Duan's Thai Food Web Site - Yummy Yummy!!
RECIPE OF THE DAY
| GAENG JUDT - GREEN VEGETABLE SOUP |
| SERVINGS :- 4 PEOPLE |
| INGREDIENTS | ||
| ITEM | QUANTITY | PICTURE |
| CHINESE LEAVES (CHINESE CABBAGE) | 1/4 CABBAGE | |
| GARLIC OIL | 1 HEAPED DESERT SPOON | |
| LEAN PORK (MINCED) | 100g (1/4lb) | |
| THIN SOYA SAUCE | 1 TABLESPOON |  |
| PICKLED GARLIC | 1 BULB |  |
| GREEN BEAN THREAD NOODLES | 25g (1oz) |  |
| CORRIANDER | 1 TABLESPOON | |
| SPRING ONIONS | 2 | |
| SUGAR | 1 TABLESPOON | |
| RICE VINEGAR | 1 TABLESPOON |  |
| GARLIC IN OIL |
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This is very tasty and can be used to flavour all sorts of dishes especially rice soups and Mama noodle soups Make this before starting on the soup Take 2 or 3 whole garlic bulbs and remove the white outer skin Put the cloves into a mortar and pestle and pound well until all the cloves are well and truly mashed, alternatively put in a food processor Put half a cup of cooking oil in your wok and gently fry the garlic to a golden brown It needs to be all cooked but as soon as it is all golden take out from the heat, keep stirring to help cool it down If the garlic goes dark brown or burns it will be bitter When it has cooled put the garlic and the oil in a screw top jam jar |
| METHOD |
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Put about 1 litre (2 pints) of water in a large saucepan on to boil Take 1 pickled garlic bulb and thinly slice and drop into the saucepan Add 1 tablespoon of the liquid from the pickled garlic jar Add the stock cube While you are waiting for the water to boil:- Cut out the noodles from the pack - judge how much you need, you will never weigh them! Cut out a quarter of the chinese leaves, separate the leaves, wash and slice each leaf down the rib Then slice across the leaves to produce 25mm (1") wide strips Finely mince the pork and add a little salt and pepper Roll the pork between your fingers to make balls about the size of a marble Cut the corriander 2 or 3 times to roughly chop Remove the tip from the spring onions and the last 1/2" of the leaves and finely chop When the water is boiling drop in the pork balls - don't stir or you will break them up Add the noodles, turn down the heat to just off the boil and quickly simmer for 6 or 7 minutes Add the sugar Add the thin soya sauce Add the chinese leaves and cook for 1 or 2 minutes Turn off the heat Add the spring onion and corriander Add the rice vinegar Add some of the garlic and oil you prepared earlier Finished! Tip:- Serve in side bowls with the other courses Roll the meat balls and drop in the soup at the same time You can also add some beansprouts and celery leaves if you have some (just before serving) If you are serving several spicey dishes with the meal Gaeng Judt will balance them up and take some of the heat out A refuge for guests not too keen on spicey food! |
| VISIT ME AGAIN TOMORROW FOR ANOTHER RECIPE |