Tuesday, January 18, 2011

Tom Jubchai

Ten Vegetable Stew
A very rich dish, but it can also be a term of entrance. 


Tablespoons olive oil 
6 garlic cloves (Kratie), chopped 
1 pound pork (500g), diced 
1 / 2 cups cilantro coriander / Pitch (Chee BAI) 
1 teaspoon salt 
1 teaspoon white pepper 
4 cups (QT 1 / 1 liter) water 
Half cup (4 fl oz/125 ml) light soy sauce 
1 / 3 cup (three oz/90 g) sugar 


4 oz (125g) baby bok choy 
4 ounces (125 g) cabbage 
4 ounces (125 g) from the PRC, broccoli 
Four ounces (125 grams) Chinese cabbage 
Four ounces (125g) celeriac 
Four ounces (125 g) shallots / onions, spring onions and spring 
4 ounces (125 grams) fresh spinach 
4 ounces (125 g) from the swamp cabbage 
Four ounces (125g) carrot 
Four ounces (125 g) spinach 

How to cook: 

1. Heat a large saucepan with oil and garlic. Add pork and cook for 3 minutes. Add all ingredients except vegetables. To a boil and simmer covered for 15 minutes. 

2. Cut all the vegetables and add a pot and boil for 10 minutes. Serve broth with a large .

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