The secret trick to a divine palo
“Kai Palo” (hard-boiled eggs in the sweet brown gravy) is one of the most popular dishes among Thai people. It can be seen in almost every Thai fast-food diner. Yet, not all of them are delicious!
The secret of Kai Palo’s savor lies in its ingredients and spices, especially the pepper, which has to be finely pounded. Then, add coriander root, garlic and salt. Tie star anise (mace) and cinnamon up tightly in a cloth before boiling. The process is quite complicated and need an attention in every detail. This makes preparing Kai Palo not as easy as everyone thinks.
For those modern diners that know the secret trick to an excellent recipe, preparing Kai Palo can be so easy by using RosDee menu Palo. It provides the taste just as good as the “original”. With the whole set of spices and seasonings within one pack, RosDee menu Palo gives an awesome taste that is just right, “rich in flavor, rich in spices”. Only follow the instruction, “Kai Palo” can be simply and quickly cooked without any problems regarding preparing the ingredients and seasonings.
The simple steps start with cutting the streaky pork into bite-sized pieces, then mix with the Palo seasoning until the pork is all soaked up. This is to make the pork soft and juicy and to get a flavorful and mellow taste. After that mix the eggs with the marinated pork for approximately 15 minutes. Then, put the pork and the eggs into a pot and brim them over with water. Boil it for 30 minutes. “Kai Palo” that tastes as fine as original in the simple way is finished. For those who love Palo that is very rich in flavor, it can be continuously simmered until the soup dries out. A flavorful and more brown “Kai Palo” is ready to be served. With this easy trick, preparing “Kai Palo” for customers will never take long ever again.
