*  Exported from  MasterCook  *
 
            KANG CHEUD TANG-RAN SODSAI - STUFFED ZUCCHINI SOUP.
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pork                             Poultry
                 Soups                            Oriental
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Zucchini, Medium Size.
    1 1/2   c            Lean Ground Pork or Chicken.
    2                    Eggs, lightly beaten.
    2       T            Fish Sauce.
                         Ground White Peppers.
    2       T            Cilantro, chopped.
    6       c            Chicken or Pork Stock.
 
   Peel zucchini and cut into approximately 1-1/2″ 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 1/2 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.
  
 
 
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