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Title: Tom Jabchai [Vegetable Stew]
Yield: 8 Servings
Ingredients
1/2 lb belly pork cut into half
-inch cubes
1/2 chicken or duck; cut into
-bite sized piece
4 c mooli (chinese white
-raddish) cut i; nto 1 slic,
1 chinese cabbage; cut into
-moderate sized c
1 western cabbage; quartered,
-cored; and cut
1 c leek; in 1 rings
2 c [chinese] celery; in 1
-pieces
4 c kale; stems crushed, and
-very r
10 md chinese mushrooms; soaked in
- water; and the
5 cakes hard soybean curd;
-quartered; and the pieces
3 c mung bean noodles; soaked,
-and cut into shor
1/2 c bai phak chi
-(coriander/cilantro le; af)
6 tb soybean paste
3 tb chopped garlic
1 tb minced ginger
3 tb fish sauce
2 tb dark soy sauce
1 tb maggi sauce
2 tb [palm] sugar
8 c pork stock
1 black pepper to taste
Instructions
Date: Sat, 11 May 1996 10:12:06 -0700
From: "Colonel I. F. K. Philpott"
This is sometimes called "Chinese" vegetable stew in Thailand, because the
chosen vegetables are usually of Chinese origin. You can make
substitutions, and some recipes for this stew call for as many as 10
different vegetables. You do need at least 4 to get the veriety of tastes
and textures required, but if the produce market yields more on the day,
then you can indeed use more (keep the overall quantity about the same.)
Though called a vegetable stew, this is by no means a *vegetarian* dish. It
contains a substantial amount of meat. The essential flavor of the dish
comes from the belly pork. If you prefer you can use a pound of belly pork
and omit the poultry, but you shouldn't omit the pork altogether.
This is a "one plate" meal - a single dish forming the entire meal (as
opposed to the more usual dining style in Thailand with several contrasting
dishes).
Method: Bring the stock to a boil and add the pork, poultry, fish sauce,
soy sauce, and Maggi sauce, boil uncovered until the meats are just cooked.
Add the vegetables, bean curd, and noodles. In a wok, heat some oil, and
fry the soybean paste until fragrant. Saute the garlic and ginger. Add the
soybean paste, garlic and ginger to the soup. Taste, and adjust the fish
sauce and pepper to suit the chef's preferences. Remove from the heat and
serve when the vegetables are done.
CHILE-HEADS DIGEST V2 #317
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
Title: Tom Jabchai [Vegetable Stew]
Yield: 8 Servings
Ingredients
1/2 lb belly pork cut into half
-inch cubes
1/2 chicken or duck; cut into
-bite sized piece
4 c mooli (chinese white
-raddish) cut i; nto 1 slic,
1 chinese cabbage; cut into
-moderate sized c
1 western cabbage; quartered,
-cored; and cut
1 c leek; in 1 rings
2 c [chinese] celery; in 1
-pieces
4 c kale; stems crushed, and
-very r
10 md chinese mushrooms; soaked in
- water; and the
5 cakes hard soybean curd;
-quartered; and the pieces
3 c mung bean noodles; soaked,
-and cut into shor
1/2 c bai phak chi
-(coriander/cilantro le; af)
6 tb soybean paste
3 tb chopped garlic
1 tb minced ginger
3 tb fish sauce
2 tb dark soy sauce
1 tb maggi sauce
2 tb [palm] sugar
8 c pork stock
1 black pepper to taste
Instructions
Date: Sat, 11 May 1996 10:12:06 -0700
From: "Colonel I. F. K. Philpott"
This is sometimes called "Chinese" vegetable stew in Thailand, because the
chosen vegetables are usually of Chinese origin. You can make
substitutions, and some recipes for this stew call for as many as 10
different vegetables. You do need at least 4 to get the veriety of tastes
and textures required, but if the produce market yields more on the day,
then you can indeed use more (keep the overall quantity about the same.)
Though called a vegetable stew, this is by no means a *vegetarian* dish. It
contains a substantial amount of meat. The essential flavor of the dish
comes from the belly pork. If you prefer you can use a pound of belly pork
and omit the poultry, but you shouldn't omit the pork altogether.
This is a "one plate" meal - a single dish forming the entire meal (as
opposed to the more usual dining style in Thailand with several contrasting
dishes).
Method: Bring the stock to a boil and add the pork, poultry, fish sauce,
soy sauce, and Maggi sauce, boil uncovered until the meats are just cooked.
Add the vegetables, bean curd, and noodles. In a wok, heat some oil, and
fry the soybean paste until fragrant. Saute the garlic and ginger. Add the
soybean paste, garlic and ginger to the soup. Taste, and adjust the fish
sauce and pepper to suit the chef's preferences. Remove from the heat and
serve when the vegetables are done.
CHILE-HEADS DIGEST V2 #317
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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