Kha Mu (pork Hocks With Galangal)

Those who are pleasing to God testify with the penitent tax-collector in the Temple: “God, be merciful to me, the sinner!” (Luke 18:13). Augustine pleaded, “Lord, save me from that wicked man, myself.” John Knox, perhaps the greatest preacher in the history of Scotland, confessed, “In youth, in middle age and now after many battles, I find nothing in me but corruption.” John Wesley wrote, “I am fallen short of the glory of God, my whole heart is altogether corrupt and abominable, and consequently my whole life being an evil tree cannot bring forth good fruit.” His brother Charles, who penned so many great hymns, confessed, “Vile and full of sin I am.” Augustus Toplady, who wrote the beloved hymn “Rock of Ages,” said of himself, “Oh, that such a wretch as I should ever be tempted to think highly of himself. I am myself nothing but sin and weakness, in whose flesh naturally dwells no good thing.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	Thai	Appetizer	8	Servings

INGREDIENTS

2	lb	Pork hock
4		up to
5	T	Chopped garlic
4		up to
5	T	Kha, galangal julienned
4		up to
5	T	Rak phak chi, the stems and
		roots of coriande or
		cilantro chopped
1		up to
2	T	Palm sugar
		Light soy sauce to taste
2		up to
3		Pieces star anise

INSTRUCTIONS

Date: Sun, 12 May 1996 09:48:55 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th>  This is a popular "snack",
but it can form a course in Thai style  dinner. It could be made from
any fairly fatty cut of pork, but is  normally made from the hocks and
shanks of pork.  Cut the hocks into chunks the size of a small fist.
Grill or  barbeque or braise them to seal the meat and crisp the
outsides.  Finely chop the garlic, galangal, and other ingredients
(except the  star anise and soy sauces) in a mortar and pestle or food
processor,  so they are easily integrated into the gravy.  Put the
other ingredients in a large pot, add the pork, then add  enough pork
stock to cover the meat, and then add enough dark soy to  produce a
rich coloration.  Bring to a boil, and boil for 15 minutes, then reduce
the heat to a  light simmer, cover, and simmer for 15 minutes.  Taste
and add sugar or light soy to adjust the flavor. Continue to  simmer
until the meat is tender enough to fall apart when probed with  a chop
stick (about 45 minutes). Add additional stock if the pot  begins to
dry out, but allow the sauce to reduce to a thickish gravy.  Stir
occasionally to prevent sticking.  Transfer to a large serving dish and
serve with rice (warn the unwary  not to eat the star anise!)  Note:
the pot should be large enough that when the ingredients and  stock are
assembled at the start of boiling the pot is about half  full to
prevent it boiling over.  CHILE-HEADS DIGEST V2 #317  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God Answers Knee Mail”

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore