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Thread: Tom Sap Het

  1. #1
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    Tom Sap Het

    My favorite Thai soup, I think, is Tom Sap a sour/spicy/savory dish with loads of fresh herbs mushrooms tomatos and pork ribs.
    For the this meal you're gonna need a pot for boiling; I use our larger rice cooker for this, and a pan for browning the pork; electric wok and my kitchen is full. and a good supply of "ingredients"
    The amounts kinda vary with the size of your pot and appetite so I'm gonna give ya'll pictures with a commentary so you make your own porportions up as we go.
    you will need:
    Plenty of clean water for the soup base
    6 - 12 baby pork ribs trimmed and searated.
    a chunk of Kha (galangal)
    three - four stalks of lemon grass
    a few cloves a gralic (I like Gratiem Ton it just melts away to flavor in the pot)
    a handfull of Kaffir Lime leaves (Bai Magroot)
    a large handful of Thai Chillies (in order to be good, this dish must be spicey and sour)
    a bunch of fresh Horapa (Sweet basil)
    Coriander leaves ( Pak Chee, Cilantro)
    about 6 - 10 frsh plum tomatoes
    a large pile of mushrooms (straw, chantrelles, oysters or plain white; Stay way from the porcinis or Shitakes they just arent as tender for the soup)
    anyhere from 4 - 6 limes oughta do it depsnds on your tastes.
    a smidgen of that pork soup base in envelopes I use Rot Dii . The soup should be quite tasty and will need just a small amount of this to balance it.





    Above is a pic of the stuff you need to start with for the soup base.
    Left to right; Kaffir lime leaves, Pak chee Farang (have no idea what it is in english if anything but has stronger flavor identical to Corriander leaf, Kha or Galangal, Lemon grass and above a ew chillies


    Oops! forot the Garlic.



    Now we'll want to smash up all the heavy stuff and toss it in a cool pot of water.
    First start with the garlic slice it in half, peel and smack the shit out of it with the side of cleaver or heavy knife. or used a thin knife and he heel of your hand.

    Same goes for the Kha, slice it 3-4 mm thick and smack it a good one or three as well.

    lemon grass, smack it first the chop it up.


    Now for the Chillies;


    lots of cooks just bash 'em with a knife and throw 'em in almost whole. That's for the sissies that gotta take 'em out I like to chop 'em up so they cook away to nothing but F-L-A-V-O-R! proceed as your nature dictates.

    There is no such thing as food that is too spicy. this is a good start for the base, we'll be adding more towards the end.

    Now, toss it all in a pot of cool water and turn the heat up to boil


    I'm gonna let that boil for about an hour or so, gonna run out and pick up a pack of smokes while the flaovors meld when I get back we'll add the pork and a few other things...
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  2. #2
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    The Cap's going to be pissed with you Frankie...

    This is very good!

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    You put 20 pricky new chilies in there??? You da King of Pain man!"!!

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    I think it's about 40 chillies, damn his ring piece will burn tomorrow.

    Just a suggestion, not that I actually know what I am talking about when it comes to food and that, But if you use a bigger bladed knife you only need to whack the garlic once, although I have to admit I bought myself a garlic crusher from truvalue

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    Whack that garlic with the handle of the knife, it works like a charm. Then a little sap sap sap and you are ready to rock and roll.

    Oh and City Boy I sure hope those chilies dont burn a hole in the pan while your soup is simmering.

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    Quote Originally Posted by aging one
    You put 20 pricky new chilies in there??? You da King of Pain man!"!!
    Nah, that's just the begining, We'll be adding about half-again as many more towards the end to give the sissies something to pick at.
    Ok Cigarettes bought and a couple smoked, let's move on to the pork!
    You'll need some nicely trimmed ribs like these:



    Toss 'em in a hot pan with a touch of oil. and brown 'em up like this:


    When they look good enough to eat we can toss 'em n the soup:


    When ya got all that done it's time to begin workin' with the good stuff:

    No photos of the washing but we will wash all the plant-like stuff. and then chopp it all up to add just few minutes before serving.
    But that's gonna be a minnit; Think i'll go burn one, er, "smoke a cigarette" while they drip dry.
    Last edited by friscofrankie; 27-12-2005 at 04:24 PM. Reason: missing words and, ah hell you know how itis being dyslexic and all...

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    Quote Originally Posted by dirtydog
    I think it's about 40 chillies, damn his ring piece will burn tomorrow.

    Just a suggestion, not that I actually know what I am talking about when it comes to food and that, But if you use a bigger bladed knife you only need to whack the garlic once, although I have to admit I bought myself a garlic crusher from truvalue
    Gimme break guys This is my kitchen:


    When we get the house built I'll buy proper food prep gear; i prefer a good heavy, staight-bladed cleaver type knife for smashin' and choppin' Staight blade makes each whack count 100% when your choppin.
    First thing i'm gonna buy is one of them lime/lemon.orange squeezer things. We'll see why ina minnit.

