Klour Kling

  • 220 g finely minced pork. 
  • Red Curry Paste. 2.5 Tbsp
  • Kapi 2/3 Tbsp. 
  • Kaffir lime leaves, 4-5. 
  • Granulated sugar 
  • Fish sauce.
  1. Finely slice the Lime Leaves and set aside.
  2. Stir-fry the meat on high heat with frequent mixing. Need to drive out moisture so as to obtain a roasted flavour rather than a steamed flavour.
  3. Add the chillie paste and Kapi.
  4. Stir continuously on the high heat.
  5. Add a little fish sauce and a half Tbsp of sugar. Mix and taste and adjust the Fish-sauce or Sugar as preferred
  6. Add the Lime leaf slivers and mix well and vigorously. Mash the contents with the spatula to release the essential oils from the leaves.
  7. Serve on a separate plate as a side addition. Can be used as a condiment. This food has a long life refrigerated.