Initially, I didn't think of sharing this recipe on my blog because I was trying to re-create it after I remembered trying it at a teochew restaurant in Bangkok more than 30 years ago. But at a prompting by a fellow foodie after I uploaded this photo at a food group, I guess I should because I really love this dish to bits! An appetizing dish that you should try if you are a fish maw fan and thought that it would only be best eaten in a soup based dish!
I did a quick search on google for this post and it didn't reveal many stir fry fish maw dishes that originate from Thailand except for this one that spoke to me. (Now I know it's called ka por pla phad hang in Thai!!) I noticed that there are very similar sauces that I used in mine too! And I am so glad that it's quite closed to how it looks as well! *super pleased*
Here's my version, just slightly different from the one in the link.
Yields : portion for 2 Preparation time : 15-20 minutes
- 1 rice bowl of soften fish maw. I usually blanch this in hot water for a few minutes.
- 3/4 rice bowl of cleaned bean sprouts
- 4 large pieces of hydrated black chinese mushrooms, sliced
- 2 cloves garlic, chopped
- a few sprigs of spring onions, cut to length (add more if you like this)
- 1 egg, beaten
- coriander for garnishing
- 1 tbsp cooking oil
(Optional : you can also add meat to this dish. I would have used minced pork.)
- 1/2 rice bowl of chicken stock
- 1.5 tsp of light soya sauce
- 1 tsp of fish sauce
- 1/2 tsp sugar
- a dash of worchestire sauce (optional, though it brought out the flavor. Or you can add vinegar.)
- 1 tbsp chinese cooking wine
- heat the oil and fry the garlic and mushrooms together till fragrant.
- add the fish maw, bean sprouts, spring onion and all the sauces mentioned above. Continue to stir fry.
- finally, add in the beaten egg and let it cook through. This shouldn't take more than half a minute.
- give it a final mix, dish out and top with coriander.
- serve hot and enjoy!