• Ethnic Foods Month - 3

    From Dave Drum@1:18/200 to All on Mon Sep 18 08:31:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tom Yum Moo *
    Categories: Oriental, Soups, Pork, Herbs, Chilies
    Yield: 6 Servings

    2 lb Pork; in convenient spoon
    - sized pieces
    2 Stalks lemon grass; bruised
    2 "Kaffir" lime leaves; use
    - lime zest if you can't get
    - it
    2 Coriander [cilantro] plants;
    - chopped.
    15 Prik ki nu(birdseye chilies)
    - thin sliced
    2 (to 5) dried red chilies
    Juice of 3 or 4 limes
    3 tb Sliced bamboo or coconut
    - shoots
    3 tb Fish sauce
    2 tb Chilies in oil; nam prik pao
    - bottled-or use recipe that
    - follows

    The fresh chilies should be bruised in a mortar and
    pestle. The dried chilies should be heated first, then
    crumbled into the fresh chilies. Beat the lemon grass with
    the grinder of the mortar and pestle (it's called a 'sa'
    in Thai, I'm never sure whether it is the mortar or the
    pestle in English...) or the back of a cleaver.

    Heat about 3 cups of water to boiling point, add all the
    ingredients, and stir constantly until cooked (it doesn't
    take long for mushrooms, longer for chicken or shrimp, and
    longest for beef).

    VARIATIONS: use three cups of thin coconut milk instead of
    water, the result is tom kha, rather than tom yum.

    * Tom Yum can be made with a number of ingredients. The
    version given here is for a simple tom yum moo (pork
    soup), but it can also be tom yum kai (chicken), tom yum
    het (mushroom), tom yum neua (beef), or tom yum khoong
    (shrimp), by simply substituting the pork for another
    flavour ingredient. You can also mix and match to suit

    Recipe by: Muoi Khuntilanont (a professional chef)

    From: Colonel Ian Khuntilanont-Philpott

    RECIPE FROM: http://www.chetbacon..com

    Uncle Dirty Dave's Kitchen


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    * Origin: Outpost BBS - bbs.outpostbbs.net:10323 (1:18/200)