- Hi, my name's Prach.
- Sawadika, my name's
Pinruethai and I'm his mother.
- So this summer is really special to us
because we're gonna be
opening our first restaurant
at the Thai Town Marketplace.
It's called Poké Please,
and we're gonna be sharing
two family recipes with you.
So the first dish is gonna be our take
on a traditional Thai dish called
Khao Kha Moo.
We use a pork chashu made with pork belly.
We roll it up into this
beautiful meat parcel
so you have like a slab of pork.
You just roll it up
and then you take twine
and you tie up one end
and then you keep moving down,
tying up the pork belly,
until you have it all the way through.
You want to make sure that it's tight,
otherwise it'll fall
apart when it's boiling.
So after the pork's all tied up,
we just quickly sear it
in the pot.
So, the broth has a bunch
of different components.
We start off with sake,
mirin,
soy sauce,
and then we add brown sugar,
star anise, coriander,
black pepper, and then
after that we add fresh shallots,
whole garlic,
and crushed ginger,
and we steep it overnight.
But if it's, like, you're out of time
you can do it in like four to six hours.
Once it's nice and cool,
we take it out of the fridge
and we slice it
and then we sear it.
You can either use a really hot pan
or a torch if you have one.
We prefer using the torch
just because it gives it
a nice, beautiful char
right on the outside.
- [PINRUETHAI] Yeah, but
if popping, it means--
- [PRACH] It's frying.
- [PINRUETHAI] It's frying.
Yeah, it's done.
- [PRACH] Yeah.
- [PINRUETHAI] It's good.
- Next we're gonna teach
you how to make the sauce.
We start off with kee nu,
or bird's eye chilis.
We put in an even amount of garlic,
fish sauce, sugar,
and lime juice.
So you can do this in a food processor
or a blender.
You're just gonna start
out with a bed of rice.
You're gonna put pork chashu right on top
and then right on top of the pork,
you're gonna put the
Thai chili-lime sauce.
And you can top it off with sesame seeds
or green onions,
or really anything you want.
After that, you're gonna
add your soft-boiled egg.
And that's how you make our version
of Khao Kha Moo.
Our next dish is a Thai larb.
We have adapted it
and made it so that it tastes really good
with raw fish, or sashimi.
First off, we start off with toasting
all the dry ingredients in a pan.
The spices we start off with are
dried Thai chilis.
We also use shallots, lemongrass,
coriander, and garlic.
Once you've toasted all those ingredients,
you're gonna want to put
'em into a food processor
and blend them until they're smooth.
You're gonna set 'em
aside for a little bit.
Take a pan, and you're gonna cook
Thai shrimp paste.
You're gonna add some oil
and throw in all that stuff that you got
from the blender, the food processor.
By the final stage, it should be like,
almost like a paste.
Today we're gonna be using salmon.
I personally love salmon.
You want to make sure that
it's this nice, deep color.
You don't ever want to buy fish
if you're gonna eat it raw
if it smells fishy.
So we're cutting it lengthwise,
so you're gonna be cutting
it against the grain.
After that, you're gonna cut it in cubes.
I personally like kind of big cubes,
but you can cut 'em as small
or as big as you want.
Put in a few spoofuls
of that larb sauce.
You're gonna mix it in,
and then you're gonna throw in cilantro,
mint,
and then we also put in something called--
- [PINRUETHAI] Phak Phaew.
It's like a bamboo leaf, but it's smaller,
it's softer.
- [PRACH] You are just gonna put it
over a bed of rice.
I personally like topping it off
with fried garlic, fried onions,
and then some more green onions on top.
And then we garnish it with some
thin-sliced radishes.
And that's how you make our Larb Poké.
(chewing)
- So good.
- Super good.
(guitar music)
