10
------
1/8
1/2
------
3
1
1/2
1/4
14
------
4
1/4
1
------
2
1/8
5
1/2
|
oz
---
t
t
---
T
c
t
c
oz
---
oz
in
---
T
t
c
T
|
Pork meat (1)
-- Marinade
Turmeric
Salt
-----------
Tamarind paste (2)
Water, boiling
Shrimp Paste (3)
Water
Choy (4)
-- Aromatics
Shallots
Ginger root
Lemongrass
---------
Oil
Turmeric
Stock, light (5)
Salt
|
Prep - (25 min)
- Slice PORK thin. Cut slices into pieces roughly 1 x 3/4
inch.
- Rub all Marinade items into Pork well and evenly.
Set aside for at least 20 minutes.
- Chop TAMARIND PASTE as well as you can. Place in a heat
proof bowl and pour in Boiling Water. Let soak for at least
20 minutes. Force it through a wire strainer keeping liquid and
pulp that passes through. Be sure to scrape off the paste that
adheres to the outside of the strainer. Discard fibrous debris.
- Mix Shrimp Paste with 1/4 c Water and stir until
dissolved.
- Wash and trim CHOY of choice. Slice coarse. You should end
up with about 3 cups moderately packed.
- Slice SHALLOTS in half lengthwise, peel and slice thin
crosswise. Slice Ginger very thin crosswise, then chop fine.
Peel tough outer leaves from LEMON GRASS and cut off hard
root end. lightly crush the bottom 4 inches with your kitchen mallet,
and cut the 6 inches into two 3 inches pieces. Mix all
Aromatics items.
Run - (35 min)
- In a heavy bottomed pot, heat Oil over moderately high
heat. Toss in 1/8 t Turmeric, and a second later stir in the
Aromatics mix. Fry stirring until Shallots are translucent.
- Stir in Pork and fry stirring until all raw color is gone.
- Stir in Stock and Shrimp Paste mix. Bring to a boil
and simmer for about 10 minutes.
- Stir in Tamarind liquid and Salt. Bring back to a
boil, then stir in CHOY. Again return to a boil and simmer
until the Choy stem slices are just tender.
- Check Salt and adjust if needed. Serve hot accompanied with plenty
of steamed Jasmine rice (see Comments).
|
