Directions: |
Directions:Slice shallots in thin rounds.
Cut lean shortribs into serving pieces.
Place in large skillet and add shallots, salt, and water.
Bring to a boil on high heat, cover and reduce heat to medium.
Simmer, covered, for 2 hours.
If water evaporates before cooking is completed, add about 1 more cup.
If all water is not evaporated at the end of 2 hours, bring heat to high, uncover and boil until water is all evaporated.
Clean pineapple, take out core, then cut into small chunks.
Squeeze between the hands, getting out as much juice as possible.
This will crush the pineapple.
Save the juice for drinking, salads, etc.
Shred the carrots, using a vegetable peeler or large section of grater.
Cut tomato in eighths.
Crush the garlic and add to meat in skillet, which will begin to sauté in its own fat. Turn heat to medium high. When the smell of the garlic begins to be noticeable, put in the pineapple, carrots and tomato. Sauté about 1 minute. Stir often.
Add the water and fish sauce, stir well, cover and steam about 10 minutes, still on medium high heat.
Take some of the juice from the skillet, mix the cornstarch with it so it won't get lumpy, and stir into the mixture in the skillet. Let cook about 1 more minute. Serve. |
Personal
Notes: |
Personal
Notes: If fresh pineapple is not available, use a small can of crushed pineapple and add a tablespoon of vinegar to it, or use canned diet (unsweetened) pineapple.
Serve hot, with rice, soup, and salad.
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