Dish of Chilis Stuffed with Pork
(click to enlarge)

Chilis Stuffed with Pork


Laos   -   Oua Mak Pet Sai Sin Moo
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
55 min
Prep		 This is an excellent stuffed vegetable dish, meaty and easy to make. It is usually served with rice and a dip, often a tomato based dip such as Nam Prik Ong. Other dips will work. See Note-5 for serving hints.

ar
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8
1-1/2
1/3
2
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3
1
1/2
2/3
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ar

----
oz
oz
c

---
T
t
t
t
---

Chili, yellow-green (1)  
-- Stuffing
Pork, lean
Bean Threads (2)
Scallions
Eggs
-- Seasonings
Soy Sauce
Chicken Powder (3)
Salt
Pepper, black
---------
Banana Leaf (4)
Prep   -   (40 min with hand chopped pork)
  1. Soak CHILIS in warm water for about 5 minutes. See how they like to lie, and cut a slit down the top side for almost the full length. Carefully remove core and seeds.
  2. Chop PORK very fine. If using machinery, do not chop to a paste.
  3. Soak BEAN THREADS in cool water for about 15 minutes. You should end up with 1 cup drained. Stretch them out on your cutting board and cut into about 2 inch lengths.
  4. Chop SCALLIONS fine.
  5. Mix all Stuffing items until well distributed. Stir in all Seasonings Items until well distributed.
  6. Let stand for about 5 minutes to firm up a little.
  7. Stuff each Chili with Stuffing mix. Use kitchen shears to cut off bean threads that are sticking out.
Run   -   (15 min)
  1. Line your steamer basket with Banana Leaf. Arrange the stuffed Chilis on it so they don't quite touch (see Photos for my rig (there's a grate under the banana leaf).
  2. Pour Water into the steamer pan to about 1 inch below the bottom of the basket. Place the basket over it and cover. Bring to a light boil and steam the chilis until done, 20 to 30 minutes depending on size. Check that you don't run out of water.
  3. Remove Chilis from the steamer. Cut in 1 inch to 1-1/2 inch lengths, depending on size. Arrange on a serving tray and serve with rice and dipping sauce of your choice.
NOTES:

  1. Chili, Yellow-Green:

      In Laos chilis called Mak Pet Nyai (Thai Prik Yuak) are used. These are less than 6 inches long. The nearest available here in Southern California are Sweet Hungarian peppers, a little more capacious, but similar. Next are Armenian / Turkish chilis, which tend to be wider and hold more. The photo example is made with 7 inch Anaheim chilis, which hold a lot more and have thicker walls - not "authentic", but they work very well, and are less work than smaller chilis. For details see our Tai Chilis page.

  2. Bean Threads:

      Don't confuse these with rice noodles, which look the same dried but behave very differently cooked. For details see our Asian Noodles page.

  3. Chicken Powder:

      This soup stock powder is much used in Southeast Asian cuisines today, both to make a quick stock and as a seasoning. For details see our Chicken Powder page.

  4. Banana Leaf:

      For details see our Banana Leaf page. If you don't have Banana Leaf on hand, use Corn Husks or Parchment Paper - or even aluminum foil.

  5. Serving:

      One 7 inch Anaheim per person or two or three smaller chilis, depending on size. Served with rice and a dip. I serve with a fork (salad or dinner fork) which makes it easy to break up and dip the stuffing, which is firm enough to dip with a fork. The side of the fork makes it easy to scrape the flesh off the chili skins too.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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