keep any ends and trimmings of garlic, shallots
In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
er the salmon and put in the fridge for at least two
Soak the vermicelli in hot water for 30 minutes. It must be
b>soup stock to a boil, add.
shredded pork, black mushrooms and
Stem, seed, and slice jalapenos into rounds.
Add mix and peppers in a glass jar with a tight fitting lid.
Steep for at least 24 hours.
Note: The longer the steeping time the hotter the mix. Experiment to find your favorite heat level. The jalapenos will soften and \"cook\" in the acidic juice, adopting a sweet and sour flavor. Use these sweet and sour peppers in place of your jarred, pickled jalapenos and you'll never go back -- you'll find yourself making this recipe just to get the sweet and sour peppers!
Rehydrate mushrooms and fungus as directed on the
nto meatballs using your favorite recipe for meatballs, and shape into about 1
Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.
Cut 4 deep slits into each side of fish, pour fish sauce into slits.
Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.
Sweet and sour sauce-heat oil in pan, cook garlic, ginger and chilli, stirring 1 minute.
Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
Stir in remaining ingredients, bring to boil; simmer, covered, for about 3 minutes or until vegetables are just tender.
For meatballs: In a large bowl,
op with the broccoli slaw and bamboo shoots.
Dice up
ater for about 20
iling water for 15 minutes.
Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
bring back to a simmer and pour the eggs in a very thin stream over the surface.
Let stand for 10 seconds before gently stirring in the sesame oil.
Serve with a garnish of chopped scallions.
dd the stock and oregano and cook, stirring, and bring to a boil
gredients for the pork balls except the egg white and cornflour
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
r mushrooms in hot water for 30 minutes.
Drain and julienne the
n saucepan until hot.
Add garlic, ginger, scallions and pork. Break