INGREDIENTS

INSTRUCTIONS

From Colonel I.F.K. Philpott  Method  Combine the Maggi sauce, fish
sauce and soy sauce, and add the pepper  and MSG, and marinade the meat
for about one hour, before draining,  reserving the marinade.  While
the noodles are soaking to soften them, prepare the broccoli, by
cutting up three quarters of a cup of florets, and peeling then
slicing the stems, and chopping the leaves, to form three quarters of
a cup of thinly sliced stems and leaves.  Shred the basil and lime
leaves.  In a large skillet or wok, over medium heat, saute the garlic
in a  little oil, and then stir fry the noodles until they begin to
turn  brown. (Stir continuously, as they are likely to stick in a
glutinous  mass if you are lax at this point).  Remove them, and turn
the heat to high, and briefly stir fry the pork  to seal it. In a large
saucepan, heat the water or stock, stir in and  boil briefly, the
marinade, and add the arrowroot to thicken, then  add the meat, and
other ingredients except the noodles, and stir  occasionally until the
meat and vegetables are nearly cooked to your  taste. Add the noodles
and continue to cook for about 3-4 minutes to  complete the dish.
Serve in individual bowls.  Completion  At this stage the chef's
contribution is effectively done. The  following however is my wife's
procedure at this stage:  Add 1 tablespoon of prik phom (powdered prik
ki nu daeng - red  birdseye chilis), and a tablespoon of prik dong -
red chilis  marinaded in rice vinegar, and a little more sugar.  Then
taste, and if necesary add fish sauce, sweet soy, and additional  red
chilis and pickled chilis. If available you might also add a  little
pickled ginger and pickled garlic.  The obvious cautions apply to
following this last stage blindly: at  this point the clear sauce has
turned fiery red and the heat of the  chilis is accentuated by the
vinegar... The general method however is  appropriate, but you might
care to procede more cautiously!  NOTES: Description  This dish is
traditionally made in Thailand from phak khana, which is  variously
translated in English as "Chinese Broccoli" and "Chinese  Kale". This
is a brassica with the botanical name Brassica oleracea.  In the past
my wife & I have found this hard to find in the West, and  so this
recipe uses conventional Broccoli, This is widely available  now in
Thailand (albeit rather expensive). However the variety  available here
has rather a lot of stalk and leaves when you buy it,  and the Thais
are not inclined to waste food, so this is the  conventional
preperation here (if phak khana is available, then, of  course, use
it.)  The noodles are the broad rice ribbon noodles, known in Thailand
as  sen yai (about 2 cm wide). Of course if these are not available
then  any noodles can be substituted, and the Italian fettucini styles
are  as good a substitute as any.  The bai magkroot and bai kaprao
(lime and basil leaves), can be  considered optional.  continued in
part 2

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