Monday, April 06, 2009
Another Thai Delicacy - Eat Rat in Thailand
It never ceases to amaze me what people eat in Asia - I just hope it is cleaned then well cooked :
Recipe for ground rat meat and chili paste - in my view the chilli is so important as it disguises the taste of the meat :)
1/4 cup fish oil
1/4 cup vegetable oil
1-1/2 cups of dried red chili peppers
4 long green peppers
8 large bay leaves
1/2 cup holy basil leaf
1 tablespoon salt
4 chopped garlic cloves
4 small rats
With a mortar and pestle place the 1-1/2 cups of dried red chili peppers, and begin to mash until a red paste is achieved. Add a tablespoon of water to make moist.
Chop garlic cloves.
Place bay leaves in a small bowl of water. Roll two bay leaves at a time and then thinly shred and place in dry dish. Do for all 8 leaves - two at a time.
Place holy basil leaves in a small bowl of water.
Dice long green peppers.
Kill and skin 4 small rats. Clean and place heart and liver in separate bowl.
Place oil in a wok over an open flame and heat then put the rats in a grate, and lightly cook over an open flame on both sides until medium cooked. Do not cook well done.
Mix red chili paste with hot oil and stir well.
Finely chop rats on a wood chopping block over and over until makes a smooth ground meat texture. Be sure to chop all the bones well !!!!!
Add chopped rat meat to the red chili paste and oil and stir well.
Add diced green peppers and stir well. Let cook for 5 minutes.
Add 1/2 tablespoon of salt.
Add whole liver and heart and sir in.
Add holy basil leaves to mixture and stir in well and let cook for another 5 minutes. Be sure not to burn the chili paste - add a little water if necessary to keep moist but not runny.
Add chopped garlic cloves
Add shredded bay leaves and stir in and cover and let simmer for 5 minutes or more to let all the flavors mix well.
Serve ground rat meat on an oval dish with livers and heart on the top. Circle with garnish of basil leaves and halves of lime. Serve with white rice. The flavor will be hot and tangy with a mild crunchy chew to it. It is not to be considered the main dish, but a nice hot and spicy accent to other prepared dishes