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Thai Fushion

Tonight I thought I'd have a bit of a play around with some Thai ingredients....and this is what I came up with


Before;
ThaiFushion2.jpg
ThaiFushion3.jpg


After;

ThaiFushion4.jpg
ThaiFushion5.jpg


2x tblsp roughly chopped thai basil leaves
2x tblsp roughly chopped coriander
2x tblsp roughly chopped mint
2x tblsp roughly chopped vietnamese mint
2x tbls roughly chopped spring onion
1x tblsp finely chopped lemongrass
1x tblsp roasted sticky rice (optional)
1x tsp chicken seasoning powder
1x clove garlic finely chopped
1x 7pot/pod yellow roughly chopped (or any amount of hot pepper depending on taste)
1x tblsp fish sauce
squeeze of a lemon or lime
350g minced pork
salt to taste
20x bishops crown
2x red bull peppers

or any pepper that you prefer
olive oil for frying

Mix all the ingredients in a bowl, stuff the peppers and place in frypan with a lid on, so as to steam & fry at the same time
And place over a low heat turn the peppers after about 15mins... approx 30 mins to cook
 
Click to expand...
Mmmm, kinda like san choy bow poppers. Ive got some red congoes that need stuffing, looks like just the trick. :mouthonfire: Cheers for the idea JR.
 
"east meets west"

Where's the Western influence?

Looks good!
 
I looooves me some larb! The only thing I would change in your recipe is to add some slow roasted crushed peanuts. Other than that tasty take on Thai :D
 
Deathtosnails said:
I looooves me some larb! The only thing I would change in your recipe is to add some slow roasted crushed peanuts. Other than that tasty take on Thai :D
Click to expand...


I added the roasted sticky rice which is crushed into a powder this adds a nice flavor and aroma,
I've never had peanuts in larb before could be different????
 
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