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Mezali Leaf Soup (Cassis Siamea)
Mi Mi Khaing
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4 cups tender mezali leaf sprigs
1 medium catfish, grilled
1 teaspoon shrimp paste
Large pinch turmeric
1 tablespoon raw rice
1 tablespoon oil
5 cups water
1 medium eggplant
1 teaspoon salt
Prepare mezali leaves the day before the soup by: boiling leaves in two waters, first for one-half hour, second boiling in fresh water for a few minutes.
Drain and keep in cold water. Prepare fish also ahead of time (see About Clear Soup with Stock of Fish Dish Id. 42 method number 1 to 5).
On day of cooking, flake fish, rub flesh with shrimp paste and turmeric.
Wash rice and pound it, still wet, till powdered.
Heat oil and fry the fish in it, just a few minutes on each side. Mix rice powder with a little water, and add to pot. Add 5 cups more water and bring to a fast boil.
Squeeze water from leaves and put in boiling water.
Peel eggplant and cut in thin slices. Add to pot when it boils again. When eggplant is tender, correct for salt and serve.

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