One of the things I miss in Los Banos is the Thai restaurant of Tita Cora called Ning’s Thai. A Filipina who married a Thai UPLB student and learned the art of Thai cooking in Bangkok, she has since opened her own restaurant in Los Banos. I was one of the early customers and over the years have developed a friendship with her. what I love about her concept is that she’d cook the dish in front of her place so you’d really know her dishes are freshly cooked. I’ve learned a lot just by watching her. When I said my good byes to her before moving here in Gensan, she gave me a bottle of her homemade Thai red curry.
I haven’t done much Thai cooking since I came here in Gensan, but lately though, I have been craving for her fiery hot red curry. A stir fry was in order so here it is.
Cooking for one is certainly different with cooking for four. So what I usually do is buy a piece of pork tenderloin, divide into four and freeze them individually. I just get a pack for when I need to cook something quick.
Stir-fried pork and cucumber in Thai red curry
1 tbsp cooking oil
5 cloves garlic, chopped coarsely
1 tbsp Thai red curry
1 tsp fish sauce
~125 grams pork tenderloin, cut into thin strips
1 pc red bell pepper cut into strips
1 cup diced cucumber, pith removed
Heat oil in a pan. Add the garlic and stir fry for a minute then add the red curry. Stir-fry until curry is well blended with the oil and garlic. Add the fish sauce and pork. Stir-fry again for a few minutes till meat is cooked through. Add the bell pepper strips and cook for another minute. Just before serving, stir in the cucumber.
Thai food is a favorite of mine. I would love to travel to Thailand someday soon (with my Eagle Creek luggage) and eat all the hot and spicy dishes to my heart’s content!