A relatively little known about this southern Thai leaf, for westerners at least. The Pak Lieng tree grows only in the south of Thailand. This is our homage to the great Pak Lieng
1 Handful (Handful and a half)
Pak Lieng leaves
Dark soy sauce
Thai Experience seasoning sauce (*)
For the seasoning sauce (*)
Add all 5 ingredients into a saucepan and simmer for half an hour and taste if needed to adjust the balance so it is umami.
For the dish
1. Pick the leaves and rip them in half or in three's if they are large and give them a good wash. Pretty sure it is this tree. and prepare the rest of the vegetables
2. Slice the ginger into thin strips and chop the garlic roughly
3. Add the vegetable oil into a wok, once hot add the minced chicken and stir occasionally. Once it is half cooked add the dark soy sauce and cook for a couple of minutes more then leave in a bowl to cool
4. In the same wok (with the oil that cooked the chicken) add the ginger and garlic and cook for a couple of minutes then add the chicken back in and add dark soy sauce, cook for about a minute more then add the Chinese chives and cook for another minute then add the rest of the ingredients followed by 60ml of the seasoning sauce.
5. Turn the heat up as high as it can go and stir everything together, once the vegetables are soft to your liking it is ready to serve (about a minute before you want to serve add the sesame oil).
(*) Note: The Thai Experience seasoning sauce will make about half a litre of sauce, we understand that it is a lot but in an air-tight container the sauce can keep for months in a fridge like any other house hold sauces so use it just like you would use soy sauce when you cook :)
You most likely will not find Pak Lieng back home there is no substitute for the leave as it is very unique but this dish will also work with cabbage, kale or morning glory :)