2019年10月25日 · Kai palo is a stew made from hard boiled eggs, pork belly, and tofu puffs in a rich and aromatic five-spice broth. It is a great example of Chinese influence on Thai cuisine because the key ingredients are ones that Chinese immigrants brought into Thailand: five spice, tofu, and soy sauce.

2025年2月15日 · A hearty Thai pork belly and egg stew that's flavored with five-spice powder, star anise, cinnamon, and a paste made from coriander roots, garlic, and salt.

2015年4月14日 · Moo Palo is a classic Thailand dish of Chinese origin. It's prepared by braising pork belly slices in an herb paste made from coriander root, garlic, and black pepper, then simmering them with hard-boiled eggs in a sweet sauce that includes the flavors of cinnamon, star anise, cumin, coriander seed, and Sichuan pepper.

2023年12月20日 · Thai Moo Pa Lo is a traditional Thai dish made with braised pork belly, hardboiled eggs, and fried tofu, braised to perfection in a flavorful soy-based sauce infused with Chinese five-spice powder and aromatic herbs.

2022年4月25日 · Thai Palo made of pork is a classic Thai dish of Chinese descent which is called Moo Palo. It is cooked by braising pieces of pork belly (‘moo’ means pork in Thai) in an herbal paste of coriander root, garlic, and black pepper and then braising them with boiled eggs in a sweet sauce that includes flavors of cinnamon, star anise, cumin ...

This Thai-style one-pot pork and egg braise makes a delicious main with rice and a tangy yellow chilli sauce.

2024年12月1日 · This delectable Thai stew, filled with tender pork and aromatic spices, captures the essence of Thailand’s culinary richness. Originating from the vibrant streets of Thailand, Moo Palo features a wonderful blend of savory and sweet flavors, thanks to its unique ingredients like soy sauce, star anise, and palm sugar.

This recipe is a Thai version of the popular Chinese-style of stewing, known as 'red cooking', in which meat is cooked in soy sauce, sugar and a five spice blend.

2024年6月18日 · Kai Pa Lo, or Thai 5-spice stew with eggs and braised pork, is one of the classic dishes in Thailand that is often prepared as a side dish to accompany a plate of rice. Our parents frequently cook this stew, and it has become a staple in many Thai households.

Moo Palo is a classic Thailand dish of Chinese origin. It's prepared by braising pork belly slices in an herb paste made from coriander root, garlic, and black pepper, then simmering them with...