| 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) |
| 2 |
tb |
Vegetable oil; plus |
| 2 |
ts |
Vegetable oil |
| 1/4 |
lb |
Boneless pork chops |
|
|
(2 thin pieces; at least) |
| 1 |
ts |
Fish sauce |
| 1 |
ts |
Thin soy sauce |
| 1/2 |
ts |
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
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