Text 29419, 87 rader
Skriven 2012-09-10 06:10:18 av Dave Drum (1:261/38)
Ärende: Chile 1585
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tom Yam Mu Pa (Hot and Spicy Wild Boar Soup)
 Categories: Colonel, Game, Soups, Thai, Chilies
      Yield: 1 Servings

      2 c  Stock
      1 c  Pork
      1 c  Mushrooms, sliced
      1 c  Prik ki nu (bird's-eye
           - chilies); chopped
    1/2 c  Kratiem (garlic); chopped
    1/2 c  Prik haeng (dried red
           - bird's-eye chilies)
      2    Stalks takhrai (lemongrass);
           -thin sliced

  Description: There is a show on Thai TV every week called
  Yam Yai in which a distinguished food writer, who also
  edits the Shell Guide to Thailand (an excellent source but
  unfortunately only available in Thai), visits a different
  restaurant each week. The show specialises in the small
  restaurant/food shop style of business that abounds in
  Thailand, in which the owner is the chef, and the family
  help out. The show generally features a demonstration of
  the preparation of one or two of the business' signature
  dishes, though as no detailed recipe is provided it is
  often difficult to reproduce the dishes shown.

  This week the main dish prepared was tom yam pla (fish
  soup), and I watched as the chef, preparing a soup for one
  diner, placed two handfuls of chilli on the board, and
  chopped them, then after cooking the soup added a handful
  of dried chilies as garnish. I was still gasping as the
  presenter added some nam pla prik (chilies in fish sauce)
  to make the dish still hotter!

  The preparation also differed from the norm of today in
  that it didn't include any nam prik pao (the roasted
  chilies in bean oil that is often called tom yam sauce).
  This in fact is the traditional preparation of this soup,
  and it is quick and easy to do. It can be made (as on the
  TV show) with fish, or as here with pork, or indeed with
  most meats, poultry, or vegetables.

  Note that I do sincerely advice caution about the amount
  of chile in this recipe. It is phet makh mah (very hot) as
  the Thais say, though this preparation (as an
  accompaniment for a dinner for 4 people) is not quite as
  hot as that on the TV. The main reason we made it with
  'forest pig' was that a friend donated one to us recently
  that had been predating his sugar cane plantation.

  Method: Trim the fat from the pork, and slice it into
  eighth inch thick slices diagonally to the grain of the
  meat, then cut the slices into bite sized pieces. Crush
  the garlic with the side of a cleaver, discard loose
  pieces of skin, and then chop coarsely.

  Crush the fresh chilies with the side of a cleaver, and
  coarsely chop. Slice the mushrooms, and then bruise the
  lemongrass with the cleaver and slice it (either into 1"
  pieces if you intend to discard it, or very thin slices if
  you intend to eat it). Place the meat in a saucepan or
  wok, over medium heat, and briefly stir fry, then add the
  stock and bring to a simmer.

  Add the chopped chilies and garlic, and simmer, covered
  until the meat is tender. Add the mushrooms and heat
  through for about 1 minute. Serving & Storage Transfer to
  a serving bowl, and add the dried chilies. Garnish if
  desired with basil, coriander/cilantro and mint leaves.

  Serves 2 as a soup course or 4 as an accompaniment to a
  meal.

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

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... Happiness is nothing more than good health and a bad memory - A Schweitzer

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