| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Meat | 10 | Servings | |
INGREDIENTS
| 2 | lb | Pork steak; barbecued, grilled; fried, or braised, cut into thin strips; and then cut the strips into bites sized pieces |
| 2 | c | Diced or thinly sliced onions |
| 1 | Cucumber; thinly sliced (up to) | |
| 20 | Cloves garlic; chopped (up to) | |
| 30 | Red prik ki nu (Birdseye chilies); thinly sliced | |
| 4 | tb | Fish sauce |
| 4 | tb | Lime juice |
| 1 | tb | Khao koor (ground toasted rice) |
| Sugar to taste | ||
| 1 | tb | Pickled shallots |
| 1 | tb | Pickled garlic |
INSTRUCTIONS
Date: Tue, 20 Feb 1996 18:14:38 -0500 From: The Meades <[email protected]> Barbecue, grill, fry, or braise about two pounds of pork steak. Cut into thin strips, and then cut the strips into bites sized pieces. Place it in a salad mixing bowl, and add remaining ingredients. Place the meat, sliced onion, and a sliced cucumber on a bed of lettuce. Mix the remaining ingredients and taste for seasoning balance, place in a small bowl for use as a dipping sauce. CHILE-HEADS DIGEST V2 #246 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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