By I'mPat on May 05, 2011
Photo by Nif
Photo by Nif
"Was in today's local paper and D asked me to save here for making this weekend - recipe by Vince Garreffa."
Serving Size: 1 (438 g)
Servings Per Recipe: 4
"I used 2 pork tenderloins for this recipe and left them whole. I skipped the green chili peppers but made the rest as listed. We enjoyed this with some shrimp, sauteed veggies and basmati rice. Yum!! The blend of flavours in this are so good - I particularly liked the lemongrass. Made for Zaar Stars tag game. Thanks I'mPat! :)"
"Quick and tasty. I used leftover pork roast, so I did brown it but did not marinate in soy sauce and cooked overall for a shorter period of time. I used sunflower oil instead of olive. I added some soy at the end. I also used just a touch of cinnamon - I have found that I don't care for it all that much, but just a hint works ok for us. I did add some oriental-style veggies, and served with udon noodles that needed using."
"WOW, this has a kick of flavor and tastes awesome. I didn't have any green chillies so I used a couple of finger chilies for the heat and it was amazing. We used a small package of pork ribs from the supermarket and that was more than enough meat for 4 servings. There is a simplicity to the preparation of this dish with complex and powerful flavors. I am cooking more Vietnamese this year as I am hosting a Vietnamese exchange student and this is helping me understand her culture/ her to feel less homesick."
"Wow, what a great recipe I'mPat. My dh & I were in spice heaven tonight. I served this hot and spicy treat over steamed jasmin rice for a memorable meal. I used all the required ingredients, the only exception was that I used 3 thai chilies and pork tenderloin. I loved that you could taste the cinnamon. The lemon grass and the ginger helped to make the dish nice and spicy. Thanks for sharing another winner."
"This was just great! We loved the flavour. I used 600 g of pork tenderloin, otherwise used ingredients exactly as per recipe. I still had most of the liquid left after 45 min but it tasted wonderful over rice. Topped with Thai Basil. Thanks for sharing another winner."
"***MADE FOR PAC FALL 2011*** Thank you for supper tonight! This was very good. I had to omit a few things just because our grocery stores in the area don't carry the items. So, no lemongrass or Vietnamese basil. I used green onions on top, instead. As far as green chili peppers, I just used jalapenos, assuming they are the same or close. When I make this again, I will add 2 peppers. It needed a little more spice for me. Thanks I'm Pat."