Dissolve the tamarind pulp in 250ml of warm water. Work the pulp until dissolved and then strain the liqid through a fine sieve, discarding the pulp.
Combine the fish stock, tamarind liquid, fish sauce, pineapple and sugar in a large claypot and bring to the boil.
Add the silver perch pieces to the pot and return to the boil.
Then add the tomato, elephant ear stem, okra and bean sprouts to the pot and return to the boil again.
Garnish with rice paddy herb, fried red Asian shallots, fried garlic and chilli.
Serve with jasmine rice or vermicelli.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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