Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Thai Folk dot Com
preserved fish (pla ra)
fresh coconut cream
wild ginger
shallots
lemongrass
kaffir lime rind
kaffir lime
spur chiles (prik ki nu)
Boil the preserved fish, then filter it. Keep the soup, leave the bones. Put in the coconut cream, then put on heat. Coarsely cut lemongrass in pieces, then crush it and put it into the soup. Tear the kaffir lime rind and put it in the soup. Simmer until the soup becomes thick, then add finely chopped wild ginger. When the soup is well simmered, add on the chopped shallots.
Add spur chilies and yellow chilies. Add the hot chilies if preferred spicy. Add salt if preferred salty.
Add kaffir lime juice into thick, well-simmered soup just to get some fragrance, not sour flavor. Put in a cup for serve. Do not serve lemongrass and kaffir lime leaves. Serve only the simmered preserved fish soup and chilies. The soup must be thick so that we can use a piece of cucumber to dip it.
Side dish fish:
A whole Roasted catfish, not spread, fried again to prevent stench.
Side dish salads:
All kinds of eggplant, cucumber, Java plum leaves, olive leaves, Shorea flower, the lead tree leaves (Acarcia), Ipomoea, Hydrocotyle, other aquatic herbs, Mango leaves, and other kinds of vegetables as preferred.