{"id":130,"date":"2012-01-10T13:54:05","date_gmt":"2012-01-10T13:54:05","guid":{"rendered":"http:\/\/www.thailandstyle.info\/thaifood\/?p=130"},"modified":"2012-01-10T14:03:46","modified_gmt":"2012-01-10T14:03:46","slug":"pak-boong-fai-daeng-stir-fried-water-spinach","status":"publish","type":"post","link":"http:\/\/www.thailandstyle.info\/thaifood\/pak-boong-fai-daeng-stir-fried-water-spinach\/","title":{"rendered":"Pak Boong Fai Daeng – Stir Fried Water Spinach"},"content":{"rendered":"
Pak Boong Fai Daeng\u00a0 is one of a few Thai street foods that can be made at home very easily, quickly, and with great results.\u00a0\u00a0Pak Boong is a very common vegetable in Thailand, as well as other South East Asian countries. Containing no meat and featuring only one main ingredient, the dish costs very little to make. You can’t say this about most of the famous items you find on the streets.<\/p>\n
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\u00a0Ingredients:<\/strong> Preperation\u00a0<\/strong>
\n Smashed garlic \u2013 2 tablespoon\/ 30 ml.<\/strong>
\n Oil \u2013 3 tablespoon\/ 45 ml.<\/strong>
\n Smashed chilies \u2013 3-5.<\/strong>
\n Salted bean paste \u2013 1 teaspoon\/ 5 ml.<\/strong>
\n Oyster sauce \u2013 1 tablespoon\/ 15 ml.<\/strong>
\n Water spinach \u2013 20 stems.<\/strong>
\n Water \u2013 1 tablespoon\/ 15 ml.<\/strong><\/p>\n
\nLightly smash the chilies. Smash the garlic and remove the skin. Set aside. Wash the water spinach and shake it dry. Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5\u2033 intervals. Leave the top last part of stem intact with the top 2 leaves on. See picture to the right for an example.<\/p>\n