Women Chefs of New York by Nadia Arumugam

Author:Nadia Arumugam
Language: eng
Format: epub
ISBN: 9781632860774
Publisher: Bloomsbury Publishing
Published: 2015-02-14T16:00:00+00:00

Massaman Curry with Wild Boar and Green Peppercorns

KHAO GUN JIIN

(JASMINE RICE WITH PORK, BLOOD, AND HERBS STEAMED IN BANANA LEAVES)

MAKES 8 PARCELS

Traditionally this recipe is a go-to for using up leftover rice. The blood adds an element of richness to the dish that is perfectly counterbalanced by the fresh herbs; however, if you have difficulty getting hold of fresh pork blood, you can simply omit it.

For the rice, pork, and blood filling

canola or vegetable oil, as needed

½ pound ground pork

¼ cup chopped fresh cilantro leaves, stems and root

2 tablespoons minced garlic

3 cups cooked, cold jasmine rice

½ tablespoon freshly ground black peppercorns

3 tablespoons soy sauce (preferably Golden Mountain brand), plus more as needed

1 teaspoon fish sauce

1 tablespoon minced, peeled ginger

¼ cup chopped fresh cilantro leaves and stems

2 tablespoons minced fresh lemongrass (use the tender bulbs of the stalk)

2 tablespoons minced fresh kaffir lime leaves

½ cup fresh pork blood (available from your local butcher) (optional)

salt, as needed

For the wrapping

4 whole banana leaves, with central stems removed and cut into 8 strips measuring 12x7 inches

aluminum foil

To serve

1 cup fresh whole cilantro leaves

1 sweet white onion, thinly sliced

5 tomatoes (a variety of your choice), sliced

Equipment

A steamer rack

Make the filling. Heat a little oil in a large skillet set over medium-high heat. When hot, add the pork and cook, stirring, until it begins to brown. When the pork is almost completely cooked through, stir in the cilantro and garlic and let the pork finish cooking. Season with salt to taste. If the mixture is at all runny, pour it into a colander and drain well, discarding the liquid.

Transfer the mixture to a large bowl along with the remaining ngredients for the filling, except the blood, if using, and mix well. Taste and add more soy sauce, if needed, then stir in the blood.

Now assemble the parcels. Cut a piece of foil a little smaller than a banana leaf and place the leaf on top of it. Scoop a heaped ½ cup of the filling and place it on the center of the leaf, then spread it out a little along the length. Fold the long sides of the leaf over the filling—first the left side, then the right. Now fold over the top and bottom of the leaf to form a parcel. Wrap the foil around the parcel to enclose it completely and hold it together. Repeat with the remaining banana leaf strips until all the filling is used up.

To cook the parcels, pour about 1 inch of water into a wide pot or wok. Set a steamer rack inside this; it should rest just above the water, not touching it. Bring the water to a simmer over medium-high heat, then arrange a few parcels on the rack (you’ll need to cook them in batches). Steam for 15 minutes. Open the parcels at the table and serve them with cilantro leaves and slices of raw onion and tomato.

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