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Kohlrabi, Pork and Cincalok
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INGREDIENTS
1 Purple kohlrabi skinned and cubed 2 cm Ginger sliced 1 Lemon grass stalk sliced finely 3 cloves Garlic sliced 1/5 Prawn stock cube 1 tbsp Fish sauce 150g Pork meat sliced 20g Pork fat diced finely 2 tbsp Cincalok 1 tsp Sugar 1/4 cup Water 1/2 tsp Tamarind paste 3 tbsp Cooking oil
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You can use either normal kohlrabi or purple kohlrabi for this dish. Remove the leaves, peel the skin off and then cut it into bite sized cubes.
Slice the pork meat
Add fish sauce to the pork, mix it in well and allow it to sit until it is required.
Put a wok on medium-high heat and add about 3 tables spoons of cooking oil
Add the diced pork fat and fry until it turns golden brown
Add the ginger
Add the lemon grass
Add the garlic and fry until fragrant
Add the stock cube and mix so that it breaks up
Add the pork meat
Add the cincalok (some people might not like the smell of this but it really is essential in this dish.)
Add sugar and stir through
Add the kohlrabi
Add the water
Cover and cook for 3-5 minutes. The kohlrabi should be cooked but not soft.
Add the tamarind paste and stir through well
Serve on boiled rice with your choice of other vegetable or meat dishes.
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All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.
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