Product : Thai Grocery
The result of Burmese influences, this non-coconut curry dish well-known in Thailand as Kaang Hunglay gives wonderful exotic aroma especially for those who love the blended flavour of garlic and ginger. And because the meat is simmered to tenderise it, no need to use expensive cuts.
Shallot 35%, Garlic 25%, Spices (Turmeric, Cumin, Cinnamon, Coriander) 10%, Chilli 8%, Salt 6%, Shrimp Paste (Shrimp, Salt) 6%, Lemon grass 5%, Tamarind 5%.
Contain : Fish, Shirmp
Lobo Seasoning Paste for Northern Thai Style Hunglay Curry :
Mix pork loin and pork belly with black soy sauce. Boil water with content of this packet. Stir well. Add the prepared pork in. Bring to a boil and lower heat. Simmer until pork is tender. Add fish sauce to taste.
Recipe: Hunglay Curry
1. Cut 250g each of pork loin and pork belly into 1 ince cubes. Soak with 1 tablespoon of black soya sauce.
2. Boil 1 1/2 cups (360ml) water with contents of this packet.
3. Add pork, bring to boil then reduce heat. Simmer until the pork is tender.
4. Add sliced ginger, pickled garlic and fish sauce to taste.
Net Weight : 60 g.
Gross Weight : 69 g.