GAENG JUED PAKKADD DONG (MUSTARD PICKLES)

      Title: GAENG JUED PAKKADD DONG (MUSTARD PICKLES)
  Categories: Thailand, Ham/pork, Soups/stews, China, Thai
       Yield: 4 Servings
  
       1 tb Oil
       4    Minced Cloves Garlic
       4 c  Water
       1 lb Pork Ribs Cut In 2" Pieces
       1 lb Chinese Mustard Pickles Cut
            -In 2" Pieces
     1/4 c  Fish Sauce (Nam Pla)
     1/4 ts White Pepper
  
   Sips of soup between other dishes cleanse the palate for the
   interplay of flavors that is so much a part of a Thai meal. This one
   is a very refreshing soup. Chinese mustard pickles are available from
   Asian food stores.
   ~------------------------------------------------------
   ~----------------- Heat a small skillet and add the oil. Stir-fry the
   garlic until golden brown.  Reserve the garlic.
   
   Heat the water to boiling and add the pork ribs. Cover and simmer for
   15 minutes.
   
   Mix in the Chinese mustard pickle pieces, the fish sauce and the
   pepper, stirring until warmed through.
   
   Remove to a serving bowl and top with the fried garlic.
   
   From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger
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