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Ingredientes
- 3 c. rice, long-grain, Thai, sticky
- Â Â Northern Thai Sauce
- 1 tsp shrimp, dry
- 1 x shallot, small, chopped
- 2 x chili, Thai, bird, sliced
- 2 tsp lemon, rind, finely, grated
- 1 Tbsp. oil, vegetable
- 1 x garlic, clove, large, minced
- 8 ounce beef, lean, grnd
- 8 ounce pork, lean, grnd
- 1Â 1/2 c. tomato, canned, liquid removed
- 1 Tbsp. sauce, fish
- 2 tsp sugar
- 2 tsp lime, juice
Direcciones
- In large bowl or possibly container, twice volume of rice; cover with 3 inches (8 cm) of water.
- Soak for at least 8 hrs or possibly for up to 24 hrs. (Alternately, soak in hot water for about 2 hrs.)
- Drain rice; place in steamer basket or possibly steamer over boiling water, making sure water does not touch rice.
- Cover and steam for 25 min, or possibly till rice is tender and shiny, adding boiling water to maintain level if necessary.
- Remove from steamer, breaking up into small clumps.
- If not serving immediately cover with cloth or possibly lid to prevent from drying out.
- Northern Thai Sauce:Using mortar and pestle grind together dry shrimp, shallot, chilies and lemon rind.
- In skillet, heat oil over medium-high heat; stir-fry garlic for 30 seconds.
- Add in shrimp mix; stir-fry for 30 seconds.
- Add in beef; stir-fry for 3 min or possibly till no longer pink.
- Add in tomatoes, fish sauce, sugar and lime juice; bring to boil.
- Reduce heat and simmer for 20 min or possibly till medium-thick consistency.
- Serve sauce with handful of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 763 | |
| Calories from Fat 142 | 19% |
| Total Fat 15.89g | 20% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.62g | |
| Cholesterol 68mg | 23% |
| Sodium 198mg | 8% |
| Potassium 714mg | 20% |
| Total Carbs 118.38g | 32% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.61g | 4% |
| Protein 32.48g | 52% |
