KANG NAW MAI (BAMBOO SHOOT STEW)

1 lb chicken or pork (on the bones)
1 can slender bamboo shoots
1 squash
2 cups mushrooms
1 bunch pak sagnang
1 bunch fresh tamarind leaves
½ can yanang liquid
3 tbs. soaked glutinous rice
2-3 fresh Thai chili peppers
salt, black pepper, msg, fish sauce, padek

Bring a large pot to a boil. Add ginger and meat. Season with salt, pepper and msg. Wash and cut up the squash. Once meat is cooked, add the bamboo and yanang liquid. Season with fish sauce and padek. Cook about 15 minutes.

Meanwhile, pound the soaked rice with fresh peppers in a mortar. Add water to the mortar and stir to get all of the rice out. Pour into boiling pot. Add the squash, mushrooms, pak sagnang and tamarind leaves. Cook until vegetables are tender. Adjust seasoning if need.

Substitute meat with water snails and take away the bamboo and squash and this dish becomes kang hoy.