Pork Stewed with Star Anise – Muu Parlow

I N F O Kettles with this soup can be found in just about every marketplace in Thailand. Parlow originated in China and probably arrived in Siam in the 19th century with the wave of Chinese immigration.

Mostly pork sizzles in the large vats, but occasionally duck, chicken and even goose are also prepared in this way, depending on the season or the wealth of the area.

But no matter what the soup is made of, the pervasive scent of aniseed is always a little comforting. It is usually eaten with a plate of long-grain rice – in small quantities as a snack or in a larger baking dish as a nutritious meal.

P a g e Boil salmon in enough salted water to cover. Quench.

Repeat. Dry off.

Fry salmon until brown. Soak in water for 5 min. Dry and fry repeatedly until they turn color. (During this process, the skin swells so that it does not stretch or crack during the long stewing time, but this takes time.

If you don’t have the time or perhaps the inclination to do this, save yourself the work; some Thai cooks simply deep-fry the hachs until golden brown and then shape them for stewing. Deep fry the tofu until golden brown.

Grind garlic, coriander roots, salt and peppercorns in a mortar to a paste. Heat 2 tbsp oil in a large saucepan and roast paste together with star anise and cassia bark until light yellow and fragrant. Season with sugar and fish sauce. Continue cooking briefly, then add clear soup, A

Related Recipes:

Pickled Salmon with Horseradish MayonnaiseRinse the salmon fillets under running water and carefully pat dry with paper towel. Pluck the dill from the... Zucchini Salmon LasagnaA great pasta dish for any occasion: Mise-en-place : Rinse the zucchinis , cut lengthwise into 5mm slices ... Salmon in Vegetable PickleRinse vegetables, peel and finely slice with a kitchen grater. Rinse oranges and lemon hot and cut into thin... Salmon in Filo Pastry with Creamy Sage PotatoesFor the salmon in filo pastry, wash the salmon fillet and pat dry. Mix the miso paste with the lemon juice and... Salmon Pickled in Hazelnut Oil and VanillaFor the self-pickled salmon, wash the citrus fruits with hot water and rub dry. Grate the zest from the lemon... Colorful Pasta Casserole with Salmon StripsFor the colorful pasta casserole with salmon strips, cook the ribbon noodles in plenty of salted water until... Lemon Peel Preserved in Star Anise and VanillaFor the lemon peel preserved in star anise and vanilla, cut the peel generously from the lemon with a knife... Chicken Chow MyNoodle dishes are always delicious! The chicken chow mein is a dish developed in America, but its origin is in... Pancake Cake with Vanilla Star Anise Cream and ChestnutsFor the pancake tart with vanilla-star anise cream and chestnuts, first mix the eggs with the milk, add the... Smoked Salmon Rose on Yellow Lentil VegetablesTo make the Smoked Salmon Rose, first butter 2 serving rings and a loose-bottomed tart pan. Place the serving...