photo by yuta143den
- Ready In:
- 1⁄2 kg elongated green chili, julienned (you can use a slightly milder substitute, try the serrano or jabanero)
- 200 g shrimp paste (The Thai version is not a substitute as it is very pungent and totally overpowering. Filipino shrimp)
- 4 garlic cloves, minced
- 1 whole onion, chopped
- 1⁄2 kg pork, cut into tiny pieces
- 1⁄2 kg plum tomato, chopped
- 4 tablespoons vegetable oil
- 1 cup thick coconut milk (the light version can be pretty bland)
- In a pan or a wok, sauté garlic, onion, and tomatoes in oil.
- When onion is slightly cooked, add pork.
- Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water.
- Boil until water is almost gone and pork is completely cooked. Then add shrimp paste.
- Add chilies.
- Pour in the coconut milk, keep stirring. Simmer until mixture is dry.
- Season with salt and pepper and serve hot with rice.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.