Re: Balance of fats, proteins, carbs NOW over the top yum

[Guest guest]

> > I even like to smother ground beef and ground lamb in coconut oil.

> > (tastes great! MORE filling!)

> >

> ,

> Voila! fatty food for days!

> B.

>

here is a recipe from Thai cooking that will really satisfy your fat

tooth. The rice cakes can be purchased ready to eat from any well

stocked Asian market.

here is the link -

http://chezpim.typepad.com/blogs/2005/02/a_thing_or_two_.html

Crispy rice cake with prawn and peanut dip

1/2 pound ground pork

1/2 pound shrimps, shelled (reserve the shells), deveined, and chopped

into small pieces

2 cups coconut milk

4 tbsp palm sugar

4 tbsp fish sauce

1/4 cup thinly sliced shallots

1 tbsp chopped garlic

1 tsp chopped cilantro roots

1 tsp whole white pepper

2 dried red chilies, soaked until soft, seeded, then chopped

1 tsp salt

1/3 cup ground peanuts

1 ten oz. package of dried rice cake (Instant Sizzling Rice)

oil for frying

a handful of cilantro leaves for garnish

a few red chilies for garnish

For the rice cake (Khao-tung)

1. Fill a frying pan with about 1 inch deep oil, let heat until hot.

Test the heat level of the oil by frying a broken bit of dried rice

cake, the oil is ready when the rice cake sizzles and puffs up

immediately on contact with the oil.

2. Fry the rice cake until golden on both sides, turning frequently to

keep them from curling up too much.

3. Drain and set aside until serviing time. This can be done up to a

day ahead, keep the fried rice cakes into an airtight container until

ready to serve.

For the Na-tung dip

1. In a hot 3qt. sauce pan, add 1 tbsp of oil and shrimp shells and

cook for a few minutes until the shells are pink, add the coconut milk

and let cook over low heat for 15 minutes. Drain the coconut milk

into a bowl and discard the shells.

2. In a mortar or food processor, pound or process garlic, cilantro

roots, white pepper and red chili together to a fine paste, set aside.

3. In the 3 qt. pan, add 2 tbsp oil and the paste and cook until

fragrant, about 30 seconds. Be careful not to burn the paste.

4. Return the coconut milk into the pan, then add the pork, fish sauce

and palm sugar, let cook for 3 minutes on low heat, stirring

frequently, then add the shrimp and let cook another 2 minutes or

until the pork and shrimp are done.

5. Add the peanuts and shallots, cook for another minute to soften the

shallots.

6. Fix the seasoning, making sure that the salt and sugar balance is

to your taste. Remember that the dip must taste strong enough to

support the rather bland rice cakes.

7. Garnish with cilantro leaves and julienned red chilies, serve with

the Khao-tung, fried rice cakes.

This is one of those dishes you dream about later, and have to prepare

to quiet the craving beast!

Y'all enjoy!

Sheila