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Boiled Stuffed Bitter Gourd Tom Ma-ra Yat Sai Recipe

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This recipe for Boiled Stuffed Bitter Gourd Tom Ma-ra Yat Sai, by , is from UNIQUE CREATIONS in THAI KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
samnieng watson
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Chinese bittermillon
200 grams white prawns / shimp can be use
200 grams pork
1 1/2 tbsp fish sauce / salt can be use
11/2 cups soup stock or water
2 teaspoon of black pepper
2 steam of celanto chopped
1 green onion chopped

Directions:
Directions:
Wash the bittermillon, cut them crosswise into 3- inch sections and remove the insides with a fork
Wash the prawn and shell them ; only the meat is used.
Chop the prawn and pork together, mix in the fish sauce, celanto, green onion, black pepper, and fill the bittermillon, sectionswith the mixture.
Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the millon is tender, Taste, and add more fish sauce if you wish.
Top with some celanto leaves for garnish...

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
If you like bittermillon, this dish will be prefect with rice or a side dish on your dinner tabel...it is also good by itself as soup.

 

 

 

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