garlic, crushed (to taste)
coriander roots, crushed (optional)
125g pork mince
3 Tbl coarsely ground roasted peanuts
1½ Tbl fish or soy sauce
4 Tbl palm sugar (or brown sugar)
1 chopped and seeded chilli
2 Tbl fresh coriander leaves
seeded and peeled rambutans (can also use lychees, mandarin segments, bite-size pineapple chunks)

Fry garlic and coriander roots in a small amount of oil. When garlic is golden add mince, peanuts, fish or soy sauce, pepper, palm sugar (or brown sugar), chilli and fresh coriander leaves (can use parsley but you don't get the true Asian flavour).

Stir until mixture is browned and quite dry, then pile into seeded and peeled rambutans (or other fruit).

Serve with rice or alone as a delicious entree or hors d'oeuvre. Wonderful!

Cardwell/Johnstone Branch Newsletter Dec.1988

DATE: May 1988

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