Kang Cheud Tang-Ran Sodsai
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
zucchini
|
|
| 1 ½ | cups |
ground pork
|
*
|
| 2 | large |
eggs
lightly beaten. |
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
zucchini
|
|
| 355 | ml |
ground pork
|
*
|
| 2 | large |
eggs
lightly beaten. |
|
| 3E+1 | ml |
fish sauce
|
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Peel zucchini and cut into approximately 1½ inch 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 ½ 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.
