Ever since my father passed away six years ago, I head out with my mother for lunch a few times a week to keep her company. She lives alone with the helper, and thankfully a hop skip and jump from my brother’s house and mine. Working from home and having a flexible schedule allows me to do that, and I’m thankful for the time I spend with her, and even more thankful for her good health which allows her to eat anything she fancies and go anywhere she pleases without hindrance. She is 83 this year.
So last week, in one of our usual lunch time escapades, we decided to try out a new Thai restaurant in Bedok, a housing estate not far from home. I had passed that restaurant many times and had become quite curious about it, seeing it was constantly busy. A very casual eaterie with rather friendly staff, Nakhorn Thai served a long list of authentic Thai dishes. Many of the staff seemed to be Thai as well, which was another good sign of authenticity.
We had Pad Thai, the classic rice noodle dish sprinkled with chopped peanuts and chilli flakes (it pairs surprisingly well with the flourescent green Fanta), and a dish of salted egg long beans with pork. I had never seen salted egg cooked with long beans before, and it turned out pretty delectable. As it is a homey dish, I thought I’d try to make it myself as part of a midweek meal.
My version turned out quite successfully I must say and it is incredibly easy to do. Best served with white rice, and other dishes of course. As for Nakhorn Thai, it turned out to be a good discovery, with good food and very decent princes. So for the long bean dish, here’s my recipe.
Salted Egg Long Beans & Pork Stir Fry
1 clove garlic, sliced
1 shallot, sliced
4 slices ginger
2 tbsp oil
2-3 Tbsp salted egg powder (or 2 salted egg yolks)
2 Tbsp water
12 long beans, sliced into 2cm lengths
200g lean pork, sliced (marinated in 1-2 tsp soy sauce, and 1/2 tsp cornflour)
1 chilli, sliced
2 tsp fish sauce
1 tsp oyster sauce
1/4 tsp sugar
Pepper to taste
• Boil long beans in a pan of water with 1/2 tsp salt for about 5 minutes until cooked. Remove beans from the pan, rinse in cold water to stop the cooking, drain and set aside.
• Heat cooking oil in a pan/wok and saute the garlic, shallot and ginger for 2 minutes until fragrant. Add in salted egg powder and saute. If it absorbs all the oil too quickly, add in 1-2 Tbsp of water and mix it into a paste.
• Add in the pork slices and chillies. Stir fry until the pork has changed colour. Add in the fish sauce, oyster sauce and sugar, and toss to coat.
• When the pork has fully cooked, add in the long beans and toss to coat and heat through. Scoop it onto a plate and serve with white rice.