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Suggest a better descriptionRoast the rice in a dry frying pan over a medium flame until it is a pale gold color. Transfer it to a mortar and pound it to the consistency of corn meal. Roast the dry chilies in the same way and pound them in the mortar. Bring the water to a boil and add the lemon grass and the beef, stirring until the meat changes color. Drain the meat and place in a serving dish with the rice, dried chilies, onions, fresh chilies, green pepper, and the mint leaves (reserving some of the mint for garnish). Sprinkle lemon juice all over and mix to blend well. Finally add salt or nam pla to taste and garnish with the remaining mint leaves. Serve with plain boiled rice. From: PEARL S. BUCKS ORIENTAL COOKBOOK, SBN671-21366-0 Simon and Schuster, New York. 1972 Posted by: Karin Brewer, Cooking Echo, 7/92
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 6 | ||
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Calories: 208 | ||
Calories from Fat: 103 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 50.8mg | 16 % | |
Sodium 57.6mg | 2 % | |
Potassium 495.4mg | 13 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.4g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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