Thai people are so lucky that they can taste a great variety of foods mixed up with herbal plants that bring them to be well know all over the world like "Tom-Yam-Goong" Thai foods are also believed to be medicinal in themselves with sweet scent permeated from herbal plants after being cooked.
     We try to keep the information without any adaptation from the olden days especially when it comes to the procedure of preparation and traditional cuisine. You can be sure that you would get the right information from many experts in the field.
     With our careful effort in carrying out the whole precess including photography and art work, we are hopeful that you will find the blog satisfactory and worthwhile.
     We further believe that it should be a treasure for Thais and foreigners who are enthusiastic about the art of cuisine.
Custom Search

Tuesday, March 4, 2008

Luk Rok clear soup [Gaeng-Jued-Luk-Rok] (แกงจืดลูกรอก)


1. Young pig entrails 250 grams

2. Egg 6-7 pieces

3. Clear soup 5 cups

4. Pork chopped 1 cup

5. Cilantro root 1 1/2 teaspoons

6. Garlic 1 teaspoon

7. Pepper 1/2 teaspoon

8. Fish sauce 2 tablespoons

9. Green onion leaves, cilantro


1. Cut all fascias of entrails out.

2. Clean both inside and outside entrails until well. Drain.

3. Leakage testing by fill water into entrails. Cut out leaky part, tied firmly 1 side of entrails ending.

4. Break egg into bowl and stir well. Fill eggs liquid into open side of entrails until fully, Tied firmly (Repeat until completed).

5. Heat water over light heat (not boiling), put filled entrails. After 10-15 min, remove and let them cool,

6. Horizontailly cut into 1/2 inches oval thickness.

7. Grind finely cilantro root, garlic, pepper, and mix cut pieces of entrails until well combined.

8. Heat clear soup until boiling, put small balls of chopped pork until cooked. Season by fish sauce.

9. Put cut entrails into clear soup, heat until boiling, Remove, sprinkle with green onion and cilantro leaves.