grill the pork chops/loin whatever and set aside. you may
want to dust with cumin seed or cumin powder, S&P.
in a medium pot heat oil and add garlic, onion, ginger and
sizzle for a few minutes, then add chilli pepper (Thai or
whatever you have laying around) and then after a minute
add the rest of the ingredients and simmer for about 5
minutes and let cool a bit.
then blend that to form a sauce. if you insist on getting all
French on me, then you can strain it. After the meat has
cooled, slice it thinly, arrange on a bed of Lucky's raw
pasta and generously apply the sauce. Garnish with lime
wedges (you may like an extra zing).
veggie version:
- don't grill any meat.
-make sauce as above, then return to the pot and add
diced potato. simmer til spud is cooked. plate as you
like. with the veggie version some toasted peanuts are a
very nice accompaniment and perhaps mung bean sprouts.
some iced tea would be the perfect drink with this.
want to dust with cumin seed or cumin powder, S&P.
in a medium pot heat oil and add garlic, onion, ginger and
sizzle for a few minutes, then add chilli pepper (Thai or
whatever you have laying around) and then after a minute
add the rest of the ingredients and simmer for about 5
minutes and let cool a bit.
then blend that to form a sauce. if you insist on getting all
French on me, then you can strain it. After the meat has
cooled, slice it thinly, arrange on a bed of Lucky's raw
pasta and generously apply the sauce. Garnish with lime
wedges (you may like an extra zing).
veggie version:
- don't grill any meat.
-make sauce as above, then return to the pot and add
diced potato. simmer til spud is cooked. plate as you
like. with the veggie version some toasted peanuts are a
very nice accompaniment and perhaps mung bean sprouts.
some iced tea would be the perfect drink with this.
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