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Friday, July 1, 2011

Thai style minced pork wrapped in Lettuce

           This is a lovely and simple dish that I learnt 6 years.  It is so easy to prepare as an additional dish for dinner and you eat it with the Lettuce.  When I last did this for dinner quite sometime ago, I kept half of it in the fridge as I had a BEC gathering the next day. The next day I fried some Choy Sum with just garlic and I then used this meat as a garnish on top of the Choy Sum and needless to say, the ladies were stomping me for the recipe and thanked me for giving them 2 additional ideas for dinner.  Well ladies you are all welcome.  Long time ago I used to just follow a recipe per se but after 25 years, I decided that it was high time that I think of other ways to jazz my dinner table. 

          "A"

         150 gm               Dried Prawns

         "B"

         600 gm               minced Pork [For my Muslim friends, use minced Beef]

           "C"
         
           100 gm             small Onions/Shallots
               1 whole        pod of Garlic
               2                  Serai

           "D"

             15                  fresh Red Chillies, remove seeds but dont remove the *sac holding the seeds
             15                  Dried Chillies, remove some of the seeds then soak in hot water

            "E"

               1                 Tomato, dice

          Seasoning

                3 teasp       Salt
                4 Tabsp       Fish Sauce
                1/2 Tabsp    *Brown Sugar

                                      Lettuce to eat with the dish

             Method
  1. Wash & soak the Dried Prawns in hot water for 10 minutes.  Pound/blend it finely.
  2. Pound/Blend "C" till fine.
  3. Pound/Blend "D" till fine.
  4. Heat the Dried Prawns in sufficient oil [as you will then flavour the oil and will be using the flavoured oil to cook the rest of the ingredient].  As soon as you see the Dried Prawns "jumping", remove the dried prawns into a small bowl and set aside.
  5. Fry the pounded "C" till you can see oil emerging in small wells.
  6. Add in "D" and fry till fragrant & oil emerging in small wells [my Mother in law likes to say to fry the rempah till minyak pecah.   If there is not enough oil when frying Steps 5 & 6, add a little bit more].
  7. Add in "B" i.e. the minced meat & stir for 5 minutes, making sure that there is sufficient oil.
  8. Add in "E" i.e. the diced Tomato & continue to stir fry for 3 minutes +-
  9. Add in the pre fried Dried Prawns & the Seasoning & cook till meat is cooked.  Check for taste.
  10. Serve with Lettuce.
                Tips:-

                (a)  *Sac of the chilli is the membrane that holds the chilli seeds.  The chilli seeds and this sacs is what makes the Chilli hot.  So remove the chilli seeds but use retain the sac;

                (b)  Some of you may be thinking why we have to separate pounding/blending "C" & "D".  The Chef who I have learnt from told us that whenever we cook any rempah,  it is always best to separate and to pound/blend the small Onions, Shallot, Serai, Belacan, Fresh Kunyit, Lengkuas, Buah Keras, Green Chilli padi and he calls this "White Rempah" and then to pound/blend separately Fresh Chillies, Dried Chillies, Red Chilli Padi and he calls this "Red Rempah" so when we fry the Rempah to always fry the White Rempah first followed by the Red Rempah :)

                (c)  He also likes to use Brown Sugar in some of his cooking as it is less sweet.

                          Till my next post, xoxo, Ophelia

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