Yield: 4 Servings
|4 tablespoons||Vegitable oil|
|1 large||Onion chopped|
|2||Cloves garlic; crushed|
|1||Piece ginger; 1 inch long, chopped (up to)|
|3 smalls||Red chillies; seeded and finely chopped|
|1 tablespoon||Tamarind sauce|
|1||Piece shrimp paste; 1-1/2 inch square|
|6 teaspoons||Creamed coconut|
|2||Limes; juice of|
|12 ounces||Lean pork or chicken breast; sliced|
|12 ounces||Fresh or cooked prawns; peeled|
|6 ounces||Bean sprouts|
|6 ounces||Chinnese leaves; shreaded|
|6 ounces||Frozen peas; thawed|
|9 ounces||Long grain rice; cooked to make 1 1/2 pounds|
|1 small||Bunch coriander or basil; roughly chopped (for garnish)|
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" 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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .