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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tom Yum Moo *   
    Categories: Oriental, Soups, Pork, Herbs, Chilies   
         Yield: 6 Servings   
       
         2 lb Pork; in convenient spoon   
              - sized pieces   
         2    Stalks lemon grass; bruised   
         2    "Kaffir" lime leaves; use   
              - lime zest if you can't get   
              - it   
         2    Coriander [cilantro] plants;   
              - chopped.   
        15    Prik ki nu(birdseye chilies)   
              - thin sliced   
         2    (to 5) dried red chilies   
              Juice of 3 or 4 limes   
         3 tb Sliced bamboo or coconut   
              - shoots   
         3 tb Fish sauce   
         2 tb Chilies in oil; nam prik pao   
              - bottled-or use recipe that   
              - follows   
       
     The fresh chilies should be bruised in a mortar and   
     pestle. The dried chilies should be heated first, then   
     crumbled into the fresh chilies. Beat the lemon grass with   
     the grinder of the mortar and pestle (it's called a 'sa'   
     in Thai, I'm never sure whether it is the mortar or the   
     pestle in English...) or the back of a cleaver.   
        
     Heat about 3 cups of water to boiling point, add all the   
     ingredients, and stir constantly until cooked (it doesn't   
     take long for mushrooms, longer for chicken or shrimp, and   
     longest for beef).   
        
     VARIATIONS: use three cups of thin coconut milk instead of   
     water, the result is tom kha, rather than tom yum.   
        
     * Tom Yum can be made with a number of ingredients. The   
     version given here is for a simple tom yum moo (pork   
     soup), but it can also be tom yum kai (chicken), tom yum   
     het (mushroom), tom yum neua (beef), or tom yum khoong   
     (shrimp), by simply substituting the pork for another   
     flavour ingredient. You can also mix and match to suit   
     yourself...   
        
     Recipe by: Muoi Khuntilanont (a professional chef)   
        
     From: Colonel Ian Khuntilanont-Philpott   
        
     RECIPE FROM: http://www.chetbacon..com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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