| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Newspaper |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Ground pork; lean |
| 1/2 |
c |
Water |
| 4 |
oz |
Chicken livers |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Dry bread crumbs |
| 1/2 |
ts |
Ground serrano chile |
| 2 |
tb |
Shallots; sliced thin |
| 2 |
|
Whole green onions; cut in 1/2" pieces |
| 1 |
c |
Cilantro; chopped |
| 2 |
tb |
Fish sauce; Thai |
| 1/2 |
c |
Mint leaves; whole |
|
|
Whole lettuce leaves |
INSTRUCTIONS
Boil water in wok & stir fry ground pork until done. Remove pork from water
with a slotted spoon. Boil chicken livers in water in wok until done, then
slice into thin slices. Toss pork, livers, bread crumbs, ground chile,
shallots, green onion & cilantro in a bowl. Season with fish sauce & lime
juice. Serve over lettuce leaves & garnish with mint leaves.
Nut. Analysis per serving:
310 calories, 19 grams fat, 5 grams carbohydrates, 28 grams protein, 215
milligrams cholesterol, 380 milligrams sodium, 55 percent of calories from
fat.
Recipe by: The Thai House in Bangkok Thailand
Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 11, 1998
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