<Ingredients>
2 medium tomatoes
4 green onions (green sections)
150 cc chicken stock
2 tsp nam pla fish sauce
1 tsp oil (not in photo)
<Directions>
1.
Prep-boil or pour boiling water over atsuage.
Cut into small pieces.
2.
Dice tomatoes, and cut green onions into 3cm.
3.
In a frying pan, heat oil, and saute atsuage and tomatoes on medium heat.
When tomatoes start to crumble, add chicken stock and 2/3 of the specified amount of nam pla, and simmer until tomatoes become like a sauce, about 20 minutes.
4.
Taste, and add nam pla as necessary.
Add green onions, and mix.
Ready to serve.
<Notes>
- I use chicken stock I make myself, and it is free of salt. If you use store-bought chicken stock, you might want to reduce the amount of nam pla by half or so.
- Do not keep cooking after adding green onions. Cooking longer would damage green onions’ softly pungent aroma and taste, which are the highlights of this dish.
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