Gang Head
mushroom soup (2 pp)

150 gr various mushrooms
400 ml water
3 cm laos
1 lemongrass
2 kaffir lime leaves
3 lomboks (large chilies)
2 rawits (small chilies)
1 tbsp ketan rice (sticky rice)
1/2 tsp asem / tamarinde
2 tbsp water
1/2 tsp salt
3 tbsp nam pla (fish sauce)
80 gr bamboo shoots
hot water

Soak the rice in hot water for 2 hours then pound the rice fine. Mix the asem with the 2 tbps water. Cut the bamboo shoots into thin strips. Cut the lemongrass and the laos fine and crush them. Pound the lomboks and the rawits but let them whole. Heat in a pan the water and add the lomboks, the rawits, the laos and the lemongrass. Add the rice, the mushrooms, the bamboo, the lime leaves, the nam pla, the asem and the salt and let it simmer slowly for 8 minutes before serving.

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