Destination
Pattaya
The story
Bai liang phad kai ("melinjo leaves stir-fried with egg") is one of southern Thailand's most-loved vegetable stir-fries: young melinjo leaves (from the Gnetum gnemon tree — a specifically Southeast Asian jungle vegetable) wok-fried hard with garlic and finished with beaten egg for binding. Simple, fast and specifically Southern Thai. Melinjo leaves have a subtle bitter-earthy flavour distinct from any other green; they're an acquired taste but adored across the south. Sold at every southern Thai restaurant.
Method
Wash melinjo leaves thoroughly. Pat dry — wet greens spatter in hot oil.
Warm oil in a wok over the highest heat until smoking.
Add garlic and chilies. Toss 15 seconds until fragrant — do not burn.
Add melinjo leaves. Toss aggressively for 90 seconds. The greens should be just wilted but still bright.
Add fish sauce, salt and pepper. Toss 20 seconds.
Push greens to one side of the wok. Pour beaten eggs into the empty side. Let set for 30 seconds, then break up and toss into the greens.
Tip onto a plate. Serve immediately with jasmine rice, lime wedges and nam pla prik.
Some southern versions add small dried shrimp or oyster mushrooms. Both are welcome additions.
Tips
- Melinjo leaves are essential. Bai liang has a specific flavour that no other green replicates. If unavailable, use fresh spinach — the dish is different but still enjoyable.
- Very hot wok. Under 3 minutes total cook. Any slower and the greens turn to mush.
- Egg at the end. Egg binds the dish; do not add too early or it makes the greens stodgy.
- Fish sauce, not soy. This is a southern Thai dish — fish sauce is the correct salt.
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