© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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The rats are skinned and gutted, then minced with a clever, bones and all. Birds, Nook, quail, etc. are done the same way.
¼ cup fish oil
¼ cup vegetable oil
1½ cups of dried red chili peppers
4 long green peppers
8 large bay leaves
½ cup holy basil leaf
1 tablespoon salt
4 chopped garlic cloves
4 small rats
With a mortar and pestle place the 1½ cups of dried red chili peppers, and begin to mash until a red paste is achieved. Add a tablespoon of water to make moist. Chop garlic cloves. Place bay leaves in a small bowl of water. Roll two bay leaves at a time and then thinly shred and place in dry dish. Do for all 8 leaves, two at a time. Place holy basil leaves in a small bowl of water. Dice long green peppers. Do small cross sections so look like wheels and place in dry dish.
Skin 4 small rats. Clean and place heart and liver in separate bowl.
Place oil in a wok over an open flame and heat. Place small rats in a grate, and lightly cook over an open flame on both sides until medium cooked. Do not cook well done. Mix red chili paste with hot oil and stir well. Finely chop rats on a wood chopping block over and over until makes a smooth ground meat texture. Be sure to chop all the bones well. Add chopped rat meat to the red chili paste and oil and stir well. Add diced green peppers and stir well. Let cook for 5 minutes.
Add ½ tablespoon of salt. Add whole liver and heart and sir in. Add holy basil leaves to mixture and stir in well and let cook for another 5 minutes. Be sure not to burn the chili paste — add a little water if necessary to keep moist but not runny. Add chopped garlic cloves. Add shredded bay leaves and stir in and cover and let simmer for 5 minutes or more to let all the flavors mix well.