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Discussion in 'Nose to Tail' started by moikel, May 10, 2015.
Linda has pm shift ,boy wonder is having pasta so it's offal time!
There is a standard Thai/Loa dish that involves a stir fry with green peppercorns,lime leaf,lime chilli,garlic ,ginger,holy basil etc.
You often see it with beef.
I was in Chinatown stocking up on pork belly for bacon & grabbed a couple of hearts.
I had pig heart char grilled in a yakitori place in Japan last month.
I bought 2 high end knives in Kyoto thats one in the photo. Knife maker was the 15th generation of his family in the business,they were 400 years in the one shop before a move 20 or so years back. I will go for thin even strips,the knife is good enough,I better pay attention .
I have kaffir lime trees ,holy basil,chilli in the garden although they all copped a belting in the hail storm a few weeks back.
Peppercorns come in a jar ,fresh near my work but I am not driving in there now.
Giving the hearts a soak in salty water, I think I will marinate the strips in rice wine,garlic,ginger,sesame oil,chilli for an hour or so.
There will be a name in Thai for this dish although their first reaction may be "step away from the wok farang( Anglo)your messing with thousands of years of tradition"
Hot Tieu Xanh on the label, salt water brine in the jar.
I fried thinly sliced red onion,cubed eggplant,garlic in some peanut oil with a touch of sesame oil.
Pig heart in the other bowl,rice wine ,garlic,ginger,fish sauce,chilli oil.
Lime juice,Palm sugar,fish sauce will go in on the fly.
Screaming hot wok,clear the decks.
I am not a wok expert ,I just get it hot & keep it moving.
For the wino's Bleasdale The Broadside shiraz,cab Sav ,just a splash of Malbec . $15 if you buy 6. Great glass of wine from a winery established in 1850. Best shiraz dominant wine at Sydney Royal Wine show 2015.
It tastes like heart not like pork,if that makes sense.I ate to much
Lean,a little chewy but tasty.I needed to halve quantity of heart & give it that real "breath of the wok",I needed more heat.
Pepper is piper nigrum used in dishes like Pad Cha,Klue Gling .Common to Thai,Loa & Cambodian kitchens. Distinctive taste,its got some bite.I went well with the other flavours,basil,chilli,lime.
Pretty light dish all considered.Plenty left over.
Adaptable to other meat if you like a stir fry ,great in the warmer weather.
Long time no communication with you….sorry I've been absent from the forum! I'm sure I've missed many great and creative dishes like this one! However, I'm getting close to done with spring term, and then only summer term left to go. And then done, and back to spending more time on SMF and cooking projects.
Your flavor selection sounds delicious and intense. I love green peppercorns, by the way…I've got an oxtail paté recipe I enjoy making in summertime that uses green peppercorns and citrus. Might be something along the flavor profile you went with here. I agree with your assessment on pig heart. Tastes like heart, maybe a little milder than beef heart, but definitely heart. But I think it is a little easier to clean than beef heart, and I don't bother to remove the outer membrane like I do with beef heart.
Hope all is going well for you and yours!
Glad to here your still out there.
I haven't been posting much as I have been busy but also not really cooking stuff thats inside the ropes as far as the forum goes or stuff thats new.
Lindas 2 boys are in med school the older one only has year & half to go but he is way up in north Queensland so only here for a week holiday.I fed him up while he was here.He lives on a shoe string & hospital food.
I had pigs heart char grilled in Japan so I was intrigued.
The green peppercorns come in brine from Thailand or fresh from our tropics.Great flavour as well as a great look. That holy basil is also a great ingredient.
Season is changing here getting cooler ,my cooking will change accordingly.
On the really big deal reality cooking show they did beef cheeks ,price is going to go up,again
Hope your well & get back to the great dishes you have shown us all here.
It does look tasty!
Looks interesting and sounds good Mic! Thanks for sharing!
Thanks guys .I have left overs! Hit a wall of consumer resistance at home so I will be eating it alone .2 hearts in the bag so I defrosted both ,way over catered.
If you like those S/E Asian flavours it will work with anything really.I can see it with venison cut thin.My wok skills need a little work,I also need a steel wok not cast iron. Because you can't have enough kitchen gear
This is tremendous!!!! You are en epic rock star with food and each dish gets even more beautiful and flavorful (as if that's even possible) than ever! A culinary delight and joy to see! Fantastic stuff!
Happy new week!
Cheers! - Leah
I am not a wok star! I used to have a big portable gas burner plugged into the gas outlet in the kitchen. Then I had it going on you just had so much flame.
You need the wok really hot to give that instant colour & sizzle.Its down the coast now.
The peppercorns are a great flavour.
M, looks delicious !
Thanks it was a great meal. I think it's an easy transition to other lean meats,if you like those flavours to begin with.