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Khao Tom Moo (pork meatballs in broth with rice)
Khao Tom Moo (pork meatballs in broth with rice)

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Your mood can truly be helped by green tea. You were just anticipating to read that here, weren’t you? Green tea is found to be packed full of an amino acid known as L-theanine. Studies have discovered that this amino acid basically stimulates brain waves. This helps raise your mental sharpness while having a relaxing effect on the rest of your body. You were already aware that green tea could help you be healthier. And now you know it can help improve your mood also!

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try these suggestions instead!

We hope you got benefit from reading it, now let’s go back to khao tom moo (pork meatballs in broth with rice) recipe. You can cook khao tom moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Khao Tom Moo (pork meatballs in broth with rice):
  1. You need 30 g fresh root ginger
  2. Prepare 2 stalks lemongrass
  3. Use 2 cloves garlic
  4. Provide 500 g lean pork mince (5% fat)
  5. Get 2 tbsp cornflour
  6. Take 1 tbsp soy sauce
  7. Take 2 tbsp toasted sesame oil
  8. Prepare 2 chicken stock cubes
  9. Prepare 300 g fragrant rice (basmati or jasmine)
  10. You need 20 g fresh coriander
  11. Take 2 spring onions
  12. You need 4 tbsp shaoxing wine (can use dry sherry or mirin)
  13. Prepare 2 tbsp fish sauce
  14. Take 1 tsp sugar (can use any sugar, I use demerara)
Steps to make Khao Tom Moo (pork meatballs in broth with rice):
  1. Peel and grate, finely chop or crush the ginger and garlic and prepare the lemongrass by bashing it a few times then cutting the stems vertically and scooping out the middles. The middle of the lemongrass needs to be crushed or chopped, keep the outer layers to one side for later.
  2. In a medium sized mixing bowl, mix up the pork mince with the garlic, ginger, lemongrass, cornflour, soy sauce and sesame oil. Use your hands and bash it about a bit until it's sticky and holds together well.
  3. Form the pork mixture in to approximately 20 meatballs and lay out on a tray in the fridge for 10 minutes.
  4. While the meatballs are cooling, dissolve the stock cubes in 2 litres of boiling water, add the rice and the outer parts of the lemongrass. Reduce the heat and cook uncovered for around 10 minutes until the rice is tender.
  5. Once the rice is tender, add the wine, fish sauce and sugar and 400ml more boiling water then get the meatballs from the fridge and plop them in carefully. Cover the pan and cook for another 8 minutes.
  6. Finely chop up the coriander and spring onions and keep to one side for the garnish at the end.
  7. When the meatballs are cooked through, fish out the lemongrass and divide everything else between bowls and add the garnish. Enjoy!

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