---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Xoi Thap Cam (Sweet Rice With Meat, Shrimp, A
  Categories: New, Text, Import
       Yield: 4 servings
  
  
       1/2 lb Chinese sausage diced
       3/4    -inch pieces -- ( available
   :          in Markets , there is no
   :          substitute)
         2 TB plus 2 teaspoons vegetable
   :          oil
       1/4 lb boneless pork chops, -- 2
   :          thin pieces at least
       1/4 c  chopped green onions
         1 ts fish sauce
         1 ts thin soy sauce
       1/2 ts sugar
   :          Black pepper
   :          For the rice:
         2 c  sweet or glutinous rice
         3 c  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
   
   Recipe By     :ESSENCE OF EMERIL SHOW#EE2202
   
                                         Date: Wed, 30
   Oct 1996 11:05:49 -0500
  
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