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North Thai Tomato & Meat Sauce Recipe
Serves 4
Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows. Ingredients: 1/4 lb pork tenderloin, trimmed of fat and membrane and cut into chunks
2 tsp vegetable oil
1 tbsp garlic, minced (3 cloves)
1 large shallot, minced
2 serrano chilies, with seeds, chopped
1 tsp tiny dried shrimp, minced, or 1/2 tsp shrimp paste
1 tsp minced fresh lemon grass, or 1 tsp dried, soaked in warm water for 30 minutes, drained and minced
1 lb ripe plum tomatoes, chopped, or: ***
1/2 cup defatted chicken stock, or water
1 tbsp fish sauce
1 tsp sugar
Instructions: 1. Place pork in a food processor and pulse until it is ground. Alternatively, chop pork with a sharp knife.
2. Set aside.
3. In a heavy, medium-sized saucepan, heat oil over medium high heat.
4. Add garlic and stir-fry for 1 to 2 minutes, or until browned.
5. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds.
6. Add the pork and stir-fry for about 1 minute, or until browned.
7. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high.
8. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously.
9. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened.
10. Serve with sticky rice.
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