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Stir-Fried Liang Leaves with Eggs, Southern Food Menu, Southern Food Recipes Phak Liang is the name given to a type of vegetable that is found mostly in the upper southern region. People from Chumphon Province and Surat Thani are called "Pak Liang" but in Nakhon Si Thammarat Province they are called "Pak Miang". In addition, this type of vegetable is also found in the western region, such as Kanchanaburi Province.

 

"Pak Liang" is a local southern vegetable that gives flavor. it It doesn't have a bitter taste like other green leafy vegetables. It is popularly eaten as a side vegetable with chili paste, khanom jeen, and other foods. It can also be used to make various types of food, such as boiled coconut milk, stir-fried with red fire, and, most popularly, stir-fried with eggs. Time to buy Choose something that isn't weak. or too old If it's soft, it won't have any flavor. If it's old, it will be hard and not delicious.

 

Liang vegetables are rich in beta-carotene. which is an important anti-oxidation substance It is also a precursor to creating vitamin A. Helps nourish eyesight, nourish skin and has calcium content. and high phosphorus Helps nourish bones and strong teeth. Liang vegetable is a local vegetable in the southern region. It is a perennial plant that looks like a shrub, about 1 - 2 meters tall, with slender leaves. Young leaves can be taken. and the tops can be eaten But it must be cooked. It can be used to cook many things, such as stir-fried Liang vegetable with eggs, Liang vegetable curry with shrimp, boiled in coconut milk, used as a base for steamed wraps, or boiled and dipped in chili paste. which is widely popular in the south, etc.

 

- 1 cup Liang leaves

- 3 chicken eggs

- ½ cup garlic

- 1 tablespoon oyster sauce

- ½ tablespoon soy sauce

- 1 teaspoon ground pepper

 

1. Liang leaf juice washed thoroughly. and set aside to prepare.

 

2. Heat the pan. Add a little oil. Add garlic and stir. Enough for the garlic to start turning yellow. Then add the eggs, beat until the eggs break, then add the Liang leaves. The technique is to stir-fry on high heat and stir quickly until the vegetables start to shrink. Then season with soy sauce, oyster sauce, and pepper.