||Jason Shak (06/05/95)
Ahh, I am glad that I can answer a request so soon. I recieved
some Chili recipes from here and the first that I tried was great.
This recipe was taken out of a cook book called "Taste of the East"
Pinch of salt
4 Tbsp vegitable Oil
6 Shallots or 1 large onion chopped
2 cloves of garlic crushed
1 piece of ginger 1 inch long, chopped
2-3 small red chillies, seeded and finely chopped
1 Tbsp Tamarind sauce
1 1/2 inch square piece of shrimp paste
1/2 tsp Turmeric
6 tsp creamed coconut
juice of two limes
2 tsp of sugar
1/2 tsp of salt
12 oz of lean pork or chicken breast, sliced
12 oz fresh or cooked prawns, peeled
6 oz of bean sprouts
6 oz of chinnese leaves, shreaded
6 oz of frozen peas, thawed
9 oz of long grain rice, cooked to make 1 1/2 pounds
1 small bunch of coriander or basil roughly chopped for garnish
1) In a bowl beat the eggs with a pinch of salt. Heat a non-stick pan
over a moderate heat. Pout in the eggs and move the pan around until
they begin to set. When set roll up, slice thinly and set aside.
2) Heat 1 Tbsp of the oil in a wok adn fry the shallots or onion until
evenly brown. remove from pan, set aside and keep warm.
3) Heat the remaining oil in the wok, add the garlic, ginger and chillies
and soften without coloring.Stir in the tamarind and shrimp paste ,
turmeric, coconut, lime, sugar and salt. Combine briefly over a moderate
heat. Add the pork or chicken and prawns and fry for 3-4 min.
4) Toss the bean sproits, Chinese leaves and peas in the spices and cook
briefly. Add the rice and stir-fry for 6-8 min, stirring to prevent it
from burning. Turn out into a large serving plate. Decorate with the eggs,
fried shallots or onions, and the chopped corriander or basil.
I hope that you enjoy this recipe.
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