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Chinese Vegetable Stew (Tom Jab Chai Pak Kad Kao)

        By: Chef Nok  

Chinese Vegetable Stew Tom Jab Chai Pak Kad Kao ต้มจับฉ่ายผักกาดขาว

Recipe Detail :

Chinese Vegetable Stew (Tom Jab Chai Pak Kad Kao) - Chinese cabbage or ‘Paae Chai’ is one of Chinese vegetable that perfect for bring to serve hot soup in the winter. Easily serve this menu for entire family and save your food cost as well.

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Chinese Vegetable Stew (Tom Jab Chai Pak Kad Kao) - Chinese cabbage or ‘Paae Chai’ is one of Chinese vegetable that perfect for bring to serve hot soup in the winter. Easily serve this menu for entire family and save your food cost as well.
Serve: 4-5 person
Cooking time: 1 hour

1. 1/2 kg. Pork bone
2. 5 Mushrooms
3. 2 Tbsp. Pork oil
4. 1 Tbsp. Thai garlic
5. 3 Coriander root
6. 1/2 Tbsp. Grounded pepper
7. 2 Tsp. Salt
8. 2 Tbsp. Soy sauce
9. 3 Tbsp. Seasoning sauce
10. 4 Tbsp. Oyster sauce
11. 2 Tsp. Black soy sauce
12. 2 Tbsp. Palm sugar
13. 1 Tbsp. Sugar
14. 1/2 Sliced Radish
15. 2.5 Liter water
16. 3 Tbsp. Chinese cabbage

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1. Boil water with pork bone and radish until boiling. Then remove bubble.
2. Pound garlic, coriander root, pepper in a mortar until finely.
3. Add oil in the pan over medium heat.  Then fry pounded ingredient and mushroom over high heat.
4. Fry Chinese cabbage. Season with sugar, salt, seasoning sauce, oyster sauce.
5. Add fried ingredient in pork bone soup.
6. Continue boiling for about 1 hour until vegetable soft. Ready to serve.

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    Chinese Vegetable Stew (Tom Jab Chai Pak Kad Kao)




    Chinese Vegetable Stew (Tom Jab Chai Pak Kad Kao) - Chinese cabbage or ‘Paae Chai’ is one of Chinese vegetable that perfect for bring to serve hot soup in the winter. Easily serve this menu for entire family and save your food cost as well.

    Ingredient of Chinese Vegetable Stew (Tom Jab Chai Pak Kad Kao)

    1. 1/2 kg. Pork bone
    2. 5 Mushrooms
    3. 2 Tbsp. Pork oil
    4. 1 Tbsp. Thai garlic
    5. 3 Coriander root
    6. 1/2 Tbsp. Grounded pepper
    7. 2 Tsp. Salt
    8. 2 Tbsp. Soy sauce
    9. 3 Tbsp. Seasoning sauce
    10. 4 Tbsp. Oyster sauce
    11. 2 Tsp. Black soy sauce
    12. 2 Tbsp. Palm sugar
    13. 1 Tbsp. Sugar
    14. 1/2 Sliced Radish
    15. 2.5 Liter water
    16. 3 Tbsp. Chinese cabbage

    How to Cook Chinese Vegetable Stew (Tom Jab Chai Pak Kad Kao)

    1. Boil water with pork bone and radish until boiling. Then remove bubble.
    2. Pound garlic, coriander root, pepper in a mortar until finely.
    3. Add oil in the pan over medium heat. Then fry pounded ingredient and mushroom over high heat.
    4. Fry Chinese cabbage. Season with sugar, salt, seasoning sauce, oyster sauce.
    5. Add fried ingredient in pork bone soup.
    6. Continue boiling for about 1 hour until vegetable soft. Ready to serve.
     
    Author
     PhotoExecutive Editor
    Post Date     02/06/2014 เวลา 14:54:08 ( 2992 Day ago.)
    Edit Date      02/06/2014 เวลา 14:55:29 ( 2992 Day ago.)

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