Thursday, January 18, 2007

Gaeng Som Pla Chon

Gaeng Som Paste
Sneak - head fish (cut into pieces) 300 g.
Watercress 100 g.
Tamarind juice 2 tablespoons
Fish sauce / Soy sauce 3 teaspoons
Plam sugar 1 tablespoon
Stock soup 1 cup
Gaeng Som curry paste 3 tablespoons

1. Put stock soup and curry paste in pan and heat until boiled.
2. Add sneak - head fish, season with fish sauce / soy sauce, tamarind jiuce and palm sugar, adjust the seasoning to your taste.
3. Put watercress in bowl, pour the soup and serve while hot.