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CATEGORY CUISINE TAG YIELD
Meats, Seafood, Grains Thai Taste1 4 Servings

INGREDIENTS

1 oz Dried snow fungus
1 lb Ground pork
2/3 c Lime juice
6 T Fish sauce
1 T Sugar
6 T Julienned fresh ginger
3 t Ground dried thai chilis
12 T Sliced scallions
2/3 c Coarsely-chopped roasted
peanuts unsalted
4 T Chopped mint
4 T Lemongrass, tender inner
leaves minced
2 t Finely-minced fresh hot
chili to 6 tspns
2 Green leaf lettuce heads
leaves separated
Rinsed and dried
4 t Toasted Rice Powder, see *
Note

INSTRUCTIONS

Note: See the "Toasted Rice Powder" recipe which is included in this
collection.  Soak the mushrooms in hot water until softened, about 15
minutes, then  slice them in 1-inch pieces. Boil the pork in a sieve
set into a pot  of water for about 1 minute, or until cooked. Remove
and drain. In a  mixing bowl combine the lime juice, fish sauce and
sugar. Add pork  and mix. Add the ginger and ground chili. Add 6
tablespoons of  scallions, the nuts, mint, lemongrass, mushrooms, fresh
chilis, and  mix. Put 3 leaves of lettuce on each serving plate. Divide
and mound  the pork mixture on top of the lettuce. Sprinkle 1 teaspoon
Toasted  Rice Powder on each portion, then divide the remaining
scallions  between 4 plates. Spoon the liquid left in the bottom of the
pork  mixture bowl equally over each portion, and serve. You can roll
the  mixture up in the lettuce and eat it out of hand. This recipe
yields  4 appetizer portions.  Recipe Source: TASTE with David
Rosengarten From the TV FOOD NETWORK -  (Show # TS-1G11 broadcast
01-13-1998) Downloaded from their Web-Site -  http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  03-28-1998  Suggested
Wine: Suggested drink:  Mekong Whisky  Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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