Hot Rice & Pork
This delicious Thai dish has a little heat. Adjust according to your own taste. Go easy at first, then add more if you want.
Cook rice according to package instructions. Set aside.
Mix in beaten eggs, tossing and stirring till eggs are cooked. Finally, stir in scallions and turn out into a large dish. Sprinkle with cilantro or parsley and serve immediately.
Tips & Glossary
Southeast Asian cuisine seeks a balance of hot, sour, sweet, and salty—all in a single dish. Adjust to suit your taste perferences.
Fish Sauce: a liquid made of fermented anchovies and bottled (like soy sauce).
Galanga: a root related to ginger though with deeper tones of citrus and pine. Tough to slice...use a sharp knife. (If galanga is not to be found, use ginger root.)
Lemon Grass: tall, stalky, critus-flavored grass. Prior to cooking, pound or crush gently to release flavor.
Rice Sticks: aka rice noodles or vermicelli; thin dried noodles from rice flour. Soak before using, about 1 hour, or less, (depending on how soft or chewy you like your noodles.)
Shrimp Paste: fermented, ground shrimp. It carries a pungent aroma but is essential in cooking.
Tamarind: tropical tree grown in Africa and Asia; its fruit pulp is used as souring agent. It’s also found in Worcestershire sauce and some ketchup.
Site by BOOM
LitLovers © 2016