Recipe - Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini

3 Zucchini, Medium Size.
1 One half cup Lean Ground Pork or Chicken.
2 Eggs, lightly beaten.
2 tablespoon Fish Sauce.
Ground White Peppers.
2 tablespoon Cilantro, chopped.
6 cup Chicken or Pork Stock.

Peel zucchini and cut into approximately 11/2" lengths. Make the lengths
of zucchini into cups by scooping out the seeds in the center, but leaving
small amount to form the bottom of the cup. You may need more or less
zucchini than the amount given, depending on their size. In a bowl, mix the
ground pork or chicken with fish sauce, eggs, ground white peppers, and
cilantro. Fill the zucchini cups with the mixture, and overfill slightly
to make a small mound. Cook the filled zucchini cups by steaming for about
One half hour. Bring the chicken or pork stock to a boil, and season to taste.
Place the precooked zucchini cups into a serving tureen, pour the boiling
stock over them, and serve. Translated by Padej Gajajiva from "Rattanakosin
Dishes, 1982", Momluang Terb Xoomsai.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini