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;
After;
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
Before;
After;
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