Pork/Chicken Rica-Rica

Monday, October 29, 2007

During my uni years, I used to live in a boarding house that have a Manadonese staying. I got along quite well with her and some of her friends too. She likes to cook and one day.. lucky me..she taught me to make Rica-Rica. In the native language, Rica means spicy or chili.

So watch out! for you who can not take spicy food, you better minimize the number of chili you add. I am not responsible for burning lips...

- 600 gr of Pork (shoulder part is preferred) or chicken thigh, cut into small pieces
- 4 lemongrass, use 3/4 from the bottom
- 8 cloves of garlic
- 8 cloves of small red onion
- 4 cm of ginger
- 2 cm of turmeric
- a bunch of basil leaves
- 4 lime leaves
- chili paddy= bird's eye chili pepper= cabe rawit (you decide the number)
- salt
- sugar
- oil for saute

Put all the ingredients in a blender except the basil leaves, meat and oil. Blend all together until smooth. In a frying pan, saute the smooth blended spices for 1-2minutes. Put the meat in, lower the heat and stir occasionally until cooked. Put the basil leaves at last.
Taste it and adjust your preference with sugar and salt.
Eat while hot with warm steam rice and fresh cucumber or lettuce.

Note: In the picture, instead of putting the basil leaves at the end I blended it together with all the spices, so you can not see the leaves. Some people may like to put tomato, I don't coz tomato makes the food easily spoil.


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