Mah Haw Recipes

Steps:

• First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder.
• Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor.
• If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding.
• To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly.
• Heat a wok or medium skillet over medium heat.
• Add the oil, and swirl to coat the surface of the pan.
• When oil is hot, add the Cilantro Pesto.
• Stir-fry the pesto until quite fragrant, about 2 minutes.
• Increase heat to medium high and crumble in the ground pork.
• Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes.
• Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly.
• After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance.
• If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions.
• Remove from the heat, transfer to a medium bowl and allow to cool to room temperature.
• Peel the pineapple and cut crosswise into 1/4 inch-thick slices.
• Remove the hard core from the center of each slice and cut into 1-inch squares.
• You should have about 2 cups of squares.
• To serve, mound a spoonful of savory pork onto pineapple square.
• Garnish each mound with pepper strips and cilantro leaves.
• Transfer to a platter and serve at room temperature as a finger food.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
• Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
• Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Steps:

• Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
• Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
• Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
• Chop lemongrass stalks and add to mortar.
• Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
• Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
• Refrigerate in a tightly covered glass jar; keeps up to one month.