Category : International Cuisine
Author : Guest
Hits : 3405
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Date : 02/07/2003
2 tbsps. garlic flavor margarine 1 tbsp. + 1 tsp. Thai shrimp paste 4 cups rice, cooked Toppings:2 tbsps. dried alamang, fried 1/4 cup toasted peanuts, coarsely chopped sprigs of coriander leaves 5-6 pieces shallots, sliced 1 pack chicken tocino, fried and sliced into strips 1/2 pc. green mango, julienned 2 pcs. egg, fried & sliced into strips stalks of spring onion, chopped pinch of toasted sesame seeds
Heat margarine in a skillet. Add the shrimp paste and cooked rice. Stir-fry half of the topping ingredients until well-blended. Place rice on a serving plate, top with other half of the topping ingredients. (Makes 6 servings)
Storing Ginger Root
Store ginger root dry in your refrigerator. For longer storage, peel the ginger and cover with sherry wine before refrigerating. You can also freeze (...)
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