Thai people live a simple way of life. Food that Thai people like to eat that isn’t chili paste, boiled vegetables, or fried fish must include Kai Pa-Loh because it has a great menu that smells delicious. The flavor is mild and delicious, and it is suitable for people of all ages. The method is simple, and it can be stored for future meals. The more frequently the water is simmered, the longer it takes for the soup to be absorbed into the pork, eggs, and tofu, adding even more deliciousness to the recipe.
Kai Pa-Loh story
Kai Pa-Loh (Five Spice Stew with Hard-Boiled Eggs and Pork) arose from Godfather Pai Shui Ye’s vengeance against his wife, Phai Xiaomen, and her adulterous name, Hua Xuechen. Because Godfather Pai Shui Ye adored, cared for, and treasured his perfect wife.Mrs. Phai Xiaomen, on the other hand, continued to have an affair with Hua Xuechen in secret. When Godfather Pai Shui Ye found out, he was furious with the two of them. As a result of being cursed to become both ducks at the same time, he put the duck to boil with various spices and sweet soy sauce until it became “pot-stewed duck.” Following that, anyone wishing to make a wish on the God Phai Shui Yee must offer a pot-stewed duck. Until the shrine of God Phai Shui Yee is overrun by pot-stewed ducks. Until, with the passage of time, generation after generation, people begin to grow tired of the recipe.
As a result, people adapted to incorporate eggs, pork, and tofu into Pot-stewed duck, which was altered to make the traditional stewed pork more appealing. The Teochew Chinese word “Pa-Loh” means “anything can be put together.” The menu may appear to be a Chinese Vegetable Stew, but Pa-Loh uses “Five Spice Powder,” which includes Chinese star anise, cinnamon, and sweet soy sauce. Furthermore, the taste has never been the same, and the Pa-Loh cooking method has spread throughout China, and then into Thailand. Pa-Loh in Thai is a borrowed word from the Hokkien language. Phalo/Pa-Loh is one of the steps in making stew meat by simmering brown sugar in a pan, adding salt, soy sauce, meat or other seasonings, mixing thoroughly when the color of the Pa-Loh is beautiful, adding spices, adding water, and simmering until cooked. If it’s a duck or goose, scald it with boiled water to make the color beautiful, then bring it to a boil in the Pa-Loh.
The word “Lou” in Teochew corresponds to “Lu” in Mandarin, and it refers to a dark broth that is cooked with spices, salt, soy sauce, and used to cook meat to a reddish-brown color. Originally, Chinese Pa-Loh was divided into northern and southern styles. The southern part of the Pa-Loh is divided into Sichuan Pa-Loh, Cantonese Pa-Loh, Tae Chow Pa-Loh, and Pa-Loh hae. The Sichuan Pa-Loh is the most well-known, particularly the pork ribs Pa-Loh. Each city is distinct in its own way. Suzhou’s Pa-Loh, for example, has a very sweet flavor, while Shandong Province’s is red and salty, Sichuan’s is aromatic and spicy, and Teochew style stew is red and fragrant.
There are numerous spices and Pa-Loh recipes. Cinnamon, cloves, star anise, dried mandarin rind, coriander seeds, cumin, guacamole leaves, luang guo, pepper, Sichuan pepper, licorice, sang ying, and other seasonings such as shallots, garlic, coriander root, galangal, dried ginger, cardamom, brittle, fragrant, and other seasonings such as shallots, garlic, coriander root, A good Pa-Loh recipe can be prepared in five different flavors by using five different types of Chinese spices. Thais simplified the original Pa-Loh recipe by adding a few Chinese spices in small amounts, which they commonly combine with poi kak and cinnamon. Pa-Loh is commonly served with stewed goose and duck stew in Chaozhou, along with a dipping sauce made from chopped garlic in vinegar. Pa-Loh soup, which is left over from goose and duck boils, is used to cook pork legs, offal, blood, and tofu.
Five Spice Powder
Five Spice Powder comes from China and is said to balance the ying and yang energies. This Thai version of the popular Chinese stewing style known as’red cooking’ involves cooking meat in soy sauce, sugar, and a five spice blend. Thailand’s Five Spice seasoning is typically made up of cinnamon, star anise, coriander, allspice, and bay leaves or cloves, either whole or ground. Five Spice from China, on the other hand, typically contains Sichuan peppercorns and fennel seeds, both of which are not commonly used in Thai cuisine.
Spices commonly used in the preparation of Kai Pa-Loh
-Cinnamon is an aromatic spice. The dried inner bark of the cinnamon plant is used to make this spice. The color of cinnamon sticks is reddish brown. It appears to be a dry plank that shrinks when exposed to moisture. It is often referred to by cultivar names such as Chinese cinnamon, Sriranka cinnamon, and so on.
