12992 Serves 8 Wed Aug 06 08:16:15 -0700 2008 Wed Feb 04 01:46:51 -0800 2009 Licensed http://www.chow.com/recipes/12992 Wed, 04 Feb 2009 09:46:51 GMT Laotians prefer sticky rice to jasmine rice for savory dishes. In this dish spicy chiles are stuffed with a blend of sticky rice paste, minced pork, and seasonings and then steamed. The chiles are served with an anchovy sauce from northern Laos, a superb combination.

]]>

Combine the garlic, shallots, galangal, salt, and lemongrass in a food processor and process to a smooth paste. Add the chiles, tomatoes, and anchovy and process to blend.

Stir the lime juice and sugar together to dissolve the sugar, then add this mixture to the processor and pulse to combine. Transfer to a small bowl, top with the makroot leaf, and reserve. (The dipping sauce can be made 1 day in advance.)

Cut off a small slice down the length of each jalapeño pepper. Hollow out the peppers, removing the ribs and seeds.

Combine the pork, garlic, shallots, rice, makroot leaf, salt, pepper, and fish sauce and mix thoroughly to form the stuffing.

Stuff each chile with 1 tablespoon [15 mL] of filling, mounding the filling on top of the chile.

Wrap the stuffed chiles in strips of banana leaves and reserve. (The stuffed chiles can be made 1 day in advance and refrigerated.)

Place the chiles on a piece of parchment or foil with holes punched in the parchment or foil to allow for steam to penetrate the food in a Chinese-style steamer. Steam the chiles for 10 minutes, or until the pork is done.

Unwrap the chiles and serve 3 chiles per order, accompanied with a small ramekin of dipping sauce. Serve hot. Or for presentation serve 1 chile unwrapped and the remaining chiles in their banana leaf wrappers. Garnish with julienne dried chiles.

]]> http://www.chow.com Arthur L. Meyer 50 Main 4 large garlic cloves, fire roasted and peeled

]]> 3 shallots, fire roasted, diced

]]> 2 slices galangal, fire roasted, diced

]]> Pinch of salt

]]> ½ stalk lemongrass, very finely minced

]]> 2 dried Thai chiles, toasted lightly, chopped

]]> 4 large cherry tomatoes, briefly fire roasted, chopped

]]> 2 tablespoons [30 mL] anchovy fillets, chopped fine

]]> 2 tablespoons [30 mL] lime juice

]]> ½ tablespoon [8 mL] sugar

]]> 1 large makroot leaf, central rib removed, finely shredded, as garnish

]]> 24 large fresh jalapeño peppers

]]> 8 ounces [225 g] ground pork

]]> 2 garlic cloves, minced

]]> 7 small shallots, minced

]]> ½ cup [120 mL] cooked glutinous rice, pounded or processed into a paste

]]> 1 makroot leaf, central rib removed, finely shredded

]]> ½ teaspoon [3 mL] salt

]]> 1 teaspoon [5 mL] black pepper

]]> 2 teaspoons [10 mL] fish sauce

]]> Strips of banana leaves, for wrapping the chiles

]]> Dried chiles, seeded and finely julienned, for garnish

]]>