Galam Plee Pad Nam Pla
Thanyawan Kaewket, Portland, OR
Try this easy and simple dish from Thailand. I'm sure every Thai mom cooks Galam Plee Pad Nam Pla for their family. It's a simple dish that we can eat all the time. It's also on the menu in the restaurants in Thailand. The sauce only requires fish sauce and sugar. Having it with hot steamed jasmine rice is the best, on top with Galam Plee Pad Nam Pla, and add a few Prik Nam Pla (fish sauce and chilis) ummm...yum!!
This dish doesn’t take too long to cook since we are using high heat. It just depends on how hot your stove is.
- Thanyawan Kaewket (@thanyawankaewket)
Ingredients:
4 cups of cabbage cut into 2” by 2” pieces
1/2 cup of thinly sliced pork belly (cut 2” long)
You can change your choice of protein or even skip the meat
1 clove garlic, minced
2 tablespoons of pork fat or vegetable oil
1 to 2 red Thai chilies (optional)
2 tablespoons fish sauce
1/2 teaspoon sugar
Dash of ground white pepper
2 tablespoons pork broth or water
Method:
Heat up your pan with oil on high heat until the oil starts to smoke. Cook the pork belly first until it turns golden brown. Add garlic, chili (optional), and cabbage. Stir or toss to mix them up.
Add the fish sauce, and let it touch the bottom of the pan to release that aroma. Then add the sugar and white pepper and stir well.
Add the pork broth or water around the edges of the pan to rinse the fish sauce off and stir to make sure all of the veggies are cooked. Serve with jasmine rice.