Name: Phak Tom Kati (Vegetables in a Coconut Sauce)
Ingredients: 1 c Coconut milk; 1/2 c Makheua phuang (Thai eggplant); 1/2 c Tua phak yao (long beans), broken into 2" peices; 1/2 c Mushrooms, sliced; 1/2 c Phak bung (swamp cabbage), shredded; 1/2 c Phakat khao (Chinese cabbage); 2 tb Hom daeng (shallots/purple onions), sliced finely; 1 tb Light soy sauce; 1 tb [palm] sugar; 1 tb Prik ki nu daeng (red birdseye chilis), finely sliced; 1 tb Prikthai ong (green peppercorns); 1 ts Bai makrut (kaffir lime leaves) shredded, -or-; 1/2 ts Lime zest

The Bible warns against these folks. Jude speaks of false teachers who are identified as “grumblers, finding fault, following after their own lusts” (Ju. 1:16). We’re familiar with Moses and the “grumblers” he had to deal with (Nu. 14:36; cf. Psm. 106:25; 1 Cor. 10:10). Some of these folks are so arrogant they have no problem complaining about the Lord, or worse, complaining directly to the Lord Himself (Dt. 1:27). God had to reprove Job, “Will the faultfinder contend with the Almighty?” (Job 40:2). Despite the clear command in Philippians 2:14 to “do all things without grumbling or disputing,” these people who seem to know nothing about edification and encouragement, persist in their destructive behavior. Kent Hughes concluded, “[These] hostile, quick-to-see-the-worst, graceless [individuals] are as old as the church” (2 Corinthians, p. 38). Every church deals with them. Every leader deals with them.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Thai		4	Servings

INGREDIENTS

1	c	Coconut milk
1/2	c	Makheua phuang (Thai eggplant)
1/2	c	Tua phak yao (long beans), broken into 2" peices
1/2	c	Mushrooms, sliced
1/2	c	Phak bung (swamp cabbage), shredded
1/2	c	Phakat khao (Chinese cabbage)
2	tb	Hom daeng (shallots/purple onions), sliced finely
1	tb	Light soy sauce
1	tb	[palm] sugar
1	tb	Prik ki nu daeng (red birdseye chilis), finely sliced
1	tb	Prikthai ong (green peppercorns)
1	ts	Bai makrut (kaffir lime leaves) shredded, -or-
1/2	ts	Lime zest

INSTRUCTIONS

The name literally means 'vegetables boiled in cocnut milk'.
makheua phuang are very small Thai eggplants, that resemble crunchy garden
peas. If (as I expect) they are not available near you, then I suggest you
use tender garden peas, raw. If you can only get frozen peas, then drop
them in hot, not boiling water, until defrosted, then transfer to ice water
to stop the cooking and then strain thoroughly.
If swamp cabbvage is not available substitute spinach.
Thai long beans (sometimes called yard beans or yak's tails), can be
replaced with ordinary western long beans.
Green peppercorns are sold in Thailand on the stem, making them easy to
discard before serving, but I suggest that if you can only get loose
peppercorns, that you put them in a small muslin bag or 'spice ball'
Method: In a saucepan bring the coconut milk to a gentle simmer and mix in
the sugar and soy sauce, and stir in the lime leaves. Add the shallots and
pepper, and gently simmer for 1-2 minutes until aromatic. Taste for the
balance of sugar and salt, and adjust if necesary.
Add the vegetables, and return to the boil. Simmer gently until just cooked
(If using garden peas, do not add them until the other ingredients are
almost cooked, and then serve as soon as they are warmed through).
Serve with either rice or noodles
Posted to CHILE-HEADS DIGEST V3 #171
Date: Thu, 28 Nov 1996 14:17:07 +0700
From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>

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