Thai Recipes
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| Ingredients |
| 1 |
Dry black fungus, optional |
30 grams |
| 2 |
Fresh soft tofu
cut into thin, long strips |
200 grams |
| 3 |
Garlic cloves, Chopped |
4 |
| 4 |
Chili-garlic sauce |
1 teaspoon |
| 5 |
Soy sauce |
3 tablespoons |
| 6 |
Rice or white wine vinegar |
5 tablespoons |
| 7 |
Black pepper |
1/2 teaspoon |
| 8 |
Sugar |
1+ 1/2 teaspoons |
| 9 |
Bamboo shoot,cut into strips |
1 cup |
| 10 |
Sesame oil |
1 teaspoon |
| 11 |
Corn starch
dissolved in 3 tablespoons of cold water |
1 tablespoons |
| 12 |
Egg yolks |
2 |
| 13 |
Red pepper strips, for garnish |
few |
| 14 |
Fresh coriander leaves, chopped, for garnish |
few |
| 15 |
salt |
1/4 teaspoon |
| Method |
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Soak the black dry fungus in cold water for at least 30 mins. When it has
become shiny and slippery and swollen to 5-6 times its original size, wash it
several times in running cold water and drain. Roughly chop and reserve.
Boil 4 cups of water in a soup pot; add soy sauce, black pepper, garlic, sugar,
Vinegar, chili-garlic sauce and salt. Lower the heat to medium-high and cook
for 4 mins. Now add bamboo shoots and cook for 1 min.Add black fungus and
cook for another 1 min. Add reserved tofu and sesame oil and cook for 5 mins,
until everything is seems to be incorporated, Now add the corn starch mixture,
bring to a boil. Garnish it with red pepper strips and chopped coriander leaves
and serve.
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| Introduction
of the dish |
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This is a Thai version of my old time favorite, the Chinese
Hot and sour soup. Hotter and more pleasant than its predecessor.
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| Served
With... |
With any appetizer or main course dish
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