| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Seafood | Chinese | Essnce12 | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Chinese sausage, diced 3/4" |
| pieces | ||
| available in Chinese | ||
| Markets no | ||
| Substitutions), Substitutions | ||
| 2 | T | Vegetable oil, plus |
| 2 | t | Vegetable oil |
| 1/4 | lb | Boneless pork chops |
| 2 thin pieces at least | ||
| 1 | t | Fish sauce |
| 1 | t | Thin soy sauce |
| 1/2 | t | Sugar |
| Freshly-ground black pepper | ||
| to taste | ||
| === FOR THE RICE === | ||
| 2 | c | Sweet or glutinous rice |
| 3 | c | Water |
| === FOR THE SHRIMP === | ||
| 1/3 | c | Dried shrimp |
| 1 | c | Cold water |
| === FOR THE GARNISH === | ||
| 1/4 | c | Chopped green onions |
| Nuoc Cham, see * Note |
INSTRUCTIONS
Note: See the "Nouc Cham" recipe which is included in this collection. Place rice in a colander and rinse under cold water. In a large pot bring water to a boil, and add the rice. Stir once and watch the pot for about 1 minute to make sure the water doesn't boil over. When the water starts bubbling, cover and remove from the heat, and drain the excess water from the pot. Return the pot to the heat, and cook for 20 minutes. Remove the pot from the heat, uncover and fluff with a fork. Keep it warm and fluff it again right before serving. In a small sauce pan, place the dried shrimp and cold water, and bring to a boil. Cover and simmer for 30 minutes. Drain and rinse under cold water. Dice the shrimp and place in a bowl and set aside. In a dry saute pan brown the chinese sausage until brown on all sides. Remove and place in the bowl with the shrimp. In the same saute pan, heat the 2 teaspoons oil and fry the pork chops until brown on both sides. Remove the pork chops and place in the bowl with the shrimp. Meanwhile, heat 2 tablespoons of oil in a large wok over a high flame. Add the scallions and quickly cook for 3 minutes or until softened. Then add the pork, shrimp, and sausage, and fry for 1 minute, stirring well, then add the fish sauce, soy sauce, sugar, and black pepper. Continue cooking for 3 minutes. Re-fluff your rice and place in a large bowl. Add the meat mixture to the rice, and, mix together. Press this mixture into a 8-inch round baking pan. It can then be turned out onto a serving platter and cut into 8 wedges. Sprinkle with chopped green onions and a drizzle of the Nouc Cham. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2202 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 9.4mg
Sodium: 37mg
Potassium: 67.4mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 6.7g
Protein: 3.3g