Moo Ping

Juicy pork shoulder skewers marinated in coconut milk, oyster sauce, and palm sugar, grilled over charcoal.

Ingredients

• 1 kg beef sirloin
• 400g glutinous rice
• 2 tsp minced garlic
• a pinch of ground turmeric
• 3 tbsp coconut oil
• 1 cup Thai eggplant, sliced
• a handful of fresh mint, chopped
• crispy fried shallots, to taste
• 400ml tamarind water
• a pinch of red curry paste

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, baby corn, sliced lemongrass, and red curry paste, mixing well so everything is evenly seasoned.

3. 3

   Heat coconut oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of tamarind paste, and a scattering of cilantro.

💡 Tips