gooey coconut…yum.
My leftover egg roll wrappers had been looking quite sad and shriveled in the corner of the fridge. The thought of something warm and coconutty oozing out of them….mmm…enticing! So, of course, I execute.
COCONUT-PORK EGG ROLLS.
½ lb ground pork
1 bundle Sai Fun
1 can light coconut milk
1 cube vegetable bouillon
1 onion, diced
3 tbs cilantro, chopped
2 tbs green curry paste
1 tsp Nuoc cham (or regular fish sauce)
2 tbs brown sugar
1 tsp garlic, chopped
1 tsp ginger, chopped
Sautee the onions and pork until cooked. Add green curry paste, sugar, garlic, and ginger. Pour in coconut milk, Nuoc cham, and vegetable bouillon cube; bring to a boil. Heat until sauce is reduced (consistency should be like a very thick stew). Turn off heat, and add the cilantro. Wrap in egg roll wrappers and cook/steam prior to serving.
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Leftover coconut-pork got stuffed into phyllo cups and baked in the oven for about an hour at 350F….
COCONUT-PORK PIE CUPS.
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The Decemberists cancelled the rest of their tour yesterday, which means…no show tonight. This is very sad. I won’t complain because I’ve already seen them once this year, but I’m pretty bummed anyway. I’m going to go mope in the corner now, bye bye…
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