Thai Grandmother Cooking is a sustainable cooking
Pranee’s Grandmother Recipe
My mom taught me many culinary skills but it was my grandmother who deepened my sense of sustainable cooking. We cooked virtually everything sustainably, just like the French. I have a habit of saving the rinds in a zip lock bag and cooking for myself because I am not sure if anyone else care for it. I would not miss this opportunity that only come once a year. I either incorporate them into a hearty soup or stir-fry. For stir-frying, I stir-fry it with either salted pork or dried anchovies. There is nothing more or less, just two ingredients. If you haven’t try to cook with watermelon rinds, you will love the flavor. I like it more than stir-fried cucumber, as it has light flavors of watermelon and cucumber.
A little light green on the rind has a nice little sour to it, where as the pink has sweet melon flavor. After stir-frying the fragrance and flavor are more like cucumber. As my grandma always said, “sour, sweet, fat and salt” are neccessary in any main dish. I tasted a similar combination once at the IACP international event in New Orleans by renowned chefs combining fresh frozen cubed melon garnish with fried crunchy pork rind. (I will get the name and post it later)
It takes 10 minutes to prep and 3 minutes to stir-fried and next it became my lunch. I enjoyed it on my patio in the sun recently. The aroma took me back to my grandma’s kitchen and a warm of sunshine of Thailand.
Note: I decided to add chive from my garden to make this Thai rustic cooking more appealing and also for photography purpose. However, the favor of chive does go well with the stir-fried watermelon rind and salted pork.
Thai Stir-fried Watermelon Rind with Salted Pork
Phad Puak Tang Mo Moo Kem
Serves: 12 tablespoons cured salted pork or sliced becon 1 teaspoon canola oil, optional 1 clove garlic, crushed and coarsely minced 1 cup melon rind, skin removed and sliced into 1/3 inch width and 2 inch length–please see slide show 2 tablespoons chives, for garnish
Heat a wok on medium-high heat, and stir in salted pork or bacon. Saute them until crisp and fat is rendered. Remove excess fat to allow only 1 teaspoon on the bottom of the wok. If no fat can be rendered, then add 1 teaspoon canola oil. Saute in garlic until yellow. Stir in sliced watermelon rind and cook for 1 minute, the aroma of garlic, bacon and melon like should develop before adding 1 tablespoon water. Cook for one more minute and make sure to have about 1 or 2 tablespoon sauce, otherwise add more water. Stir in chives and serve right away. Or use chive for garnish. Serve with warm jasmine rice.
Thai Vegetarian Option: Saute shiitake mushroom with sea salt to substitute salted pork.
Thai Cooking Recipe for Kids, Gluten-Free Recipe© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com