| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Thai |
|
10 |
Servings |
INGREDIENTS
| 1/2 |
bn |
Fresh cilantro; stems removed |
| 1/2 |
tb |
Palm sugar or brown sugar |
| 1/2 |
tb |
Freshly grated ginger |
| 1 |
ts |
Cracked black pepper |
| 1 |
ts |
Pureed garlic |
| 1 |
tb |
Fish sauce |
| 1 |
oz |
Cellophane noodles or bean threads |
| 1/4 |
lb |
Fresh black fungus (wood ear mushrooms), or |
| 2 |
oz |
Dries black fungus (wood ear mushrooms) |
| 10 |
oz |
Ground pork (or chicken; turkey or shrimp) |
| 1 |
tb |
Fish sauce |
| 1 |
ts |
Pureed garlic |
| 1 |
tb |
Cornstarch |
| 10 |
c |
Chicken stock or canned broth |
|
|
Freshly ground black pepper; to taste |
|
|
Fish sauce; to taste |
| 1 |
bn |
Scallions; thinly sliced |
| 1/2 |
bn |
Cilantro; leaves only |
INSTRUCTIONS
CILANTRO PASTE
SOUP
To make cilantro paste, puree all ingredients in a mortar and pestle, or
blender, until a fine paste is formed. You can also do this by hand by
first chopping all ingredients, except fish sauce, together on a board to
form a paste. Then mix with fish sauce in a small bowl. Set aside. Follow
directions on packages for reconstituting cellophane noodles and dried
mushrooms, if necessary. Noodles usually need to soak in warm water for
about 15 minutes; mushrooms about 30 minutes. While ingredients are
soaking, make dumplings by combining ground pork, fish sauce, garlic, and
cornstarch in a bowl. With your hands, form small meatballs, about the size
of hazelnuts. Set aside. When noodles and mushrooms are finished soaking,
drain. Remove and discard the tough stems and slice mushrooms into julienne
strips. Cut noodles into 2 by 3inch lengths. Place all ingredients near
stove and bring chicken stock to a boil in a large stockpot. Reduce heat to
a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until
pork is done, about 10 minutes. Stir in paste and adjust seasonings with
pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced
scallions and cilantro leaves, and serve immediately.
Yield: 10 servings TAMALES WORLD TOUR SHOW #WT1A07
NOTES : Formatted by Holly Butman
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #811 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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