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Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang)

       By: Chef Pat  

Recipe Detail :

Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang) - Tender, salty, sweet and mellow flavors from natural sugar. This menu has different taste from ‘Sweet Stewed Egg Pork with Spices’ (Ka Mu Pa - Lo). We fried the pork at first, reduce pork fat, then stewed in red sauce for about 3 hours until come out just right tender.

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Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang) - Tender, salty, sweet and mellow flavors from natural sugar. This menu has different taste from ‘Sweet Stewed Egg Pork with Spices’ (Ka Mu Pa-Lo). We fried the pork at first, reduce pork fat, then stewed in red sauce for about 3 hours until come out just right tender.

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Preparation 20 minutes + Cook 3 times (1.30 hour/1 time,  Last 2 times: 30 minutes)
For 2-3 persons

1. 10 Garlics (for first time)
2. 2 Tbsp. Black soy sauce x2 (season 2 times , apart from first time 1.30 hour)
3. 1 1/2 Tbsp. Soy sauce x2 (season 2 times , apart from first time 1.30 hour)
4. 2 Tbsp. Seasoning x2 (season 2 times , apart from first time 1.30 hour)
5. 2 Tbsp. Coconut sugar or Cane sugar
6. 3 Tbsp. Oyster sauce (1/2 Tbsp. at the last step)
7. Water
8. 3 Cardamom leaves
1. Cut the pork into 2 parts. Heat the pan over low heat. Roast spices and put the pork down to stir well. Then flip to another side.
2. Add fried pork knuckle in a pot. Pour the water down until flow over the pork. Add bay leaf for more nice smell.
3. Cook red sauce – put garlic soy sauce, black soy sauce, soy sauce, seasoning sauce, cane sugar and bay leaf for about 1.30 hour. Then turn the pork to another side.
4. When the water dry out, season with black soy sauce, soy sauce, seasoning sauce and sugar again. Steamed again for another half an hour and then turned back the pork.
5. Finally, put oyster sauce and stew for 1/2 hours or until tender.
6. Decorate with blanched vegetables. Serve with Chinese bun (“Mun Tou”).

Tips

1. Choose a hind leg. Grilled and wash thoroughly. (If not clean enough it will not smell good)
2. If fry before stewing, the pork will tender quickly and smell nice.
3. Use low heat to let the seasoning absorbs into the meat and tender.
4. Add bay leaf for more nice smell soup.
5. Use cane sugar or coconut sugar for a mellow flavor.

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รายการที่1-12 จาก 12
รายการที่1-12 จาก 12

Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang)




Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang) - Tender, salty, sweet and mellow flavors from natural sugar. This menu has different taste from ‘Sweet Stewed Egg Pork with Spices’ (Ka Mu Pa-Lo). We fried the pork at first, reduce pork fat, then stewed in red sauce for about 3 hours until come out just right tender.

Ingredient of Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang)

1. 10 Garlics (for first time)
2. 2 Tbsp. Black soy sauce x2 (season 2 times , apart from first time 1.30 hour)
3. 1 1/2 Tbsp. Soy sauce x2 (season 2 times , apart from first time 1.30 hour)
4. 2 Tbsp. Seasoning x2 (season 2 times , apart from first time 1.30 hour)
5. 2 Tbsp. Coconut sugar or Cane sugar
6. 3 Tbsp. Oyster sauce (1/2 Tbsp. at the last step)
7. Water
8. 3 Cardamom leaves

How to Cook Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang)


1. Cut the pork into 2 parts. Heat the pan over low heat. Roast spices and put the pork down to stir well. Then flip to another side.
2. Add fried pork knuckle in a pot. Pour the water down until flow over the pork. Add bay leaf for more nice smell.
3. Cook red sauce – put garlic soy sauce, black soy sauce, soy sauce, seasoning sauce, cane sugar and bay leaf for about 1.30 hour. Then turn the pork to another side.
4. When the water dry out, season with black soy sauce, soy sauce, seasoning sauce and sugar again. Steamed again for another half an hour and then turned back the pork.
5. Finally, put oyster sauce and stew for 1/2 hours or until tender.
6. Decorate with blanched vegetables. Serve with Chinese bun (“Mun Tou”).

Tips Braised Pork in Brown Sauce (Ka Mu Toon Nam Dang)

1. Choose a hind leg. Grilled and wash thoroughly. (If not clean enough it will not smell good)
2. If fry before stewing, the pork will tender quickly and smell nice.
3. Use low heat to let the seasoning absorbs into the meat and tender.
4. Add bay leaf for more nice smell soup.
5. Use cane sugar or coconut sugar for a mellow flavor.

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Post Date     09/05/2013 เวลา 16:15:40 ( 1986 Day ago.)
Edit Date      09/05/2013 เวลา 16:18:23 ( 1986 Day ago.)

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