So, I was on my way to visit William and Juliana last night, and I asked if they needed me to pick up anything on my way. Apparently there was no plan whatsoever for dinner, so I got free reign to do anything I wanted.
Thai Taste restaurant used to have a really spectacular wonton-soup-type of dish called Keow Nam. I decided I was going to try to accomplish a decent approximation of it, so I went to K&S World Market for supplies. K&S has everything under the sun in the way of international groceries, but finding it all can be a pain. Perseverance pays off, though.
Keow Nam:
- 4 cups of chicken broth
- 1 tablespoon of fish sauce
- 3 cups (approximately) of baby bok-choy stalks, roughly chopped
(save the leaves to serve under laab or something; that's another post) - 1 small bag of oriental dumplings (pork with celery, in this case)
- Freshly ground black pepper to taste
Put the chicken stock, fish sauce, and bok-choy in a pot, bring them to a boil, and let them simmer until the bok-choy is tender. Add the dumplings and black pepper and let them simmer a few more minutes to get the dumplings hot all the way through. That's all there is to it.
EDIT: Picture now added to the post.
No comments:
Post a Comment