Thai Cuisine Recipe

Soft rice soup is very common in Thailand, it's made by boiling rice overnight until it becomes soft, more like a fine pureé than a rice dish. There are many easier ways to make this dish though. In Thailand we have instant Jog in packets, you can also buy Rice Semolina in supermarkets in the west, this can be used to make Jog and another way is to make rice soup and liquidize it with a hand blender.

Ingredients for 2 People
100 gms Rice Semolina
1 Chicken Stock Cube
500 ml Water
1/4 Teaspoon White Pepper
1/2 Teaspoons Salt
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Celery
40 gms Pork Liver

Preparation
1. Clean the pork liver and slice it. Cook in boiling water for 3 minutes and set it aside.
2. Into a saucepan, place the rice semolina, 500 ml water and bring to the boil.
3. Add the chicken stock cube and salt. Boil and stir for 10 minutes.
4. To serve, place the rice into a bowl, add the pork liver, chopped coriander, celery and a dash of white pepper. This is served with the usual Thai condiments, of flaked dried chillies, some fresh soya beansprouts and thin slices of ginger. All of these add the flavours and if you can, it's best to add a little of each.

Serve With
Soya Beansprouts
Chop Ginger
Flaked Chillies
Fried Garlic

Clear Soup with Glass Noodles (Gaeng Jued Woon Sen)

Gaeng Jued (literally "plain soup") is clear and mid, serving as a comtrast to accompanying dishes that are either oil or spicy.

Ingregients (serves 4)
5 oz (150 g) ground pork or chicken

1/2 teaspoon soy sauce

1/4 teaspoon ground white peper

4 cups (1 liter) Thai Chicken Stock

3 white pepercorns, curshed

5 cloves garlic, crushed

2 oz (50 g) dried glass noodles (bean thread or cellopane noodles),soaked in warm water to soften

1 teaspoon fish sauce

6 died Chinese mushrooms, soaked in hot water to soften, stems discarded, tops sliced

1/4 teaspoon sugar

1 onion, cut into 1/2 in (1 cm) pieces

2 tablespoons chopped coriander leaves (cilantro)

Preparation

1 Mix the meat, soy sauce and ground white pepper together well, and form into small, roughly shaped meatballs.

2 Heat the chicken stock in a pot, add the crushed peppercorns and garlic, and bring to a boil. Place the meat balls in the boiling stock and then add the noodles, fish sauce, mushrooms and sugar. Simmer until the meatballs are cooked. Add the spring onions and coriander leaves and remove from the heat immediately. Serve accompanied by rice
Tips

Glass noodles are soaked in warm water for 5 minutes to soften and swell.