1 chile paste
3 tbsp red birdeye, dynamite chilis
3 tbsp finely sliced shallots
3 tbsp crushed garlic
1 tbsp kapi, fermented shrimp paste
1 a dash of fish sauce.
1 for soup
1 lb fish, diced
2 lb vegetables
10 small tomatoes
1 /skinned/seeded/diced
3 tbsp lime juice
3 tbsp fish sauce
3 tbsp tamarind juice
1 (or rice vinegar)
3 tbsp green jalapenos,
1 thinly sliced
1 tbsp sour hot sauce
1 (such as tabasco)
Directions
This is a simple hot and sour soup, made with the fish
of your choice. In Thailand the vegetable is generally
phak bung (swamp cabbage), but if you don't have that
cabbage, kale, or even broccoli can be substituted
method
combine the ingredients for the chili paste to a fine
even consistency.
Wash and dice the fish.
Place the fish in a bowl, add the lime juice, fish
sauce, tamarind juice, Tabasco and chili paste, and
leave to marinade for at least an hour.
Bring two cups of water to a boil in a medium saucepan
or wok, and add the liquid from the marinading fish,
then add the vegetables and boil for about two
minutes. Adjust the flavour to taste (it should be a
little salty and a little sour, and as hot as you
desire it at this stage).
Add the tomato and bring back to the boil
Add the remaining ingredients, return to the boil, and
stir occasionally until the fish is cooked.
Servings: 10 servings
Kaeng Som Phak Bung Phrik Sod Kab Pla~ Sour F Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Soup; Thai
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into the far past, in fact as far back into history as ancient Egypt, and possibly even further than that. Having said that, mostly, these early recipes were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also tells us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few you will know for example thyme, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused a surge in publications on food, the majority of which still exist in private collections. During the following few centuries, the powerful and rich strove to serve the most exotic meals, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and publishing the recipes of their peers. The revolution that is television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Kaeng Som Phak Bung Phrik Sod Kab Pla~ Sour F recipe.