  8. #8
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    Now is the time to adjust the soup for flavor. I use a bit of Rot Dii to give a light pork lfavor the ribs just ain't enough.

    If you notice the limes got tons of seeds I'm gonna have to pick 'em out and this is the reason I want a squeezer.

    After teh soup has that light pork flaovor We can dump in the veggies and het I added a few more chillies for all you guys complaining it wasn;t spicy enough:



    The pot's getting interesting now...


    now we'll let the the Tommy-toes wilt a bit and dump in this nice pile fo freshly chopped herbs:


    Finish thaqt off jsut before serving by adding the juice of 4, 5 or 6 limes. Really depends on your taste and the quality of the limes. add a drop of two of fish sauce to season.
    Sit down with a couple tall beers and few hundred grams of sticky rice...
    Comfort food for these cold Chiangmai Nights
    Enjoy!

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    Fek!!!!

    I need to eat soon!

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    Setting place for you GOW. Come 'n Get it!!!!

    Those fired things are pork stuffed Chillies, battered and fired. Kinda like Korean ko-chu-jun. I like dippin 'em in a sour-cream mayonaise and lemon sauce but they're pretty damn good all alone.

  11. #11
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    Bravo, Frankie.

    It looks damn good mate.

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    40 chiles with a side dish of "fired" stuffed chilies. Damn man!!!

    It looks good but done in stages, you done built Apollo there man, 3 stages each as powerful as the next.

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    Actually more like 60 with allthe added littel guys added in later. Was sipcy, as this soup should be, but not unbearably so. Them. er. fried guys were kinda sweet Saved a few for breakfast, with tabasco, they be delicious!!!

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    I love stuffed chillis. I sometimes have the bigger ones stuffed with cheese. Mmmm....

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    was this brew pub back in the states did 'em with habanero jack cheese wrapped in olive oily filo dough and baked 'em to a golden brown....
    never got aroudn to eatin' dinner there. Couple a plates a of them Chillies and I was good to go...

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    Fek - I'm starting to drool! I might have to munch on some cheese & tomatoes.

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    frankie... You did a good job, mate!

    I'll show this to me mum then she will do it for me!



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    Holy Moly!!! I'm gonna have Thais using my receipes for Thai food????

    Friscofrankie has arrived!

    Made my day, that did, GOW
    Thanks

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    I just nipped into an internet cafe to check my mail and have a quick squizze at the forum and had no intention of posting but I couldnt let this one get away. Frisco, that was brilliant mate. It looks fantastic. Bring it on.
    Greta pics and great ed. More More More.

    Righto that is it for me folks. I am en route. See ya at the weekend.

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    Right. The Caps offline for at least a day so everyone has to photoshop his pics in the gallery and we'll put them in a secret thread so he won't know.

    hehehe

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    Can't we just set up so he can know but not edit/post (just the one thread mind, wouldn't want to miss his wit for a minit)? just seems like more fun that way....
    First few weeks in LOS after an extended absence, ah the sights the smells. In a way, I envy the guy.

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    Quote Originally Posted by friscofrankie
    Holy Moly!!! I'm gonna have Thais using my receipes for Thai food????

    Friscofrankie has arrived!

    Made my day, that did, GOW
    Thanks

    You're welcome, frankie.

    It would be good if I could taste it also.

  23. #23
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    You come up and i'll make it for ya! Have to find a way to make the little woman comfortable with that....
    Mai phen rai
    we'll figure something out...

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    No worry, I will not go alone. If I go there, I'll take a bodyguard with me.

    That's better, eh?

    I think I'll go there again soon and I will have to meet ChaingMai noo also because I missed him the last time I went there.

  25. #25
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    Quote Originally Posted by Captain Sensible
    I just nipped into an internet cafe to check my mail and have a quick squizze at the forum and had no intention of posting but I couldnt let this one get away. Frisco, that was brilliant mate. It looks fantastic. Bring it on.
    Greta pics and great ed. More More More.

    Righto that is it for me folks. I am en route. See ya at the weekend.
    Aw, shit Cap'n, nice words indeed. And all i do is come off with a shitty plot against ya; not one word of thanks for your encouragement.
    Us U.S-icans can be right pricks sometimes eh?
    Thanks for nice words. and if these guys start a thread, don't worry; I'll Rat 'em out in a minnit.
    No worry, I will not go alone. If I go there, I'll take a bodyguard with me.

    That's better, eh?

    I think I'll go there again soon and I will have to meet ChaingMai noo also because I missed him the last time I went there.
    CMN' lurkin' haven't seen him post. Sounds liek a plan!
    Last edited by friscofrankie; 28-12-2005 at 05:02 PM.

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