Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 oz Dried snow fungus
- 6 tb Julienned fresh ginger
- 3 ts Ground dried thai chilis
- 12 tb Sliced scallions
- 2/3 c Coarsely-chopped roasted
- 4 tb Chopped mint
- 4 tb Lemongrass; tender inner
- 2 ts Finely-minced fresh hot
- 2 Green leaf lettuce heads;
- Rinsed and dried
- 4 ts Toasted Rice Powder; see *
- 2/3 c Lime juice
- 6 tb Fish sauce
- 1 tb Sugar
- 1 lb Ground pork
Preparation
* Note: See the "Toasted Rice Powder" recipe which is included in this collection. Soak the mushrooms in hot water until softened, about 15 minutes, then slice them in 1-inch pieces. Boil the pork in a sieve set into a pot of water for about 1 minute, or until cooked. Remove and drain. In a mixing bowl combine the lime juice, fish sauce and sugar. Add pork and mix. Add the ginger and ground chili. Add 6 tablespoons of scallions, the nuts, mint, lemongrass, mushrooms, fresh chilis, and mix. Put 3 leaves of lettuce on each serving plate. Divide and mound the pork mixture on top of the lettuce. Sprinkle 1 teaspoon Toasted Rice Powder on each portion, then divide the remaining scallions between 4 plates. Spoon the liquid left in the bottom of the pork mixture bowl equally over each portion, and serve. You can roll the mixture up in the lettuce and eat it out of hand. This recipe yields 4 appetizer portions. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G11 broadcast 01-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-28-1998 Suggested Wine: Suggested drink: Mekong Whisky Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
