Cooking Recipe Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini
Recipe Ingredients
Directions
Peel zucchini and cut into approximately 1-1/2"
lengths. Make the lengths of zucchini into cups by
scooping out the seeds in the center, but leaving
small amount to form the bottom of the cup. You may
need more or less zucchini than the amount given,
depending on their size. In a bowl, mix the ground
pork or chicken with fish sauce, eggs, ground white
peppers, and cilantro. Fill the zucchini cups with
the mixture, and overfill slightly to make a small
mound. Cook the filled zucchini cups by steaming for
about 1/2 hour. Bring the chicken or pork stock to a
boil, and season to taste. Place the precooked
zucchini cups into a serving tureen, pour the boiling
stock over them, and serve.
Translated by Padej Gajajiva from "Rattanakosin
Dishes, 1982", Momluang Terb Xoomsai.