| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Seafood |
Thai |
Thai, Condiments, Sauces |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/4 |
lb |
Pork tenderloin * |
| 2 |
ts |
Vegetable oil |
| 1 |
tb |
Minced garlic (3 cloves) |
| 1 |
lg |
Shallot, minced |
| 2 |
|
Serrano chilies, with seeds, chopped |
| 1 |
ts |
Tiny dried shrimp, minced, or 1/2 tsp. shrimp paste |
| 1 |
ts |
Minced fresh lemon grass ** |
| 1 |
lb |
Ripe plum tomatoes, chopped or: *** |
| 1/2 |
c |
Defatted chicken stock or water |
| 1 |
tb |
Fish sauce |
| 1 |
ts |
Sugar |
INSTRUCTIONS
* trimmed of fat and membrane and cut in chunks ** or
1 tsp. dried, soaked in warm water for 30 minutes,
drained and minced *** 1 28-oz. can plum
(Italian-style) tomatoes, drained and chopped
Not unlike a That version of spaghetti sauce, this is
from the regional cuisine of north Thailand. Note:
Dried shrimp and shrimp paste give off a strong aroma
during cooking, but the flavor mellows.
Place pork in a food processor and using an on/off
motion, process until it is ground. Alternatively,
chop pork with a sharp knife. Set aside.
In a heavy, medium-sized saucepan, heat oil over
medium high heat. Add garlic and stir-fry for 1 to 2
minutes, or until browned. Add shallots, chilies,
dried shrimp or shrimp paste and lemon grass and
stir-fry for 30 seconds. Add the pork and stir-fry for
about 1 minute, or until browned. Add tomatoes, stock
or water, fish sauce and sugar and increase the heat
to high. Cook, stirring frequently, for 2 minutes, or
until the mixture boils vigorously. Reduce heat to low
and simmer, uncovered, for 15 to 20 minutes, or until
slightly thickened. Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other
dishes.
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G
FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG
CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God specializes in surprise endings”