| 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
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