Quote:
Originally Posted by wallacengrommit
.....
1/4 cup thai fish sauce
1/4 cup dark soy
1/2 cup veggie stock
2 tablespoons minced ginger
2 tablespoons minced garlic
1 dried hot pepper (most of the seeds out) minced
1/4 cup sugar
1 thinly sliced onion
....
So it is out of the fridge and warming up a bit before I cook it, the recipe does not call for the meat to be browned prior to cooking, which seems odd. I thought maybe I should brown it anyway, but in the similar recipes around this one in the book, the author is clear that he browns the meat for those dishes.
Is it possible he forgot that step, or is this just a pork dish that doesn't get seared first?
(the rest of the recipe is basically put this in pot, heat til boiling, reduce to simmer, leave it til it is done. Take out meat, reduce the liquid to become a sauce, season to taste, then eat).
Last edited by wallacengrommit; 03-28-2010 at 09:12 PM.
Reason: I am going go with boiling and not searing...