Title: Xoi Thap Cam (Sweet Rice With Meat, Shrimp, A
Categories: New, Text, Import
Yield: 4 servings
1/2 lb Chinese sausage diced
3/4 -inch pieces -- ( available
: in Markets , there is no
: substitute)
2 TB plus 2 teaspoons vegetable
: oil
1/4 lb boneless pork chops, -- 2
: thin pieces at least
1/4 c chopped green onions
1 ts fish sauce
1 ts thin soy sauce
1/2 ts sugar
: Black pepper
: For the rice:
2 c sweet or glutinous rice
3 c water
Place rice in a colander and rinse under cold water.
In a large pot bring water to a boil, and add the
rice. Stir once and watch the pot for about 1 minute
to make sure the water doesn't boil over. When the
water starts bubbling, cover and remove from the heat,
and drain the excess water from the pot. Return the
pot to the heat, and cook for 20 minutes. Remove the
pot from the heat, uncover and fluff with a fork. Keep
it warm and fluff it again right before serving.
For the shrimp:
1/3 cup dried shrimp 1 cup cold water
In a small sauce pan, place the dried shrimp and cold
water, and bring to a boil. Cover and simmer for 30
minutes. Drain and rinse under cold water. Dice the
shrimp and place in a bowl and set aside.
In a dry saute pan brown the Chinese sausage until
brown on all sides. Remove and place in the bowl with
the shrimp. In the same saute pan, heat the 2
teaspoons oil and fry the pork chops until brown on
both sides. Remove the pork chops and place in the
bowl with the shrimp. Meanwhile, heat 2 tablespoons of
oil in a large wok over a high flame. Add the
scallions and quickly cook for 3 minutes or until
softened. Then add the pork, shrimp, and sausage, and
fry for 1 minute, stirring well, then add the fish
sauce, soy sauce, sugar, and black pepper. Continue
cooking for 3 minutes. Meanwhile re-fluff your rice
and place in a large bowl. Add the meat mixture to the
rice, and, mix together. Press this mixture into a 8'
round baking pan. It can then be turned out onto a
serving platter and cut into 8 wedges. Sprinkle with
chopped green onions and a drizzle of the Nuoc Cham.
