Comments on: Stir Fried Water Spinach http://www.realthairecipes.com/recipes/stir-fried-water-spinach/ Authentic Thai Recipes from Thailand Wed, 28 Jul 2010 02:28:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Hani http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-532 Hani Sun, 18 Jul 2010 09:39:30 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-532 This is a great dish, I really can smell the oil now heating up while I'm wrtiting up, ammm very yummy dish, we cook it very often, and just loved it This is a great dish, I really can smell the oil now heating up while I’m wrtiting up, ammm very yummy dish, we cook it very often, and just loved it

]]> By: cee http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-455 cee Mon, 22 Feb 2010 05:12:01 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-455 <p>most thai or chinese groceries carry water spinach. you can use google to find one near you:</p> <p>http://www.google.com/search?&q=thai+grocery+melbourne</p> <p>http://www.google.com/search?&q=chinese+grocery+melbourne</p> most thai or chinese groceries carry water spinach. you can use google to find one near you:

http://www.google.com/search?&q=thai+grocery+melbourne

http://www.google.com/search?&q=chinese+grocery+melbourne

]]> By: Charlotte http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-454 Charlotte Mon, 22 Feb 2010 04:48:00 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-454 Hi any one know where I can get this type of spinach from ? I am in Melbourne Cheers Hi any one know where I can get this type of spinach from ? I am in Melbourne

Cheers

]]> By: ToCCi http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-320 ToCCi Tue, 19 May 2009 20:46:14 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-320 well.. for the sake of knowledge usually here in Thailand, the chef will heat the wok (with oil) enough so that when he throw in the Pak Boong along with some water (or broth), the FLAME will erupt from the wok!! Sceintifically, with enough IMIDIATE heat, molecule of water will dispatch (sorry, it seems my english is not good enough to find the proper term) into OXYGEN and HYDROGEN. With Hydrogen as the fuel and Oxygen as the oxidant (again, forgive my poor english) and the flame will blow up from the wok!! It's quite a show. Actually it's a show!! There are restaurants that do this as a customer entertainment, as well as vague number of street foods stall. Hence, the name RED FLAME(FIRE) is occupied. well.. for the sake of knowledge

usually here in Thailand, the chef will heat the wok (with oil) enough so that when he throw in the Pak Boong along with some water (or broth), the FLAME will erupt from the wok!!

Sceintifically, with enough IMIDIATE heat, molecule of water will dispatch (sorry, it seems my english is not good enough to find the proper term) into OXYGEN and HYDROGEN. With Hydrogen as the fuel and Oxygen as the oxidant (again, forgive my poor english) and the flame will blow up from the wok!!

It’s quite a show. Actually it’s a show!! There are restaurants that do this as a customer entertainment, as well as vague number of street foods stall.

Hence, the name RED FLAME(FIRE) is occupied.

]]> By: twyla808 http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-277 twyla808 Sat, 22 Nov 2008 23:07:27 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-277 I love water spinach, I can eat this stuff all day. I concur with cee that this actually originated from China. There's a great chinese version where instead of bean and oyster sauce, you can use those salty fermented bean curds. I love water spinach, I can eat this stuff all day. I concur with cee that this actually originated from China. There’s a great chinese version where instead of bean and oyster sauce, you can use those salty fermented bean curds.

]]> By: cee http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-276 cee Thu, 20 Nov 2008 02:34:03 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-276 Lizz - Actually, the origin of this recipe is Chinese. I believe the Chinese brought it both to Thailand and Cambodia. And I don't think that Cambodians add chilies when they cook it. Lizz -
Actually, the origin of this recipe is Chinese. I believe the Chinese brought it both to Thailand and Cambodia. And I don’t think that Cambodians add chilies when they cook it.

]]> By: lizz http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-275 lizz Wed, 19 Nov 2008 23:17:30 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-275 that is cambodian too, not really pure thai recipe. that is cambodian too, not really pure thai recipe.

]]> By: jasdekdee http://www.realthairecipes.com/recipes/stir-fried-water-spinach/comment-page-1/#comment-71 jasdekdee Tue, 31 Jul 2007 08:36:06 +0000 http://thaifood.00ff00.com/recipes/stir-fried-morning-glory-pak-boong-fai-daeng/#comment-71 it's so easy! i tried it! never loved veggies so much. =) it’s so easy! i tried it! never loved veggies so much. =)

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