| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
China, Ham/pork, Soups/stews, Thailand |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 4 |
|
Minced Cloves Garlic |
| 4 |
c |
Water |
| 1 |
lb |
Pork Ribs Cut In 2" Pieces |
| 1 |
lb |
Chinese Mustard Pickles Cut |
|
|
In 2" Pieces |
| 1/4 |
c |
Fish Sauce, Nam Pla |
| 1/4 |
t |
White Pepper |
INSTRUCTIONS
Sips of soup between other dishes cleanse the palate for the interplay
of flavors that is so much a part of a Thai meal. This one is a very
refreshing soup. Chinese mustard pickles are available from Asian food
stores. ~------------------------------------------------------
~----------------- Heat a small skillet and add the oil. Stir-fry the
garlic until golden brown. Reserve the garlic. Heat the water to
boiling and add the pork ribs. Cover and simmer for 15 minutes. Mix
in the Chinese mustard pickle pieces, the fish sauce and the pepper,
stirring until warmed through. Remove to a serving bowl and top with
the fried garlic. From: Thailand The Beautiful Cookbook. Typed by Syd
Bigger File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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