|1 small onion (about 2 oz), finely chopped||2 tsp Thai fish sauce|
|2 thin slices fresh ginger, peeled and finely chopped||2 tsp red wine vinegar|
|1 small red chile pepper, seeded if you wish, finely chopped||1 Tbs soy sauce|
|1 plump garlic clove, finely chopped||1 small handful fresh cilantro, finely chopped|
|1 Tbs vegetable oil||1 lb lean ground pork, beef, or lamb (or a combination)|
Put the onion, ginger, chilli pepper, and garlic in a small pan, or microwave-suitable bowl, with the vegetable oil. Heat the pan gently on the stove top, or put the bowl in the microwave for a few minutes, just to soften everything lightly. Add the fish sauce, vinegar, and soy sauce, and leave to cool.
Heat up at least 2 inches of water in your pressure cooker with the steamer insert (or an improvised steamer rack) in place. Mix all the ingredients in a medium heatproof dish that will fit into your steamer with at least 1 inch of space between the dish and the side of the pan. Pack down firmly and place in the pressure cooker. Clamp on the lid. Bring up to full pressure, turn the heat down to medium, and cook for 15 minutes. Leave to vent gradually. (You can brown the top of the loaf quickly under a hot broiler, if you like.)
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