Making Sombun Seafood Nea Phu Phat Phong Curry at home
"Pu" means crab, and "Pot" means stir-fried. Pong means powder. Curry means curry. It's literally stir-fried curry with crab. (For your information, 'neoah' means lean meat.) Just as our kimchi tastes different, Pu Pad Pong Curry also has a different style of taste in each restaurant to restaurant. I tried to recreate the taste of a Michelin restaurant called Sombun Seafood in Thailand. Shall we make it?
2 serving
Within 30 minutes
푸디레
Ingredients
  • the meat inside a razor clam
    140g
  • onion
    1/4ea
  • Scallions
    4ea
  • Celery
    1/4ea
  • Garlic
    5piece
  • See you
    1T
  • Oyster sauce
    1T
  • Sugar
    1t
  • Eggs
    2ea
  • Condens Milk
    1cup
  • Curry powder
    1/2t
  • Cooking oil
    3T
  • red pepper oil
    1/2cup
  • ground pepper
    1/8t
Cooking Steps
STEP 1/27
Please prepare the ingredients. You can use any product for crab sticks. You can prepare less vegetables. However, it is not recommended that there are a lot of vegetables because it has a lot of vegetables in it.
STEP 2/27
Ciukao is a type of Thai soy sauce. I think it's a taste that adds a bit of sweetness to Korean soy sauce. Then you can replace it with soy sauce, right? I'll add a little bit more sugar.
STEP 3/27
Please add 1T of CYUKAO.
STEP 4/27
Add 1T of oyster sauce.
STEP 5/27
Put in a ton of sugar, please.
STEP 6/27
If the seasonings before were in charge of the seasoning, these are the ingredients that are in charge of the texture and aroma.
STEP 7/27
First, beat in two eggs.
STEP 8/27
This is condense milk. It's unsweetened condensed milk, which is also called unsweetened condensed milk. It's a product that I use a lot to make milk tea.
STEP 9/27
Add 1 cup of condense milk.
STEP 10/27
Add 1/2t of curry powder, please. For curry powder, you should use Thai ones, or use products that only contain spices that come from simple organic like me. You can use Ottogi curry powder if you don't like it.
STEP 11/27
Mix it well.
STEP 12/27
Add the sauce and stir again. Oh, and if you add 1/2 tons of Miwon as an option, it's closer to the local taste. If you don't have any objection, you can use it.
STEP 13/27
I'll prepare the vegetables. First, cut the onion.
STEP 14/27
Crush up the garlic.
STEP 15/27
Cut the chives into finger lengths.
STEP 16/27
I usually use thin Chinese celery. It tastes almost the same, but the shape is a little different, so I cut the celery thinly to make it similar.
STEP 17/27
I ripped the creamy ones.
STEP 18/27
All the ingredients are ready for stir-fry.
STEP 19/27
Stir-fry 3T of cooking oil in a heated pan with minced garlic.
STEP 20/27
When the garlic flavor comes up, stir-fry the onions.
STEP 21/27
When the onion becomes slightly transparent, stir-fry the creamy and celery.
STEP 22/27
When the ingredients are sauteed together, add 1/2C of chili oil. It seems to be a lot, but you need to add at least this much to make it taste good. But if you feel pressured, please shorten it.
STEP 23/27
Stir-fry it well.
STEP 24/27
Now, we need to cook it quickly here. Pour in the curry sauce and stir well. If you pour the sauce, the outside part will be cooked, right? You have to walk the outer part well and mix it with the middle part.
STEP 25/27
Stir-fry carefully so that it can be cooked with almost the same texture.
STEP 26/27
Pu Pad Pong Curry is very difficult to make this texture. It's good to turn off the heat when you think it's 80% cooked. If you're not sure, turn off the heat and stir-fry it with residual heat as soon as it's on the right side. And if you put it on a plate, it's done!
STEP 27/27
It's a finished Sombun Seafood style Pu Pad Pong curry. Pu Pad Pong Curry, which has a subtle curry scent and a spicy and soft texture!How delicious would it be if you mix it with rice? Make it delicious and eat it's!
The point is to make the egg sauce not overcooked. Please turn off the heat when you think it's 80% cooked. Control the heat well and make it delicious.
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