1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
3. Add coconuts milk and mix well, then add water.
4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
3g cream stabiliser (particularly if your cream is less than 35% fat)
10 to 15g white sugar
1. In a heat-safe cup, add butterfly pea tea and pour the boiling water. Let it sit for a few minutes and set aside.
2. In a cooking bowl, add white egg, and sugar. Mix gently (using a cooking spoon) to prevent bubbles from appearing.
3. Add milk gradually and mix. Then add sweetened condensed milk, heavy cream, and mix.
4. Strain and add the tea base, using a cooking sieve. Squeeze out as much as possible : the more you squeeze, the more intensely blue the result :) Mix gently.
5. Strain the mixture with a sieve twice. Transfer into heat-safe cups. Cover with aluminium foil.
6. Bring water to a boil and set the steam tray over, using the lowest heat. Place the puddings.
(NOTE : use a medium burner not the high output one, as indicated by the red arrows in the gas stove picture) Cover and steam for 45 to 60 min. It should be wobbly but the surface should hold firm and still.
7. Cover with lids and chill in the fridge until it has set and cooled.
For the topping :
8. In a small cup, add sugar and cream stabilizer. Mix. In a cooking pot, add the heavy cream and sugar mix, and mix with a electric hand mixer until getting the texture you like.
1. Make the sauce In a small cooking pan, add all the sauce ingredients and bring it to a boil. Reduce the heat and simmer for about 2 min. Set aside.
2. Make the pad thai Lightly coat the tofu with corn starch. In a wok or a large frying pan, heat 2 tbsp vegetable oil over medium-high heat. Fry the tofu on both sides until lightly browned. Set aside.
3. In the same wok, add another tbsp of vegetable oil and fry the garlic and shallot until fragrant. Add shrimps and cook until they just change color.
4. Add the beaten egg and cook until just barely set. Add the rice noodles and the tamarind sauce from #1. Cook until the noodles just become soft.
5. Add bean sprouts, garlic chives, cooked tofu and fry it all together for a few minutes or until it has just wilted. Do not overcook.
Sprinkle some chopped peanuts if you like them and serve hot!