Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Burmese curried pork
Date: June 7, 2007
1 (2 pound) boneless pork shoulder
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 (16 ounce) can whole tomatoes, drained
1 stalk fresh lemon grass, finely chopped
1 tablespoon fish sauce
Hot cooked rice
Trim fat from pork, cut pork into 2-inch cubes. Place onion, garlic, gingerroot, turmeric and red pepper in blender container. Cover and blend on average-high speed, stopping blender frequently to scrape sides, until smooth, about 1 minute. Heat oils in Dutch oven over average heat until hot. Gradually and carefully pour vegetable mixture into oil. Heat to boiling, reduce heat. Cover and simmer, stirring, occasionally, 15 minutes.
Add pork, tomatoes, lemon grass and fish sauce, break up tomatoes with fork. Heat to boiling, reduce heat. Cover and simmer until pork is tender, about 1 1/2 hours.
Serve over rice. Garnish with snipped fresh cilantro if desired.
Yields 4 servings.