“Hor” means combination. The dish is cooked from leftover foods at religious ceremonies. All the leftovers are cooked together. The dish is dry and has a strong taste.
Nutrition
The signature of Gaeng Hor is its combination of various ingredients. This makes it high in vitamins and minerals from vegetables and filled with protein and energy from the meat. The glass noodles make it good for the excretory system.Ingredient
1 cup glass noodles, soaked
½ cup pickled bamboo shoot
¼ cup tam-lung (Ivy gourd leaf), young leaf
5 each bird eye chilies
¼ cup thinly sliced lemongrass
5 each shredded kaffir lime leaves
2 tbsp. chopped spring onion and coriander leaves
2 tbsp. vegetable oil
2 tbsp. coconut milk
1 ½ cups Gaeng Heng Lay (northern style pork curry)
½ tsp. Heng Lay powder
1 cup water
Vegetables (½ cup per each vegetable)
Ingredients for curry paste
7 each dried chilies
4 each dried bird eye chilies
10 each garlic cloves
2 tbsp. thinly sliced lemongrass, tender lower portions
½ tbsp. thinly sliced galangal
½ tbsp. shrimp paste
1 tsp. salt
How-to
1. Pound all of the ingredients for the curry paste until well blended.2. Heat the oil in a wok over medium heat, add the curry paste. Stir-fry until it is aromatic.
3. Add the bamboo shoots and thick vegetables. Stir-fry until cooked.
4. Add the water, glass noodles, Hang lay powder, Gaeng Hang Lay, stir-fry until well mixed.
5. Add the coconut milk and the remaining vegetables, stir-fry until cooked. Remove from the heat.
