Tom Jabchai
Thai Vegetable Stew
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Ingredients
1/2 pound belly pork cut into half inch cubes.
1/2 chicken or duck, cut into bite sized pieces.
4 cups white radish or turnip cut into 1" slices, and quartered
1 Chinese cabbage, cut into moderate sized chunks
1 Western cabbage, quartered, cored, and cut into 1" cubes
1 cup leeks, in 1" rings
2 cups celery, in 1" pieces
4 cups kale, stems crushed, and very roughly chopped
10 medium Chinese mushrooms, soaked in water, and the stems discarded
5 cakes hard tofu, quartered, and the pieces cut in half diagonally
3 cups bean noodles, soaked, and cut into short lengths
1/2 cup coriander leaf, chopped
6 tablespoons soybean paste
3 tablespoons chopped garlic
1 tablespoon minced ginger
3 tablespoons fish sauce - nam pla
2 tablespoons dark soy sauce - see eu dam
1 tablespoon seasoning soy sauce
2 tablespoons palm sugar
8 cups pork stock
pepper powder to taste
Method
1. Bring the stock to a boil
2. add the pork, poultry, fish sauce, soy sauce, and seasoning soy sauce
3. Boil uncovered until the meats are just cooked
4. Add the vegetables, tofu, and noodles
5. In a wok heat some oil
6. fry the soybean paste until fragrant
7. Sauté the garlic and ginger
8. Add the soybean paste, garlic and ginger to the soup.
9. Taste, and adjust the fish sauce and pepper to suit your preference. Remove from the heat and serve when the vegetables are done |
