O padek - Egg stew
Updated: Jan 2
O padek is more of a sauce than a real stew. It is eaten with glutinous rice and steamed vegetables, usually Thai eggplants and long beans.
100 g of ground pork
2 tablespoons of unfiltered fish sauce (padek)
1 tablespoon of fish sauce
2 tablespoons lemongrass cut into 5 mm pieces
1 tablespoon galangal cut into 5 mm cubes
2 tablespoons garlic, diced into 5 mm pieces
2 tablespoons shallot, cut into 5 mm pieces
2 peppers, cut in half
1 green onion, chopped
In a saucepan, bring 400ml of water to a boil with the ground pork and fish sauce. Add the unfiltered fish sauce after boiling.
Add lemongrass, galangal, garlic, shallot and chilli. Reduce heat and simmer, with lid closed, for 15 minutes.
Break eggs into a small bowl. Pour into broth and stir to make white and yellow streaks. Simmer for 2 minutes to thicken broth.
Garnish with green onion before serving.