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>

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”