{"id":6439,"date":"2019-05-13T00:00:00","date_gmt":"2019-05-13T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/stuffed-sweet-chili-peppers-with-pork-oua-mark-pet-sai-sin-moo\/"},"modified":"2024-10-22T22:35:44","modified_gmt":"2024-10-22T22:35:44","slug":"stuffed-sweet-chili-peppers-with-pork-oua-mark-pet-sai-sin-moo","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/stuffed-sweet-chili-peppers-with-pork-oua-mark-pet-sai-sin-moo\/","title":{"rendered":"Stuffed sweet chili peppers with pork (Oua Mark Pet Sai Sin Moo)"},"content":{"rendered":"<p><strong>Ingredient :<\/strong><\/p>\n<p>Pale green sweet chilies (Mak Pet Nyai)10-12, minced pork 200 g, glass noodles (bean threads) , soaked in cold water for 10 minutes; thin soy sauce (3 T), chicken stock powder (1 t), ground black pepper (1\/2-1t), salt (1\/2t), eggs (2), spring onion (1\/2 C).<br \/>\nServes four with one other dish; serves twelve as part of a feast. Halve quantities if serving four to six people with a variety of dishes.<\/p>\n<p><strong>Method:<\/strong><br \/>\n1.Wash the peppers and soak them in water for few minutes.<br \/>\n2.Slit the peppers along one side and seed. Wear gloves if the peppers are hot<br \/>\n3.Drain the glass noodle and cut into 5 cm (2 in) lengths<br \/>\n4.In a blow, put the minced pork, cut noodles, soy sauce, stock powder, paper, salt and eggs.<br \/>\nMix together well. Add the chopped spring onions; mix uniformly. The mixture will be quite sloppy. Let the mixture rest for a few minutes to firm.<br \/>\n5.Stuff each pepper with some of the mixture. Wipe the peppers clean. Use scissors to snip off unruly noodle threads for a neatly stuffed look<br \/>\n6.Place the stuffed peppers in a steamer (lined with banana leaves if possible). Steam, covered, over a pot one-third full of boiling water until ready (about 25-30 minutes).<br \/>\n\u00a0Make sure the water does not boil dry and that the steamer does not touch the water<br \/>\n7.Remove stuffed peppers from the steamer; cut into 2 cm (1 in) slice. Arrange on serving platter<\/p>\n<p>Most of information come from Food from Northern Laos (<a href=\"https:\/\/books.google.la\/books?id=x6cEmQQcIikC&amp;printsec=frontcover&amp;hl=th&amp;source=gbs_ge_summary_r&amp;cad=0#v=onepage&amp;q&amp;f=false\" target=\"_blank\" rel=\"noopener\">The Boat Landing Cook Book<\/a>)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[124,126,128],"class_list":["post-6439","story","type-story","status-publish","format-standard","hentry","story-type-health","story-type-ingredients","story-type-meals-and-snacks"],"acf":{"pkl_story_headline":"Oua Mark Pet sai sin Moo is a simple and healthy weeknight meal. This dish goes well with a sample Chinese greens soup, sticky rice and Num Pick Ong or other tomato-based jeow","pkl_story_authors":"\u0ec1\u0ead\u0e99\u0e94\u0eb5\u0ec8 \u0eaa\u0eb8\u0ea7\u0eb1\u0e99\u0e9e\u0eb1\u0e81\u0e94\u0eb5","pkl_story_image":6441,"pkl_story_video":"","pkl_story_image_credits":"\u0e9b\u0eb6\u0ec9\u0ea1\u0eaa\u0eb9\u0e94\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e88\u0eb2\u0e81\u0ec0\u0eae\u0eb7\u0ead\u0e99\u0e9e\u0eb1\u0e81\u0e97\u0ec8\u0eb2\u0ec1\u0e9e","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6439"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}