-Cloves are a perennial plant that grows 5 to 10 meters tall, with leaves that are single, opposite, oval or lanceolate, 2.5 to 4 cm wide, 6 to 10 cm long, with wavy margins and young red or reddish-brown leaves. The flesh of the leaves is thin, sticky, and oily, with inflorescences, axillary leaves, white petals, and a tendency to fall off. The sepals and peduncles are bright red, and the fruit is still young.
-Anise is a spice that shines brightly. It’s a tiny evergreen tree.
-Dried Mandarin Orange Peels: These are small citrus fruits that can be eaten fresh or in fruit salads. Tangerine is the name given to the red cultivar of mandarin. In its dried form, this tangerine is used as an ingredient in Chinese medicine. The exterior is a golden yellow color. There is a small button dented inside that is white on the inside.
-Coriander seeds-stem-attached leaves There are numerous leaflets. The leaves are deeply serrated towards the center. Inflorescences. Pinkish white small flowers. The fruits are oval and quite round. They are yellowish-brown in color and have two seeds. They are consumed as vegetables. and embellished with various types of food.
-Fennel is a hairless herbaceous plant with umbrella-shaped inflorescences on long peduncles. White or pink petals, coriander-like fruit It has a hot and bitter flavor. It is used to treat wind, it is good for disabilities, and it is an expectorant.
-It is a type of Chinese medicinal plant known as Luo Hang Guo. The Luo Hang Guo fruit is round, like a duck egg. The fruit is surrounded by a hard rind that is brittle.
-Pepper is a spicy spice with a pungent aroma. It can be used to make dried pepper, which can then be used as a seasoning.
-Licorice: The root’s red bark has a sweet flavor that is used as a tonic. elicits nausea and vomiting.
-Cardamom is an Indian spice that is oval, small, and has a soft white rind. There are numerous brown granules inside. The aroma is pungent and slightly spicy, and the taste is bitter and sweet.
Kai Pa-Loh nutrition
Kai Pa-Loh are primarily made of eggs, with the addition of “Pa-Loh spices” or “Pa-Loh powder” as some call it. There are parts that provide health benefits, such as dried spices like star anise, coriander, and cumin, which have been studied. In the Kai Pa-Loh, these herbs have medicinal properties. Tofu and pork must be two more ingredients that will be combined. There are two types of tofu: bunch tofu and hard tofu. If made from salt, calcium, or magnesium salt, hard tofu is more useful than bunch tofu. We will obtain minerals from the tofu, whether it is calcium or magnesium, which is beneficial in terms of bone strengthening and bone strength. Suitable for menopausal adults or women who require extra calcium to keep their bones from becoming brittle, a condition known as osteoporosis. Eggs also contain lecithin, a substance that is beneficial to the body. There will be pork in the stewed egg. Some recipes may prefer to use pork hips or pork belly. If it’s a pork belly, be cautious because it contains more fat than hips. It’s also a very saturated fat. It is recommended to use pork loin if it is good for your health. It must be consumed in conjunction with other vegetables. constituents in order to consume all five food groups.
Calories, energy, and nutrients are all included in the nutrition information. 1 egg stew contains 210 kilocalories of total energy, 14.2 g of protein, 2.7 g of carbohydrates, and 16.4 g of fat.
Kai Pa-Loh Ingredients
2/3 pound (300 grams) Pork rind and fat or pork shoulder with some fat
3 garlic cloves, peeled and
1 teaspoon Thai White Pepper Powder
a single package (140 grams) tofu fried (homemade or store bought)
4 tablespoons Thai Light Soy Sauce
1 tablespoon Thai Black Soy Sauce
1 tsp Chinese Five Spice Blend (Pa-loh), Lobo brand 5 tblsp Palm Sugar
1 tablespoon cooking oil
3 c. water
Kai Pa-Loh Preparation
-Bring the eggs to a boil. Remove the shells and set them aside once they have cooled.
-Prepare the pork by cutting it into large chunks about 2 ” x 2 ” in size.
–Pound the garlic and peppercorns in a mortar (or use an electric spice grinder) until finely ground.
-Heat the oil in a heavy-bottomed small stock pot until almost smoking, then add the garlic-pepper paste and stir-fry for 1 minute, or until fragrant.
–Cook until the pork is no longer pink.
–Combine the pa-loh spice and black soy sauce in a mixing bowl. Then add the boiled eggs, peeled, and water. Bring to a boil, then add the light soy sauce and stir well. Reduce the heat to a low heat and simmer for 45 minutes.
–Turn up the heat and stir in the palm sugar until it dissolves. Reduce the heat to low and continue to cook the tofu puffs for another 30 minutes. Take off the heat and serve with steamed jasmine rice.