| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | 1 | Servings | ||
INGREDIENTS
INSTRUCTIONS
Turn the heat down to medium-low (when the temperature settles, a clean chopstick, placed in the oil, should just form a coating of small bubbles). Now gently stir fry the liver, kidneys, and tenderloin, until just cooked through. Remove and reserve it for later. In a saucepan, bring the stock to a gentle boil and add the other ingredients for the liquor, stirring to combine and then tasting and if necesary adjusting the flavor balance (by adding extra curry paste, fish sauce, or sugar). You may also optionally add a tablespoon of lime juice at this stage. When the liquor is to your taste, transfer it to a heated Fire Pot or fondue pot (or an electric "slow crock" can be used). The mint, basil, chinese cabbage, and cilantro leaves, together with the cooked shallots and garlic and the crispy belly prok (and optionally the skin), are tossed to form a sald. Place the eggplants and mushrooms in two small bowls next to the Fire Pot. SERVING: Basically diners place some of the salad in a soup bowl, heat up a selection of pork, eggplant and mushrooms, and add them, together with a helping of the soup liquor to the bowl, season liberally (usually with prik dong (pickled chilis), prik pon (chili powder), and sugar, though dark soy, Worcestershire sauce, and ground pepper may also be added. This dish, together with a plate of vegetable crudites and a suitable nam prik (dipping sauce), would be a natural accompaniment for a dinner with, say, a curry, fried fish in sweet & sour sauce, and maybe a steamed chicken in ginger and chili sauce, for 8-10 diners. It could also, on its own form a hearty luncheon for 5-6 diners. Posted to CHILE-HEADS DIGEST V3 #139 Date: 24 Oct 1996 11:48:23 -0700 From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
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