| 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 <kmeade@ids2.idsonline.com>
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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