Makan Time in Singapore


Phraram Long Song - meat in a peanut sauce

There are a number of possible translations of the title of this dish,
which is from the milder "Royal Thai" tradition. Phraram is the name
given in Thai to the God Rama, or the title of the King. The title can
be translated by those of a poetic nature to mean food so good it makes
the king cry...

Because this is a mild, Royal Thai, dish, I give two methods, which
differ slightly in that one is mild and has complex flavors, the other
is more in line with the country tradition of not throwing away anything
that can be eaten, and is a little more potent, as suits the provincial

This dish can be made with pork, beef, chicken or shrimp. shrimp require
less cooking and beef rather more. This version is made with pork


one cup of pork, cut into small bite sized pieces
one cup of phak bung (swamp cabbage), shredded

Note that phak bung is very common - almost a weed - in Thailand. In the
West where it is probably unobtainable, use spinach or kale.

to flavor the oil

garlic, ginger, prik ki nu daeng (red birdseye chilis), and phom kari
(mild curry powder). according to the method. If Thai curry powder isn't
available use a mild Indian curry.

for the sauce

1 tablespoon of garlic, very finely chopped
1 tablespoon of massaman curry paste
1 cup of coconut milk
1 cup of pork stock
1 tablespoon sugar
pinch of salt
1 tablespoon lime juice
half a cup of raw peanuts, crushed


Heat a wok, and add three tablespoons of peanut oil, add one teaspoon of
slivered garlic, and sautee until the garlic is just changing color.
Remove and discard the garlic. Add 4 'coins' of ginger, 1" in diameter,
and an eigth of an inch thick, and sautee for 1 minute, remove and
discard. take 4 red chilis and destalk them, cut them in half and tap
them on the counter to remove loose seeds, sautee for 1 minute, remove
and discard. Now add one teaspoon of curry powder and stir until
absorbed into the flavored oil.

For the provincial version, to the hot oil add 1 tablespoon of slivered
garlic, one tablespoon of slivered ginger, and 1 tablespoon of very
thinly sliced chilis, including the seeds, then remove the flavorants,
add 1 tablespoon of curry powder and blend into the oil. The garlic,
ginger and chili is then blended to a fine paste and retained to be
added later.

Now stir fry the meat for about 1 minute, and remove it from the oil
whilst you prepare the sauce.

Fry the peanuts for about 5 minutes in the oil, then remove them and
blend them to a fine paste, and return the paste to the oil, adding the
curry paste and stirring until aromatic (if you can't find curry paste
use a further tablespoon of curry powder), now slowly add the coconut
milk, stirring constantly to blend, and then add the remaining sauce
ingredients, then bring to a gentle simmer.

If preparing the provincial version, return the oil flavorants to the
mix at this time.

Add the meat, and return to the simmer, cover and simmer, stirring
occasionally for about 20 minutes, until the meat is tender.

Add the vegetables, turn the heat up and boil vigorously for 1 minute.

Serve with jasmine rice.


We cooked this to check the recipe in a 16" wok that is 6" deep - if
your wok is smaller or shallower you may not wish to have this much
sauce in a wok, and of course you can complete the recipe in a medium
Special thanks to - Muoi Khuntilanont.