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Recipe by: aycan
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See below ingredients and instructions of the recipe
1 tb Oil 1 lb Chinese Mustard Pickles Cut
4 Minced Cloves Garlic -In 2" Pieces
4 c Water 1/4 c Fish Sauce (Nam Pla)
1 lb Pork Ribs Cut In 2" Pieces 1/4 ts White Pepper
Sips of soup between other dishes cleanse the palate for the
interplay of flavors that is so much a part of a Thai meal. This one
is a very refreshing soup. Chinese mustard pickles are available
from Asian food stores.
~---------------------------------------------------------------------
~-- Heat a small skillet and add the oil. Stir-fry the garlic until
golden brown. Reserve the garlic.
Heat the water to boiling and add the pork ribs. Cover and simmer
for 15 minutes.
Mix in the Chinese mustard pickle pieces, the fish sauce and the
pepper, stirring until warmed through.
Remove to a serving bowl and top with the fried garlic.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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