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Ингредиенты
- 9 x Dry red chili peppers, minced & soaked in boiling water
- 7 x Cloves garlic
- 5 x Cloves shallots
- 1 tsp Peppercorns, black or possibly white
- 1 Tbsp. Cilantro root, minced
- 5 Tbsp. Lemon grass, sliced
- 2 Tbsp. Galangal, sliced
- 1 tsp Lime zest
- 1 tsp Shrimp paste
- 2 c. Grilled beef, sliced
- 5 Tbsp. Fish sauce, Thai
- 1 tsp Palm sugar
- 2 c. Baby eggplant, minced
- 1 c. Balsam leaves
- 1/2 c. Serrano peppers, shredded
- 1/2 c. Kaffir lime leaves, shredded
- 5 c. Water
Инструкции
- Drain chilis & reserve water to go as part of the 5 c. water called for later. In a mortar & pestle or possibly food processor grind together the first 8 ingredients into a paste. Add in shrimp paste & mix well. Put the reserved water and sufficient more to make 1 c. in a wok & bring to a boil while bringing 4 more c. of water to a boil in a pot. Add in paste mix to wok & boil till fragrant. Add in grilled beef to wok, stir untilo blended. Season with fish sauce & palm sugar, then pour mixtureinto the pot of boiling water. Add in eggplant, balsam leaves, chile & lime leaf shredds & mix well.
- Transfer to serving platter & garnish with more chili shreds & whole balsam leaves. Serve with steamed rice.
- fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 616g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 165 | 45% |
| Total Fat 18.36g | 23% |
| Saturated Fat 7.26g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1834mg | 76% |
| Potassium 862mg | 25% |
| Total Carbs 24.9g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 16.65g | 11% |
| Protein 23.26g | 37% |
