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1 tbs/500ml chicken stock/broth
2 tbs/30ml fish sauce
1 tbs/5ml preservedradish( tang chi,p.39) 1/2 tsp/2ml ground white pepper
4 oz/120g bean curd, cut into 16*1/2in/1in/1cm cubes
2 spring onions/scallions green part only, cut in 1in/2.5cm slivers
Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup which can be sipped to relax the palate.
In a medium saucepan, heat together the chicken stock, fish saurce soy saurce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, lad le into small bowls and serve.
2 tbs/30ml fish sauce
1 tbs/5ml preservedradish( tang chi,p.39) 1/2 tsp/2ml ground white pepper
4 oz/120g bean curd, cut into 16*1/2in/1in/1cm cubes
2 spring onions/scallions green part only, cut in 1in/2.5cm slivers
Everything about a thai meal aims at a balance of flavours, and to offsetthe chilli level in the last two dishes you should give each dinner a small bowl of lightly-flavoured clear soup which can be sipped to relax the palate.
In a medium saucepan, heat together the chicken stock, fish saurce soy saurce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, lad le into small bowls and serve.