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Curry: Spicy Pork With Pumpkin

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Ingredients for 4 servings

10 oz trimmed pork tenderloin, sliced into 1/4-thick, 2-inc long and 1-inch wide.

10 oz peeled pumpkin, cut into 1/2-inch

2 cups unsweetened coconut milk

3 tbsp red curry paste

4 kaffir lime leaves, deveined and torn into 3 pieces

2 tbsp fish sauce 1tsp sugar

1/2 cup water 2 tbsp oyster sauce

20 fresh basil leaves

1/2 cup strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Boil the pumpkin for 3 to 4 minutes until just tender.  Drain and set aside.

Heat 1 cup of the coconut milk in a wok on high heat until it boils.  Add red curry paste and stir-fry for1 to 2 minutes until it has dissolved.  Add lime leaves and pork and stir-fry 2 to 3 minutes until the meat turns white.  Add fish sauce an sugar and stir.  Add the rest of the coconut milk and water and stir-fry for 1 minute.  Add pumpkin and oyster sauce and stir-fry for 2 to 3 minutes or until the pumpkin is tender.

Add most of the basil leaves and red pepper strips and stir-fry for 30 seconds.  Transfer to a serving bowl and garnish it with he rest  of the basil and red pepper.  Serve immediately with steamed rice.

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Appetizer: Stuffed Cabbage with Lemongrass and Chilies

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4 Servings

2 pounds green cabbage, tough out leaves removed, cored

Paste

1 1/2 dried New Mexico chilies, soaked, seeded and deveined

1/2 stalk lemongrass, thinly sliced

2 kaffir lime leaves

2 garlic cloves, coarsely chopped

1 medium shallot, coarsely chopped

1 tablespoon coarsely chopped fresh cilantro

1 teaspoon peeled, coarsely chopped galangal

1 teaspoon shrimp paste

1/2 cup water

Other ingredients

1pound ground pork

a large egg, lightly beaten

3 tablespoons unsweetened coconut milk

1 1/2 tablespoons sugar

1 teaspoon salt

1 small chili, seeded, and finely chopped

1/2 cup chicken broth

1/4 cup vegetable oil

Preparation

To make the paste, blend all the ingredients for 2 to 3 minutes or until smooth and set aside.

Bring a large pot of water to a boil.  Place the cabbage in the boiling water, bring the water back to a boil and blanch the cabbage for about 15 minutes or until the leaves are tender.  Remove the cabbage and set aside to cool down.

Put the ground pork in a medium bowl and add 1/2 cup of the spice paste, leaving the rest in the blender.  Mix thoroughly, add the egg, coconut milk, sugar, salt and chili; then mix it well.

Carefully remove about 20 of the leaves from the cooled cabbage, keeping them whole.  Cut each leaf in half lengthwise and cut away the center vein where it is too thick to fold easily.  Place a heaping tablespoon of the pork mixture in the center of each leaf, folding in the sides first and then the top and bottom to make a small packet about 3 inches by 2 inches.  You should be able to make 18 to 20 packets.

Add the chicken broth to the leftover past in the blender and swirl to blend.

To bake the packets, arrange the stuffed cabbage seam side down in a 13-by-9-inch baking pan.  Make two layers if necessary.  Pour the broth-paste mixture over the top of the cabbage.  Drizzle with 1 to 2 tablespoons oil and bake for 25 to 30 minutes.  Baste them occasionally.  They are ready to serve when you press down on the cabbage packets and they are firm.

To cook on the stove top, heat 1/4 cup oil in a large, deep skillet over medium heat.  Add the stuffed cabbage, pour the broth-paste mixture over it, turn the packet occasionally and lower the heat slightly and cook for 20 to 25 minutes or until they are nicely browned and firm to the touch.  Serve them immediately.

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Thai Soup: Sour Lemongrass Pork Soup

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Paste for 4 servings

2 stalks lemongrass, thinly sliced

5 garlic cloves, coarsely chopped

1 tablespoon peeled, coarsely chopped galangal

1 large shallot, coarsely chopped

1 tablespoon chopped fresh cilantro

1/4 teaspoon turmeric

4 fresh Kaffir lime leaves, deveined and shredded

2/3 cup water

Other ingredients

2 1/2 pounds spareribs or baby back ribs, cut into 1 1/2-inch pieces across the bone and cut between the bones.

1 tablespoon fermented fish

5 cup water

3 tablespoons fish sauce

1 1/2 tablespoons salt

1 tablespoon sugar

1 cup tamarind juice

1 – 1 1/2 pounds Chinese watercress or regular watercress, cut into 2- inch pieces

Julienned red bell pepper, for garnish

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.

Transfer the paste to a large pot, stir in the ribs and fermented fish (if using) and cook over medium-high heat, for 5 to 6 minutes, stirring well.  Add the water ,  fish sauce, salt, and sugar, and bring to a boil over high heat.  When the soup has reached a boil, skim, reduce the heat and simmer for about 75 minutes or until the ribs are tender.  the pot should be partially covered.

Stir in the tamarind juice and watercress, remove from the heat and serve in bowls, garnished with slices of red pepper.

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