curry ( For 3-4 persons ) 

Seasonings 

1. Pork sirloin 1/2 kg.

2. Streaky pork 1/2 kg.

3. Hang Lay powder 1 tablespoon

4. Fresh ginger (thin sliced) 1/4 cup

5. Garlic (peeled) 1/4 cup

6. Tamarind juice 1/4 tablespoon

7. Black soy sauce 1 tablespoon

8. Sugar 1 teaspoon

9. 8 dried hot pepper (removed the seed , soaked in water until soft)

10. Galangal (finely chopped) 1 teaspoon

11. Lemongrass (sliced) 1 tablespoon

12. Garlic (cut into small pieces) 1 tablespoon 

13. Shallot (cut into small pieces) 1 tablespoon

14. Shrimp paste 1 teaspoon

15. Granulated salt 1 teaspoon

How to cook

1. Pound all the spices thoroughly and lay aside.

2. Cut pork sirloin and streaky pork in 2x2 inch square pieces. Mix with black soy sauce and spices and marinate 1 hour.

3. Add marinated pork with low heat. Fry the pork and put water in the pot. Cover and continue simmering.

4. Add sliced ginger, garlic , Hang Lay powder. Use low heat until soft and the water dry out.

5. Season with tamarind juice, salt and sugar just a little. Taste sour, salty and spicy.

6. serve with hot sticky rice.