Sour bamboo soup & 8-2-5-10 sticky rice
Sour bamboo Soup with the Magic of Tamarind A Northern Thai dish (Serves 2-3) Sour Bamboo soup is a dish I grew up eating. There are many different variations to this dish, but this is what I made today using what was available. If you love Chinese hot and sour soup, then you would love this dish.
It’s a lighter broth and more fragrant from the Thai basil and tamarind. Hot sour and a touch spicy. So delicious and satisfying because I used pork also. It’s also very good with fish. It’s one of hubby’s favorite soups. In a medium size pot add all ingredients except the Thai basil which is added at the very end prior to serving.
Cook on medium heat. Serve with hot steamed Thai jasmine rice. Ingredients: Pork (pork chop or pork ribs or any pork meat I used .81 oz. pre cut pork meat for stew) Sour bamboo shoots in brine drain and rinse 14 oz. Half large white onion thinly sliced Handful of cherry tomatoes or any tomato cut in halves Handful of peppers (dried chili and frozen fresh Thai chilies combined or any chili will do or even one jalapeño) adjust to spicy level (these were mainly used to flavor soup but not eaten I ate one for extra spicy) 2 large spoonful of wet Tamarind block (break up wet tamarind into pieces put in mason jar add bottle water keep in refrigerator to use later when dissolved) Pink salt (half tablespoon or to taste) Pinch sugar or msg optional more or less to taste Sprinkle of knorr tamarind soup mix (optional) Fill pot with water up to level of meats (end result will have more juice from vegetables so do not add too much water) then add the rest of the ingredients add a cup more water Cook on medium heat and let boil stir occasionally 25-30 mins if there’s bones in the meat cook for 45 minutes or until cooked Taste and adjust seasonings add more tamarind for more sour Add handful of fresh Thai basil leaves Stir and turn off heat Serve with hot steamed rice I hope you try it! 😋😋 8-2-5-10 Sticky Rice How to make sticky rice in a pot no soak method cook time 15 minutes Sticky Rice in a jiffy one mug at a time for mindful portions not to exceed daily carbohydrates and sugar intake makes 2-3 servings You will need either a clay pot, a Dutch oven, or a thick metal pot with lids.
I use a gas stove. You might need to babysit this recipe if you are using an electric stove and adjust to fit. 1 mug of uncooked glutinous rice washed in pot Add water just to cover rice Cook on medium heat with lid on At 8 minutes flip top part of rice using spoon and cover for 2 more minutes then lower heat to lowest setting and cook for 5 more minutes and then shut off heat and let rest for 5-10 minutes or more.
As the rice rests and cools the less sticky the rice becomes and will be easier to mold into bite sized balls. My Easy to remember numbers 8, 2, 5, 10 minutes for cooking sticky rice in a pot in a jiffy 8 (after 8 minutes of cooking on medium heat, flip top of rice) 2 (keep covered for 2 more minutes on medium heat then lower heat to lowest setting) 5 ( cook on lowest setting for the remainder of the time 5 minutes then shut off) 10 ( optional let rest 5-10 minutes or until fully cooled or to desired temperature ) Start with this recipe and adjust to your liking.
Sometimes you want more browning; sometimes less. This method works for me every time. Here is the alternative no stir option of this recipe. 8-2-5-10 No Stir 8 minutes on medium 2 minutes on medium low 5 minutes on low Shut off 10 minutes rest or until cooled to desired temperature Hope you give it a try!
Lao Yum Salad Dressing
Ingredients 18 large eggs boiled and peeled 1 lb ground lean pork 1/4 cup olive oil or vegetable oil Handful of dried red peppers Half garlic bulb peeled and sliced lime Fish sauce Roasted peanuts Sugar Black pepper Soy sauce Pink salt Add oil to pan Fry garlic until lightly golden Add dried peppers and cook until garlic is golden.
Turn off heat. The peppers just need light toasting. Remove garlic and peppers and set aside. Add to oil hard boiled egg yolks and break apart into smooth consistency. Add salt, sugar, black pepper, fish sauce, lime juice, soy sauce. Turn on heat cook on medium heat until ingredients melt together for about a few minutes until sauce bubbles.
Turn off heat let cool to warm. Set aside. Crush roasted peanuts in mortar and pestle to medium coarseness. Add fried garlic and fried peppers and pound together with peanuts. Set aside. Tear apart lettuce or cabbage in big salad bowl. Add sliced cucumber, tomatoes, red onion, one jalapeño or half depends on your spice level, add roughly chopped cilantro and add desired amount of dressing (dressing can be kept refrigerated up to a week and provide up to five or six Mx servings) garnish with extra hard boiled egg slices after salad is tossed.
Enjoy anytime with or without sticky rice.