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Chili Beef Puffs With Peanuts & Fresh Basil

Flavors.of.Asia's picture
Ingredients
  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
  Cardamom 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Salt 3⁄4 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
Directions

Preheat oven to 400F (205C).
Prepare Chili-Beef.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Basil

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