Mrs Noon's Geng Hangle

This one was promised to Little Chuchock a while back but I have just got round to taking pics of it being done.

Geng Hangle is certainly one of my favourite Thai curries and after watching my wife make it tonight, there is really very little to the process.

The ingredients are as follows.

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A lump of pork (I don't know how much but this is quite a big lump)
Ginger
Tamarind
Shallots
Garlic
2 stock cubes
That syrupy looking sugar that comes in a plastic bag
special hangle chilie paste from the market
a packet of hangle curry powder
peanuts (as many as you fancy)

Dice the pork, add a large tablespoon of sugar and the same amount of chilie paste and stir well.

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It will look something like this..

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Add your shredded ginger, peanuts, whole shallots and whole peeled garlic (chop them if you like)

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Finally, add the curry powder mix and the stock cubes.
I'm fairly certain that the order doesn't matter, but my wife says it does.
A bit like those fool englishmen that think it's important to put the milk in after the tea.

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Throw the whole lot into a pot of simmering water

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and continue to simmer for 30 minutes or so until it starts to thicken..

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Finally, you need to add the essential ingredient of the curry, the one that gives hangle its distinctive flavour.... the tamarin juice.

I forgot to say that your tamarins, a good handful of the dried ones should be put in hot water when you start cooking and left to stand in a bowl until you are ready to add it.

Add only the juice, not the fruit itself.
Like so....

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Simmer the curry for another 10 minutes or so, the tamarin has a thickening effect on the curry.
Test it after a while, if it is too bitter, neutralise with a little sugar.
This one turned out excellent and is far better than any I have eaten in a restaurant and I'm not just saying that because my little snugglepuppet, the apple of my doggy eyes made it for me.

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I eat it without rice as I have recently embarked once again on the Atkins diet.

My little angel eats it with some garlic rice.

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Anymore Thai food cooking requests, I will happily take pics and eat the results.

It's all easy if you know what to put in.

The meal above will be enough for 4 but we did use a very big bit of pig.

Preparation time :10 minutes.
Cooking time: 30-40 minutes.

Ah, thanks for that, I'll whip the mrs into reading these instructions (or at least look at the pics), and get her to work!

^
I guess it could be made with rats or moles or other small beasts of the field, but it is definitely better with a piece of good quality pork from your local supermarket.
:)

:( Hmmm, so we got pig entrail curry to look forward to next week.

I hear the tarantulas up in Nan are fat and juicy this time of year. Would love to see a report on spider curry.

Another big thanks for this receipt, I've never tried this "kaeng" and I will. Only one thing is missing; a nice pic of your nice friend Kate. :)

Cannot give you another greenie as I just give you one for your lasagna post. But it's in my mind. :)

That really looks good, will give that a go myself provided I can get hold of the hangle paste and curry powder - otherwise it will have to wait until I stock up on ingredients when I am over.

Quote:

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Originally Posted by ChiangMai noon

A bit like those fool englishmen that think it's important to put the milk in after the tea.

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Milk in first as long as the tea has been made in a teapot :)

Greenie coming

Quote:

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Originally Posted by Wallalai

Another big thanks for this receipt, I've never tried this "kaeng" and I will. Only one thing is missing; a nice pic of your nice friend Kate. :)

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OI - I asked about her first !

looks great !!

Natty pair of pink pajamas you've got on there CMN.

The cooking time looks a bit short. I'd have thought that the longer you cooked it, the more tender the meat would be, and I like it very tender. But since I've never tried cooking it, wtf would I know? :D

The pork was pretty tender.
We always use the same stall for our meats in Sansai market.
Even get tender sirloin off him.


You can always tenserise it more by boiling it lightly beforehand or your chosen means of tenderisation.
:)

Quote:

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Originally Posted by Begbie

Natty pair of pink pajamas you've got on there CMN.

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I was going to compliment him on that too.

And everyone knows that if you dont put the milk in first, you will be an old maid.

Looks great, never had this dish but I will be soon.

It really is an excellent curry, very distinctive flavour.
Be careful not to overdo the tamarinds.
You are better off adding and tasting till you get it right.

Overdone can be very sour.
Good luck with it.

Anybody want anything else cooked?
Will happily post the recipe and pics.

My mother-in-law makes this for me all the time when she's visting/we're visting her.

In fact that's all she makes - she has convinced herself from the first time I had it and said I loved it (think I ate half a pot of it) that it's all that her weirdo-farang son-in-law can eat :)

What about a bit of Welsh rabbit :)