SOME WONDERFUL PEOPLE, PETE AND KAY FROM PENASQUITOS, SAN DIEGO, GAVE ME SOME SCRUMPTIOUS SEASONINGS. THEY ARE SMALL PACKETS THAT CAN BE PURCHASED IN ASIAN FOOD STORES. MADE BY BAMBOE, ONE IS CALLED "BUMBU BALI" AND THE OTHER "KARE". A SIMPLE RECIPE USING THIS LATTER ONE APPEARS BELOW.

KARE STIR FRY (Serves 4)

1/2 LBS.DICED CHICKEN OR PORK (OR SOME OF EACH)
2 T. SOY SAUCE
1 SCANT TSP. SUGAR
2 LARGE MINCED GARLIC CLOVES
1 T. OLIVE OIL
1/2 CHOPPED RED PEPPER
1/2 CHOPPED GREEN PEPPER
2 SLIVERED, SMALL ZUCHINNI
6 SLANT-SLICED GREEN ONIONS
12 PEA PODS
JUICE OF 1/2 LIME
1/2 C. COCONUT MILK
1 PACK KARE SEASONING
1 HANDFUL OF CHOPPED SPINACH
JASMINE RICE -ENOUGH FOR 4.

 

 

 

MIX MEAT WITH SOY SAIUCE, GARLIC AND OLIVE OIL

REFRIGERATE AND ALLOW TO MARINATE FOR 1 HOUR.

SAUTE MEAT UNTIL NEARLY DONE.

ADD RED AND GREEN PEPPERS,
ZUCHINNI, GREEN ONIONS AND PEA PODS.

SAUTE A FEW MINUTES.

ADD LIME JUICE.

MIX TOGETHER: COCONUT MILK AND KARE SEASONING UNTIL KARE IS DISSOLVED.

POUR INTO STIR FRY AND COOK DOWN A LITTLE UNTIL SAUCE IS SLIGHTLY THICKENED.

TOSS IN SPINACH AND COOK 1 MORE MINUTE.

SERVE OVER JASMINE RICE.