Pad Sa Tor

Parkia, pork, prawn, garlic, good quality shrimp paste, hot chilies, lime, good quality fish sauce, and palm sugar..
Peel the Parkia, and keep only its seeds. Do not put the parkia seeds in water because it will get soaked and expanded. The expanded seeds have bad taste because they are too soft. The preferred seeds must be crispy, sticky, and yummy. Moreover, the Parkia seeds are already clean because the are well covered by 3 layers of skins. So no clean necessary.
Prepare set of hot and spicy chili paste. Adjust the taste until satisfied.
Cut the pork and prawn, set aside.
Fry the prepared shrimp chili paste in cooking oil until fragrant. Put the prepared pork and prawn into the pan, then stir fry with the fried chili paste until they are well cooked. Put in the Parkia seeds, fry it for a few seconds, then remove from heat and put it onto a plate. Do not fry it for too long because the Parkia seeds will get shrunk. No further taste adjustment needed because the taste is already nice and spicy with the flavour of chili paste.
If prefer frying with garlic, put in the pork, the prawns, then the Parkia seeds. Add some fish sauce and sugar. But the taste is not as spicy as that fried with shrimp paste chili paste. The more spicy, the more delicious it is.

(Mom Luang Nuang Nilruttana. 2537 B.E: 292,306-307)

Translator : Aketawan Manowongsa
20 Nov 2003
Translation Service
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