Chili Beef Puffs With Peanuts & Fresh Basil
|Minced basil||2 Tablespoon|
|Chopped roasted peanuts||2 Tablespoon|
|Green onion||1 , minced|
|Egg puff paste||1 Cup (16 tbs) (Golden)|
|Lemon grass stalks/2 teaspoons freshly grated lemon peel||2|
|Ground cloves||1⁄4 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Shallots||2 , minced|
|Garlic||4 Clove (20 gm), finley minced|
|Minced ginger root||1 Teaspoon|
|Dried red peppers||2 Small, stemmed, seeded, minced|
|Lean ground beef||1⁄2 Pound|
Preheat oven to 400F (205C).
Stir Chili-Beef, basil, peanuts and green onion into Golden Egg-Puff Paste.
Using 1 tablespoonful of mixture per puff, fill 3 nonstick miniature muffin pans.
Bake in preheated oven on middle rack 18 to 20 minutes or until puffy and golden-brown.
Do not underbake or puffs might collapse.
Cool 2 to 3 minutes.
Remove from pans.
Serve warm or at room temperature.
Makes about 36 puffs.
Chili Beef: If using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a small bowl, mix cloves, cardamon, cumin seeds, nutmeg, salt and black pepper.
In a wok or medium-size skillet, heat oil over medium-high heat until hot.
Add lemongrass or lemon peel, shallots, garlic and gingerroot.
Stir-fry 1 minute.
Watch carefully to prevent burning.
Add spice mixture.
Stir-fry 1 minute or until mixture becomes fragrant.
Stir in chili peppers.
Add beef; cook until no longer pink and well blended with spice mixture.
Break up any large pieces.
Drain off any fat.
Remove mixture to a platter to cool.