Text 10148, 94 rader
Skriven 2014-02-21 05:28:00 av Dave Drum (73718.cooking)
Ärende: Chile 5520
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Pork w/Long Beans
 Categories: Oriental, Chilies, Pork, Beans, Seafood
      Yield: 3 Servings
 
MMMMM----------------------SEASONING PASTE---------------------------
      1    Stalk fresh lemongrass;
           - trimmed, 2 outer layers
           - discarded
      3    (2" to 3") dried hot Thai
           - chilies, including seeds
      3 tb Minced shallot
      2 tb Minced garlic
      2 tb Shrimp powder
           +=OR=+
  1 1/2 tb Dried peeled shrimp *
      1 ts Minced cilantro root or
           - stem
      1 ts Minced Kaffir lime zest or
           - regular lime zest
      1 ts Minced peeled galangal
           - (fresh or thawed frozen)
      1 ts Kosher salt
      5    Black peppercorns
      1 ts Thai shrimp paste

MMMMM------------------------BEANS & PORK-----------------------------
    1/2 lb Long beans or green beans;
           - in 1" pieces
    3/4 lb Boneless pork shoulder
      3 tb Peanut or vegetable oil
      1 tb Asian fish sauce
      1 tb Packed grated palm or light
           - brown sugar
      3 md Kaffir lime leaves; 2
           - sections each, ribs
           - discarded, leaves minced
 
  Equipment: a smooth stone mortar and pestle
  
  Accompaniment: white rice
  
  Pounding the spice paste with a mortar and pestle is hard
  work, but Prasan ("Pip") Fargrajang insists that’s what
  brings out all the nuanced flavors. Our advice: Make a few
  batches of the paste and freeze them for another time.
  
  MAKE PASTE: Mince 1 tablespoon lemongrass from root end.
  Put minced lemongrass and remaining paste ingredients in
  mortar and vigorously pound to a smooth paste using pestle
  (most chile seeds should be crushed), 6 to 8 minutes.
  
  COOK BEANS AND PORK: Cook beans in a medium saucepan of
  boiling salted water (1 teaspoon salt for 2 quarts water),
  uncovered, until crisp-tender, about 3 minutes. Drain and
  transfer to a bowl of cold water to stop cooking. Drain
  again.
  
  Pat pork dry, then cut across the grain into
  1/8-inch-thick slices (about 2 by 1 inch).
  
  Heat oil in a 12" skillet over high heat until it
  shimmers, then cook seasoning paste, stirring constantly,
  until fragrant, about 1 minute. Add pork, tossing to coat,
  then spread out in skillet and brown, turning occasionally
  (to keep paste from burning), about 2 minutes. Add fish
  sauce, palm sugar, and beans and cook, tossing, until pork
  is just cooked through and beans are hot, about 1 minute.
  Remove from heat and toss with lime leaves.
  
  COOKS’ NOTES: If using dried shrimp, grind to a powder in
  an electric coffee/spice grinder or use mortar and pestle.
  
  Seasoning paste can be made ahead and chilled, covered, up
  to 1 week or frozen 1 month.
  
  Adapted from: Prasan Fargrajang, the Thai House, Bangkok,
  Thailand
  
  Gourmet | May 2008
  
  Serves 3 or 4 (main course)
  
  MM Format by Dave Drum - 23 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... In the strict scientific sense we all feed on death - even vegetarians.
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