I was on my 7 mile walk this morning and on the way up a hill the following songs came on: Mr. Hankey [The Christmas Poo] and then America: F**K Yeah! I started laughing at "squeeze him 'tween yer festive buns!" and then was howling (and singing along, loudly) at "Sushi! [eff yeah!] Taco Bell! [eff yeah!] Fake tits! [eff yeah!]" and making Pommesgabels at cars at they drove past (lml -_- lml) and just had to collapse on a park bench until the laughing passed. Good times. My neighbors must think I'm some weird crack addict that roams the streets. Lol.
Last night I made a Thai dish from a new cookbook I picked up and man, was it TASTY. And even though it had the ubiquitous fifty million items in the sauce (okay, 5) it came together really easily. We had it with steamed rice and black bean + garlic long beans. Mmmmmm.
First, can I just say how appetizing caramel pork sounds? Crazy delicious. We're on a pork run because it's hog season. I'm not complaining. :D My notes in italics.
Muu Waan, or Caramel Pork
vegetable oil for deep frying (I just splashed some in my pan)
75 g. shallots, thinly sliced (I used two good sized ones)
6 garlic cloves, minced
1 pound pork, thinly sliced
1 TBSP oyster sauce
1 TBSP light soy
1 TBSP fish sauce
4 TBSP palm sugar (good hell. I used 4 TEASPOONS of granulated sugar and almost could have done without 2 of those tsp. Trust me, it's sweet enough.)
Heat oil in wok or pan and deep fry shallots for a minute to make them golden brown and crispy. Remove with a slotted spoon and drain on paper towels. (I had maybe 2 TBSP of oil in the pan. Maybe. The recipe calls for you to then drain off most of the oil, so why put it there in the first place?)
Saute the garlic in the remaining oil, add pork and stir-fry for a few minutes. Add the remaining ingredients, stir-fry for another 5 minutes or until the liquid has evaporated and a sticky sauce is left.
Spoon into serving dish (or kids plates) and top with sprinkles of fried shallots.
OM NOM to the NOM.
This took about 30 minutes, start to finish. I have a 4 TBSP measuring cup that I measured all of the wet ingredients in + the pepper. I sprinkled the sugar over the pork before adding the sauces, it worked out nice. This was INHALED. Super delicious, super easy. I stir fried the green beans in the black bean garlic sauce as the other pan's sauce was thickening. Super cinch-y.
I have a headache. Time to take out these contacts. And these eye balls. (I have my mother's eyes. Shh, don't tell anyone.)