Friday, December 18, 2009


Omelette in Broth Recipe
(Kaeng Jeut Khai Jiao)

3-4 eggs
1-2 lettuce plants
1 tsp dried salted vegetable
1 coriander plant
1 tsp chopped garlic

1/2 tsp ground pepper
2-3 tbsp fish sauce
5 cups soup stock or water
4 tbsp cooking oil

1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.

2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.

3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.

500 grams Rice-straw mushrooms

2 lemon grass stems

4-5 kaffir lime leaves
10 hot chilies
2-3 dried chilies

1 coriander plant
1/2 tea spoon salt
2-3 tbsp fish sauce
2-3 tbsp lime juice

1. Wash the mushrooms, and cut into pieces.

2. Cut the lemon grass into lengths and crush them. Tear the Kaffir lime leaves. Pick the leaves from the coriander plant. Hit the hot chilies with a pestle just enough to break them open Roast the dried chilies and then tear them into pieces.

3. Heat 4 cups water in a pot. When it boils, put in the lemon grass, kaffir lime leaves, and mushrooms Season with fish sauce and salt.. When the mushrooms are done, take the pot off the heat and add the lime juice and both kinds of chilies.

4. Dip the soup into a serving dish and sprinkle with coriander leaves.

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