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Gaeng jued pakkadd dong (mustard pickles)
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Ham, Pork, Soups & Stews, Thai |
| Yield: |
4 |
| Rating: |
no rating. |
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Ingredients:
| 1
| tbsp | Oil | | 4
| | Minced Cloves Garlic | | 4
| cup | Water | | 1
| lbs | Pork Ribs Cut In 2" Pieces | | 1
| lbs | Chinese Mustard Pickles Cut | | | -In 2" Pieces | | 1/4
| cup | Fish Sauce (Nam Pla) | | 1/4
| tsp | White Pepper |
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Procedures:
| 1 | Sips of soup between other dishes cleanse the palate for the interplay of flavors that is so much a part of a thai meal. | | 2 | This one is a very refreshing soup. | | 3 | Chinese mustard pickles are available from asian food stores. | | 4 | ~------------------------------------------------------ ~----------------- heat a small skillet and add the oil. | | 5 | Stir-fry the garlic until golden brown. | | 6 | Reserve the garlic. | | 7 | Heat the water to boiling and add the pork ribs. | | 8 | Cover and simmer for 15 minutes. | | 9 | Mix in the chinese mustard pickle pieces, the fish sauce and the pepper, stirring until warmed through. | | 10 | Remove to a serving bowl and top with the fried garlic |
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