1/11/2024 0 Comments Rad nah moo mak![]() Making crispy pork starts with rubbing large slabs of pork with salt and roasting it inside a tall concrete oven, with burning charcoal at the bottom. In the old days, this Chinese dish was cooked mainly in Nakhon Pathom and Ratchaburi, an area where there are many pig farms. Making crispy pork requires a special technique. Khao moo daeng is a favourite one-dish meal, filling and inexpensive ![]() ![]() Lastly, he ladles some gravy sauce on top of the ingredients and serves. To prepare a serving, the seller chops up the crispy pork, slices red pork and kunchiang, cuts the boiled egg into halves and places on a plate of rice. In a typical khao moo daeng food shop, the seller displays a large slab of crispy fried pork, some long strips of red pork, sweet Chinese pork sausages, or kunchiang, and boiled duck eggs in a cabinet, with a pot of gravy placed within reach. But judging from surrounding evidence roasted red pork most likely originated with the Cantonese, since moo daeng and crispy roasted pork are often seen along with roasted duck, grilled pork and bamee moo daeng offered in Cantonese food shops. It is not certain which ethnic Chinese created the moo daeng (red pork) recipe. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods. Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. ![]() The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Chinese food served in Thailand can be divided by Chinese language groups. ![]()
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