| food | Food type | Main Ingredients | Take time | Serve |
| Thai |
Soup / Curry / Clear Soup
|
pig | 90 minutes | 10 places |
ingredient
- 10 liters of water (broth)
- 3 kilograms of pork ribs (soup stock)
- 50 grams of white peppercorns (crushed) (for soup)
- 100 grams garlic (peeled) (broth)
- 100 grams of coriander root (broth)
- 120 grams pork seasoning powder (soup)
- 1 piece of thin white cloth (soup)
- 60 grams of Ajinomoto Plus brand MSG (Leng seasoning)
- 200 grams of garden chili (coarsely ground) (seasoning sauce)
- 520 grams of lime juice (seasoning)
- 240 grams fish sauce (fish sauce)
- 80 grams of light soy sauce (seasoning sauce)
- 250 grams of coriander (chopped) (seasoning sauce)
- 250 grams of coriander (seasoning sauce)
- 3 pieces of stewed pork ribs (for 1 serving)
- 400 ml broth (for 1 serving)
- 160 grams of galangal seasoning sauce (for 1 serving)
Preparation
Making Soup
Making the Leng Sauce
- Bring water to a boil, add pork ribs and cook for 10 minutes without covering with a lid. When done, remove pork ribs and set aside.
- Put a pot of water on the boiling pot, boil the pork ribs again, pound the three spices (white peppercorns, garlic, coriander root), wrap them in a thin cloth, and boil them in the pork ribs pot to remove the fishy smell.
- Add flavor to the soup by adding pork seasoning powder, skim off the fat foam, and continue to boil for about 1 hour, then turn off the heat.
Making the Leng Sauce
- Mix chili (coarsely ground), lime juice, fish sauce, soy sauce and Ajinomoto Plus MSG. Mix ingredients together.
- Add chopped parsley and coriander.
- Served with 3 pieces of spicy pork ribs, mix with soup and pork rib seasoning, pour over pork ribs, ready to eat.
