Recipe - Gaeng Jued Pakkadd Dong (Mustard Pickles)

1 tablespoon Oil
4 Minced Cloves Garlic
4 cup Water
1 pound Pork Ribs Cut In 2" Pieces
1 pound Chinese Mustard Pickles Cut
In 2" Pieces
One fourth cup Fish Sauce (Nam Pla)
One fourth teaspoon White Pepper

Sips of soup between other dishes cleanse the palate for the interplay of
flavors that is so much a part of a Thai meal. This one is a very
refreshing soup. Chinese mustard pickles are available from Asian food
stores. ~
~ Heat a small skillet and add the oil. Stirfry the
garlic until golden brown. Reserve the garlic.

Heat the water to boiling and add the pork ribs. Cover and simmer for 15
minutes.

Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper,
stirring until warmed through.

Remove to a serving bowl and top with the fried garlic.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip