Appon's Thai Food Recipes

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Savoury Birds Nests ( Ruong Purg )


This is a usually a gop gam dish; snack food to eat with beer or spirits. The nest is made of taro chips, I have 2 large metal sieves that fit together. I fry grated taro between these two sieves to get the shape.

Ingredients for Ruong Purg
300 gms Taro
Oil for Deep Frying
You will need 2 metal sieves

Ingredients for the Filling
50 gms Kidney Beans
50 gms Water Chestnuts
20 gms Cashew Nuts
20 gms Champignon
4-5 Shitake Mushrooms
1 Tablespoon Oil
2 Tablespoons Light Soy Sauce
1 Tablespoon White Wine
Optional, Shrimp or Pork Meat

1. Peel and grate the taro. Heat the oil.
2. Dip the sieves into the hot oil - this will help them not to stick.
3. Place a handful of grated taro in the sieve and use a second sieve to press it into a bowl shape. Lower into the hot frying oil until cooked and golden. Remove and drain.
4. Chop the shitake mushrooms and champignon into pieces.
5. Place oil in a frying pan and fry the mushrooms, red kidney beans, cashew nuts, water chestnuts, light soy, and wine and fry for 1-2 minutes.
6. Spoon into the bird nests.

Comments (1)

Hi there,

I had tried making this dish but fail because i can't get the nest done. I find that all the grated taro tends to stick to the metal sieves even i dip them in hot oil... can i just check with you. Is it becos i grate it and leave it aside to mariate with some spiece that's why it will stick?

If the Taro is young it may need extra treatment, after you grate it, soak it in limestone water for 20 minutes, then rinse it. This will make the taro chips firmer.
Another possible cause is if the sieve is too wide meshed, the chips will push through and stick, Difficult to suggest a fix for that one, perhaps if you lightly cook the taro, remove it from the sieves will its still slightly soft, then finish cooking it out of the sieves might work.

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This page contains a single entry from the blog posted on August 21, 2006 11:39 AM.

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