Difference between revisions of "Notepad/Small Bite Soup"
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| Line 11: | Line 11: | ||
Adjust portions accordingly: | Adjust portions accordingly: | ||
| − | * 1 kg protein, preferably beef tenderloin. Pork is a common substitution. | + | * 1 kg protein, preferably beef tenderloin. Pork is a common substitution. Chicken is not so common but is certainly fine. |
* 2.5l water | * 2.5l water | ||
* 1/2 tsp salt | * 1/2 tsp salt | ||
| − | * 1/2 kgs yam ( | + | * 1/2 kgs yam (can be substituted with: sweet potato) |
* 1 cup shallot | * 1 cup shallot | ||
| − | * 1/2 cup fresh sweet basil leaves | + | * 1/2 cup fresh Horapa (Thai sweet basil) leaves (can be substituted with: just the sweet basil) |
| − | * 1/2 cup fresh Krapao | + | * 1/2 cup fresh Krapao (Thai holy basil) leaves (can be substituted with: Italian basil) |
| − | * 10 bird | + | * 10 bird chilies (add/reduce to your preference, and see down below how to control the spice level so, the soup should be mildly spicy. Can be substituted with other kinds of chilies). |
* 6 tbsp fish sauce | * 6 tbsp fish sauce | ||
| − | * 1/4 cup tamarind paste (substitutions: none, sorry! It should be very easy to find bottled ones or concentrated pastes which you can dilute) | + | * 1/4 cup tamarind paste (substitutions: none, sorry! It should be very easy to find bottled ones, or concentrated pastes which you can dilute, in Asian stores) |
* 5 tbsp lime juice (substitutions: lemon juice) | * 5 tbsp lime juice (substitutions: lemon juice) | ||
| Line 28: | Line 28: | ||
* Dice the jam in slightly smaller cubes | * Dice the jam in slightly smaller cubes | ||
* Slice the shallots | * Slice the shallots | ||
| − | * Deal with bird chili: do nothing, slight crush, or slice, to control the spiciness. | + | * Deal with bird chili: either (1) do nothing, (2) slight crush, or (3) slice, to control the spiciness. |
| + | ** PROTIP: if you are serving your family/friends and is not sure if they can tolerate spice, do nothing with it. People who want a spicier soup can take their shares in smaller bowls and "crush" their own chilies to release the spiciness. | ||
== Cook == | == Cook == | ||
| Line 36: | Line 37: | ||
* Add shallots and bird chili | * Add shallots and bird chili | ||
* Add fish sauce and tamarind paste to taste | * Add fish sauce and tamarind paste to taste | ||
| − | * Add | + | * Add Horapa leaves and Krapao leaves |
* When the added leaves is cooked halfway (should take only a few minutes), turn off the heat | * When the added leaves is cooked halfway (should take only a few minutes), turn off the heat | ||
* After cooled down to some extent, add lime juice | * After cooled down to some extent, add lime juice | ||
Latest revision as of 19:04, 17 April 2026
ต้มจิ๋วเนื้อ is simply three words combined together: ต้ม means clear soup, จิ๋ว means tiny, and เนื้อ is beef. It's the best to translate this dish to 'Small Bite Soup' in English for the sake of preserving its historical significance.
The dish dates back to the era of King Rama V, originated by Princess Yaovabha who is famous for her cookbook, ตำรับสายเยาวภา.
In Royal cooking, everything needs to be bite-sized, so the people who enjoy the food eat does not show any expressions of 'gluttony', thus the 'small bites' elements.
Modernised recipe courtesy of M.L. Kwantip Devakula / Video: https://www.youtube.com/watch?v=JUCg1Zo09ik
Ingredients
Adjust portions accordingly:
- 1 kg protein, preferably beef tenderloin. Pork is a common substitution. Chicken is not so common but is certainly fine.
- 2.5l water
- 1/2 tsp salt
- 1/2 kgs yam (can be substituted with: sweet potato)
- 1 cup shallot
- 1/2 cup fresh Horapa (Thai sweet basil) leaves (can be substituted with: just the sweet basil)
- 1/2 cup fresh Krapao (Thai holy basil) leaves (can be substituted with: Italian basil)
- 10 bird chilies (add/reduce to your preference, and see down below how to control the spice level so, the soup should be mildly spicy. Can be substituted with other kinds of chilies).
- 6 tbsp fish sauce
- 1/4 cup tamarind paste (substitutions: none, sorry! It should be very easy to find bottled ones, or concentrated pastes which you can dilute, in Asian stores)
- 5 tbsp lime juice (substitutions: lemon juice)
Prep
- Dice the protein into 1x1 cubes
- Dice the jam in slightly smaller cubes
- Slice the shallots
- Deal with bird chili: either (1) do nothing, (2) slight crush, or (3) slice, to control the spiciness.
- PROTIP: if you are serving your family/friends and is not sure if they can tolerate spice, do nothing with it. People who want a spicier soup can take their shares in smaller bowls and "crush" their own chilies to release the spiciness.
Cook
- Add salt to water, boil the beef until it's tender
- Add the jam, continue boiling for half and hour
- Add shallots and bird chili
- Add fish sauce and tamarind paste to taste
- Add Horapa leaves and Krapao leaves
- When the added leaves is cooked halfway (should take only a few minutes), turn off the heat
- After cooled down to some extent, add lime juice
