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     Title: Chin Hin, Sour Soup
Categories: Burma, Vegetables, Soups, Fish
     Yield: 4 servings

     2 ts Sesame oil or corn oil
     1    Onion; finely sliced
          - lengthways
     2 cl Garlic; crushed
     1 ts Ground turmeric
     3    Green tomatoes; chopped
     1 c  Torn spinach or other greens
     5 c  Fish stock
          Salt; to taste

 Sour greens such as tender young tamarind weaves are used to make the
 stock for this soup (or substitute green tomatoes).

 Heat oil in a saucepan and when very hot fry the onion, garlic and
 turmeric, stirring for 30 seconds. Add the tomatoes and spinach, stir
 well, then add the stock or water and bring to the boil. Simmer
 vegetables are tender. Taste and add salt as necessary. Serve with
 rice.

 Recipe by Raphael Meyer, American Asian Kashrus Services

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