{"id":6262,"date":"2019-06-03T00:00:00","date_gmt":"2019-06-02T17:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/stir-fried-split-gill-mushrooms-with-pork-egg-or-chicken-koua-het-bhi\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"stir-fried-split-gill-mushrooms-with-pork-egg-or-chicken-koua-het-bhi","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/stir-fried-split-gill-mushrooms-with-pork-egg-or-chicken-koua-het-bhi\/","title":{"rendered":"Stir fried Split Gill Mushrooms with pork, eggs or chicken (Koua Het Bhi)"},"content":{"rendered":"

Ingredients<\/strong>
\n\u2022\u00a0\u00a02 \u2013 3 C rehydrated dried Split Gill Mushroom (het Bhi), soaked for 10 minutes in water with
\n\u2022\u00a0\u00a0\u00bd teaspoon of salt
\n\u2022\u00a0\u00a0\u00bd t salt\u00a0
\n\u2022\u00a0\u00a04 large cloves garlic\u00a0
\n\u2022\u00a0\u00a04 small red shallots, peeled (equal volume to garlic)
\n\u2022\u00a0\u00a010 small green chillies
\n\u2022\u00a0\u00a02 stalks lemongrass, finely sliced stalks only
\n\u2022\u00a0\u00a0\u00bd C oil
\n\u2022\u00a0\u00a01 egg (or 1 small handful of minced pork or chicken)
\n\u2022\u00a0\u00a0\u00be C spring onion greens, chopped
\n\u2022\u00a0\u00a0\u00be C basil (pak i tou Lao), leaves and flower heads plucked from stem and finely chopped just before using
\n\u2022\u00a0\u00a03 T fish sauce (or to taste)<\/p>\n

\"https:\/\/www.bloggang.com\/viewdiary.php?id=plaipanpim&month=10-2012&date=08&group=1&gblog=335\"\u00a0BlogGang.com<\/a><\/p>\n

Method<\/strong>
\n1.\u00a0\u00a0Put the salt in a small mortar, followed by the garlic, shallots and chillies. Pound for a few minutes. Incorporate the lemongrass and continue to pound until everything is broken down and well mixed.\u00a0
\n2.\u00a0\u00a0Heat the oil in a wok until hot. Add the pounded mixture. Stir fry for about 3 minutes until the garlic and shallots turn translucent.
\n3.\u00a0\u00a0If using minced pork or chicken, add and stir fry until the meat changes colour.
\n4.\u00a0\u00a0Add the drained mushrooms and 2 tablespoons of fish sauce, stirring to mix the ingredients. Stir fry for a further 2 minutes.
\n5.\u00a0\u00a0If using an egg, break it into a small bowl, whisk briefly and toss into the wok, stir frying to mix ingredients.
\n6.\u00a0\u00a0Add the chopped herbs and stir fry, occasionally flattening the mixture with the back of the wok spoon and turning in the mixture from the outside of the wok into its centre. Taste and add more fish sauce if needed. Toss with the wok spoon until quite dry.
\n7.\u00a0\u00a0Transfer to a plate and serve with accompanying dishes.<\/p>\n

Information by Food from Northern Laos (The Boat Landing Cookbook<\/a>)
\n\u00a0<\/p>\n

\u00a0<\/p>\n

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