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PREPARATION:
1. Stir fry the celery, onion, and radish using the butter. When the vegetables are done, dip them out of the wok and set them aside.
2. Stir the flour into the butter remaining in the wok and continue cooking until fragrant.
3. Pour the stock into a pot, put in the vegetables, the contents of the wok, and the boiled pearl barley, place the pot on low heat, and simmer until the vegetables are tender, seasoning with salt and pepper.
4. Transfer to a bowl, garnish with the parsley, and serve with crackers.
Thai Food Source:
Nutritious Thai Dishes
You can order this book now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Pearl Barley Soup Recipe
(Sup Luk Deuei)
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INGREDIENTS:
1/2 cup |
boiled pearl barley |
2 tbsp |
coarsely chopped Chinese soup celery |
3 tbsp |
coarsely chopped onion |
3 tbsp |
coarsely chopped Chinese radish |
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2 tbsp |
wheat flour |
1/2 tsp |
ground pepper |
1 tsp |
salt |
3.5 cups |
beef stock |
2 tbsp |
butter a few sprigs of parsley |
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