Chinese Mustard Pickle Soup - Gaeng Jued Pakk Recipe


Ingredients

1 tbsp oil
4 minced cloves garlic
4 cup water
1 lb pork ribs cut in 2 pieces
1 lb chinese mustard pickles cut in 2 pi, eces
1/4 cup fish sauce (nam pla)
1/4 tsp white pepper


Directions

Sips of soup between other dishes cleanse the palate for the
interplay of flavors that is so much a part of a Thai meal. This one
is a very refreshing soup. Chinese mustard pickles are available from
Asian food stores.


Servings: 4 servings

 

 

Chinese Mustard Pickle Soup - Gaeng Jued Pakk Recipe brought to you by Recipe Ideas


Categories: Asian; Chinese; Pickle; Soup


The History of Recipes

It is possible to read the history of meal recipes way back into the distant past, in fact as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these old records were just very basic pictorial instructions for meal preparation.

Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. He recounts how the roman meals were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius also describes how the Roman chefs used many aromatic flavours, including some familiar names such as bay, rue and dill.

Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. These new culinary innovations led to an explosion in books on cookery, the majority of which are now in academic collections.

By the time we get to the 20th century, recipe books were greatly in demand due to higher levels of literacy, people having increased free time and being a little richer.

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We hope you enjoy this Chinese Mustard Pickle Soup Gaeng Jued Pakk recipe.

 


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