Xoi Thap Cam

Sweet Rice with Meat, Shrimp, and Sausage

1/2 lb Chinese sausage diced 3/4-inch pieces, ( available in Chinese
Markets , there is no substitute)
2 tbl Plus 2 teaspoons vegetable oil
1/4 lb Boneless pork chops, 2 thin pieces at least
1/4 cup Chopped green onions
1 tsp Fish sauce
1 tsp Thin soy sauce
1/2 tsp Sugar
Black pepper

FOR THE RICE:

2 cup Sweet or glutinous rice
3 cup Water

Place rice in a colander and rinse under cold water. In a large pot
bring water to a boil, and add the rice. Stir once and watch the pot for
about 1 minute to make sure the water doesn't boil over. When the water
starts bubbling, cover and remove from the heat, and drain the excess
water from the pot. Return the pot to the heat, and cook for 20 minutes.
Remove the pot from the heat, uncover and fluff with a fork. Keep it
warm and fluff it again right before serving.

For the shrimp:

1/3 cup dried shrimp
1 cup cold water

In a small sauce pan, place the dried shrimp and cold water, and bring
to a boil. Cover and simmer for 30 minutes. Drain and rinse under cold
water.

Dice the shrimp and place in a bowl and set aside.
In a dry saute pan brown the Chinese sausage until brown on all sides.

Remove and place in the bowl with the shrimp. In the same saute pan,
heat the 2 teaspoons oil and fry the pork chops until brown on both sides.

Remove the pork chops and place in the bowl with the shrimp.

Meanwhile, heat 2 tablespoons of oil in a large wok over a high flame.
Add the scallions and quickly cook for 3 minutes or until softened.

Then add the pork, shrimp, and sausage, and fry for 1 minute, stirring
well, then add the fish sauce, soy sauce, sugar, and black pepper.
Continue cooking for 3 minutes.

Meanwhile re-fluff your rice and place in a large bowl.

Add the meat mixture to the rice, and, mix together. Press this mixture
into a 8' round baking pan. It can then be turned out onto a serving
platter and cut into 8 wedges.

Sprinkle with chopped green onions and a drizzle of the Nuoc Cham.

Yield: 8 servings

Source : The Meat-Lovers mailer on Cooking-Lists.com

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