Friday, April 20, 2018

Hot Fire Morning Glory Thai-Style...

My latest obsession-- Thai red bird eye chillies 🌶🌶! After having a handful left over from my Vietnamese cuisine cooking class, I have been inspired to cook other Southeast Asian dishes-- namely Thai!! Hot-fire morning glory (or ong choy), a popular stir-fried green vegetable side is so super easy, and absolutely fragrantly delicious wok-tossed with ground bean sauce, garlic and of course spicy chopped chillies🔥. More recipes to come from my family night's Thai meal... #myeyesonredbirdeyechillies

Morning glory is labelled as ong choy in Asian supermarkets. You can get the large bunch in light or dark green... I don't notice any difference between their natural flavours. Ubiquitously used in Southeast Asian cooking, these tall stem long leafy greens are chopped in several parts and stir-fried in shrimp paste, fermented beancurd or other spices. 

For this particular Thai version, the ground bean sauce imparts earthy, savoury and slightly sweet flavours to the dish. Such an amazing blend of aromas and tastes alongside garlic and chillies of course.

Hot Fire Morning Glory (adapted by Vatch's Thai Street Food)

2 Tbsp. oil
2 garlic cloves, finely chopped
2-4 small fresh red chillies, finely chopped
1 Tbsp. ground bean sauce
225 g morning glory (ong choy), roughly cut into 2-inch lengths
1/4 cup chicken broth
1 tsp. sugar
1 Tbsp. soy sauce

Heat the oil in a wok or skillet. Add the garlic and chillies and fry until the garlic is golden brown. Add the bean sauce and sugar, stir-fry quickly, and then add the morning glory, stirring once. Pour in the chicken broth and simmer gently until the stems start to soften but stay slightly tender-crisp.

Season with the soy sauce, stir once and place into a serving dish. Enjoy hot.

Blurry focus lol! But look at the garlic sizzle :)

The intermingling of aromatic bean sauce and ingredients in the air is incredible!

Do not overcook or the stems will lose its slight crisp!

So deelish, we had this two nights in a row back by popular demand by my boys :D.

Stay tuned for the rest of my Thai dinner which included Tom Yum Goong (Spicy Lemongrass Shrimp Soup) and Pad Thai made with more piquant love from chillies!

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