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3
------
2
12
10
4
3
1
1
3
------
3
1
4
2
1-1/2
3
2
3
1
15
1/2
1/4
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T
---
#
c
oz
oz
oz
t
---
#
oz
T
T
T
T
T
t
t
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Kroeung Paste (1)
---- Beef & Stock
Beef
Water
Onion
Carrot
Ginger Root
Cinnamon Stick
Peppercorns
Star Anise
--------
Chili Cal. (2)
Thai Eggplant (3)
Watercress bunch
Thai Chili (4)
Oil
Tamarind Paste
Soy Sauce light
Fish Sauce
Palm Sugar (5)
Curry Leaves
Salt
Pepper black
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Prep (3-1/2 hours)
- Make your Kroeung Paste if
you haven't already.
- Trim BEEF of any excess fat. Put it in the pot in one piece.
Add Water, ONION peeled and sliced thick, CARROT
cut into chunks, GINGER ROOT sliced thin, Cinnamon Stick,
Peppercorns and Star Anise. Bring to a boil and simmer
for about 2-1/2 hours.
- Set Beef aside to cool. Strain Stock and defat it using
your gravy separator. Add cold water as needed to make it up to
7 cups and set aside.
- When Beef is cool enough to handle tear about 14 ounces of it into
shreds. Keep any left for another use or just eat it.
- Soak CHILIS in very warm water for about 1/2 hour, then scrape
the pulp off the tough skins keeping the pulp and discarding the skins.
The backside of your kitchen knife will probably work well here. Chop the
pulp fine.
- Remove overly large stems from WATERCRESS and chop it coarse.
- Cut EGGPLANTS into bite size pieces and put in a bowl of water
acidulated with citric acid or lemon juice.
- Prep your Tamarind Paste if it's the solid kind (soak and
strain).
- Split the THAI CHILIS lengthwise.
Run (1/2 hour)
- Heat OIL. Stir in Kroeung Paste, Chili Pulp and
Thai Chilis. Fry stirring until it starts to darken slightly,
then stir in Tamarind Paste and enough prepared Stock to
fully suspend it all. Mix it all into the stock pot. Add Soy Sauce,
Fish Sauce, Watercress and Sugar (if used). Bring it
to a boil.
- Stir in Beef Shreds and Eggplant. Season with Salt
and Pepper. Simmer 20 minutes.
- While soup is simmering Dry fry CURRY LEAVES until they crackle.
Stir them into the soup.
- Serve hot.
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