Ingredients
2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced Chinese celery (including the leaves), or spring onion
half teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon Maggi seasoning
1 tablespoon garlic, thinly sliced
Shiitake mushrooms, sliced (optional)
1 teaspoon Thai pepper powder
fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste
You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.
Method
In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Now add the shrimp, and cook until they turn pink.
Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.
Folir Kofta - Bengali Fish Recipe - 0 views
1More
Red wine with fish? It's not a culinary crime! - tasteandshare.com - 0 views
Bengali Smoked Hilsa - Vape Ilish Recipe - 0 views
Tilapia Recipe - 21 views
1More
Ruhi Fish Head With Mung Dal(Green Gram) - 0 views
1More
Easy North Indian Fish Curry Recipe | Healthy Living India - 0 views
Grill Lemon Fish with Mix Vegetable Recipe - 0 views
1More
Fish and Seafood Recipes Worldwide: Ginger and Garlic Steamed Crabs - 0 views
1More
Seared Skipjack Tuna and Yam かつおのたたきと長芋 - 0 views
‹ Previous
21 - 40 of 52
Next ›
Showing 20▼ items per page