March 22, 2024
Ingredient :
Pale green sweet chilies (Mak Pet Nyai)10-12, minced pork 200 g, glass noodles (bean threads) , soaked in cold water for 10 minutes; thin soy sauce (3 T), chicken stock powder (1 t), ground black pepper (1/2-1t), salt (1/2t), eggs (2), spring onion (1/2 C).
Serves four with one other dish; serves twelve as part of a feast. Halve quantities if serving four to six people with a variety of dishes.
Method:
1.Wash the peppers and soak them in water for few minutes.
2.Slit the peppers along one side and seed. Wear gloves if the peppers are hot
3.Drain the glass noodle and cut into 5 cm (2 in) lengths
4.In a blow, put the minced pork, cut noodles, soy sauce, stock powder, paper, salt and eggs.
Mix together well. Add the chopped spring onions; mix uniformly. The mixture will be quite sloppy. Let the mixture rest for a few minutes to firm.
5.Stuff each pepper with some of the mixture. Wipe the peppers clean. Use scissors to snip off unruly noodle threads for a neatly stuffed look
6.Place the stuffed peppers in a steamer (lined with banana leaves if possible). Steam, covered, over a pot one-third full of boiling water until ready (about 25-30 minutes).
Make sure the water does not boil dry and that the steamer does not touch the water
7.Remove stuffed peppers from the steamer; cut into 2 cm (1 in) slice. Arrange on serving platter
Most of information come from Food from Northern Laos (The Boat Landing Cook Book)
