Inicio » Recetas » Thai Vegetable Stew (Tom Jabchai)

Receta Thai Vegetable Stew (Tom Jabchai)

Name: Thai Vegetable Stew (Tom Jabchai)
Ingredients: 1/2 lb belly pork cut 1/2" cubes; 1/2 x chicken or possibly duck cut bite sized; 4 c. white raddish in quartered 1"-thick slices; (or possibly use turnip in quartered 1"-thk slices); 1 x Chinese cabbage cut moderate chunks; 1 x Western cabbage quartered, cored,; and cut into 1" cubes; 1 c. leeks in 1" rings; 2 c. celery in 1" pcs; 4 c. kale stems crushed,; and very roughly minced; 10 med Chinese mushrooms soaked in water,; and the stems discarded; 5 x cakes hard tofu quartered, and; the pcs cut in half diagonally; 3 c. bean noodles soaked, and; cut into short lengths; 1/2 c. minced coriander/cilantro leaf; 6 Tbsp. soybean paste; 3 Tbsp. minced garlic; 1 Tbsp. chopped ginger; 3 Tbsp. fish sauce; 2 Tbsp. dark soy sauce; 1 Tbsp. Maggi sauce; 2 Tbsp. palm sugar; 8 c. pork stock; Thai pepper pwdr to taste

de Global Cookbook

Add a photo

click to rate

0 votos | 866 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1/2 lb belly pork cut 1/2" cubes
1/2 x chicken or possibly duck cut bite sized
4 c. white raddish in quartered 1"-thick slices
Â Â (or possibly use turnip in quartered 1"-thk slices)
1 x Chinese cabbage cut moderate chunks
1 x Western cabbage quartered, cored,
Â Â and cut into 1" cubes
1 c. leeks in 1" rings
2 c. celery in 1" pcs
4 c. kale stems crushed,
Â Â and very roughly minced
10 med Chinese mushrooms soaked in water,
Â Â and the stems discarded
5 x cakes hard tofu quartered, and
Â Â the pcs cut in half diagonally
3 c. bean noodles soaked, and
Â Â cut into short lengths
1/2 c. minced coriander/cilantro leaf
6 Tbsp. soybean paste
3 Tbsp. minced garlic
1 Tbsp. chopped ginger
3 Tbsp. fish sauce
2 Tbsp. dark soy sauce
1 Tbsp. Maggi sauce
2 Tbsp. palm sugar
8 c. pork stock
Â Â Thai pepper pwdr to taste

Direcciones

Bring the stock to a boil and add in the pork, poultry, fish sauce, soy sauce, and Maggi sauce. Boil uncovered till the meats are just cooked. Add in the vegetables, tofu, and noodles.
In a wok, heat some oil, and fry the soybean paste till fragrant. Saute/fry the garlic and ginger. Add in the soybean paste, garlic and ginger to the soup. Taste, and adjust the fish sauce and pepper to suit your preference.
Remove from the heat and serve when the vegetables are done.
Comments: 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 variety 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 lb. of belly pork and omit the poultry, but you should not 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).