Pickled cabbage soup boiled with pork ribs

Today I would like to recommend an easy Chinese soup menu.
Pickled cabbage soup boiled with pork ribs. This is not well known by Farang but it is common dish in Chinese family and Chinese restaurant. Variation due to the pickled cabbage has been done. In Thailand we add some chillies to spicy them or have the soup with chillies in vinegar.

You can buy pickled cabbage in a can from any oriental supermarket. Thai famous brand are "UFC", "Pigeon" Look carefully if you don't like chillies.

Boil water and add salted water from the pickled cabbage can which will make soup tasty!
Add chicken stock or ready made chicken cube 'Kanor'.
Chop cabbage into small pieces and add to boiled water.
Add ribs or chicken slice or pork as you like.
Clear the foamy thing that rising up to the boiled water.
Turn the heat low. Leave about 30 min until cabbage texture turn soft.

Secret for better taste: Make today, keep in the fridge and eat tomorrow (reheat again).

Thai name: Tom See Krong Moo Pak Kard Dong

Thai green curry recipe. Heaven on earth!

Thai green curry

Recently, one Thai cuisine has been awarded the best world dish. It is called Masaman. That is one of the Thai curry menu. But today I will recommend another famous and I think more famous among westerners who love to have Thai food and it has been served in all Thai restaurants. This is Thai green curry. Curry is used in many cuisines including Indian, Malaysian, and Japanese food. The flavour is different from nations to nations. Thai curry dishes is relatively hot and spicy (except Masaman, that is the reason why it is famous among non-Thai who cannot eat too hot and spicy dish). The colours in Thai curry dish are different due to the added ingredient. Green curry paste used green bird chillies and other green herbs. Red curry used red bird chillies to make it red. There are many other varieties that are famous among each regions of Thailand that I do not know them very well.

Thai green curry is among the easy to cook as I used the ready mixed curry paste. It is quite difficult to do it fresh because I cannot find all ingredients to make the paste. The problem is each brand tasted different and you might have to try several until you find the right one for you. Some brand is too salty such as Mae Ploy and some is too bland such as Lobo. The other way is you have to season them to match your taste. Some brand are adapted for westerners with less hot and spicy.

Ingredients:

You can buy all the ingredients from Chinese or Thai supermarket in your town.

Thai green curry paste.

Coconut milk (canned, boxed, or power for water dissolved)

Lime leaves

Sweet basil

Fish sauce

Sugar

White eggplants (crisp eggplants) and pea eggplants (These two eggplants are difficult to find in my city so sometimes I use large purple aubergine instead)

Bamboo shoots (optional)

Winter Melon (optional)

Chicken, beef, pork or any meat that you like (normally we use chicken and call it Gaeng Kiaw Waarn Kai) or mushroom for vegetarians

Vegetable oil

Recipes

Stirred fry curry paste with little vegetable oil until you can smell it strong. (need good ventilation as you will be suffocated by the hot smell!)

Add half of coconut milk to make it creamy.

Add melon (if you like and I like it very much), boil about 10 minutes.

Add chicken or meat or mushroom. Cook until done.

Add same amount of water and coconut milk.

Add eggplants or augergine. Leave until boiled again.

Switch off.

Season with sugar and/or fishsauce as you light.

Add kafir lime leaves and basils.

Slice red pepper to decorate.

Served with boiled rice. OH! Go to heaven!!!!!