Archive for category: pork

Paste for 4 servings

2 stalks lemongrass, thinly sliced

5 garlic cloves, coarsely chopped

1 tablespoon peeled, coarsely chopped galangal

1 large shallot, coarsely chopped

1 tablespoon chopped fresh cilantro

1/4 teaspoon turmeric

4 fresh Kaffir lime leaves, deveined and shredded

2/3 cup water

Other ingredients

2 1/2 pounds spareribs or baby back ribs, cut into 1 1/2-inch pieces across the bone and cut between the bones.

1 tablespoon fermented fish

5 cup water

3 tablespoons fish sauce

1 1/2 tablespoons salt

1 tablespoon sugar

1 cup tamarind juice

1 – 1 1/2 pounds Chinese watercress or regular watercress, cut into 2- inch pieces

Julienned red bell pepper, for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.

Transfer the paste to a large pot, stir in the ribs and fermented fish (if using) and cook over medium-high heat, for 5 to 6 minutes, stirring well.  Add the water ,  fish sauce, salt, and sugar, and bring to a boil over high heat.  When the soup has reached a boil, skim, reduce the heat and simmer for about 75 minutes or until the ribs are tender.  the pot should be partially covered.

Stir in the tamarind juice and watercress, remove from the heat and serve in bowls, garnished with slices of red pepper.

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