Rattan Shoot Soup
Ingredients
Rattan
shoots 5 shoots
Yanang
Leave 50 leaves
Red and
green chilly 10
Fermented
fish sauce 5 table spoons
Fish sauce 1 table spoon
Spare ripe 500 grams
Spring
onion 3
bulbs
Mushroom 100 g
Phak Wan (Sauropus androgynous) 100 g
Soaked sticky rice 50 g
Sweet basil 20 g
Direction
1. peel rattan shoots then cut them about 2-3 inch
long, then soak the rattan in water which has a little salt
2. Clean Yanang leaves, then
squeeze them with 1 cup of water to get juice out of it, then strain well use
only the green juice and trash the fiber.
3. Chop the spare ribs in bite
size, put it aside.
4. Pound the chilly and soaked
sticky rice together in a mortar until they are blended well
5. Turn on the stove, pour the
juice from Yanang leaves into a pot put the mixture of chilly and soaked sticky
rice (paste) in the pot and stir well until the mixture dissolved
6. When the soup is boiled add
rattan, Phak Wan, fermented fish sauce, fish sauce, spare ribs, mushroom, and
chopped young pumpkin (or zucchini or smooth loofah, depend on what is
available and personal preference), after that cover the pot.
7. After the meat and vegetable
are cooked, add sweet basil, turn off the stove. Serve the soup with
steamed sticky rice.
Benefit
Rattans
help to relief diarrhea.
Yanang leave is very helpful for people who want to loose weight, has high
blood pressure, diabetes, and it also help to prevent cancer as well.
Video for cooking demonstration
Please download e-book fore this recipe here
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