Take your craving into the kitchen.
White Castle Burmese
|10||White Castle® hamburgers|
|2 T||oil, peanut is best|
|2/3 C or 6 oz.||canned coconut milk|
|1/2 C or 4 oz.||canned beef stock, low sodium|
|3 T||fish sauce|
|3||limes, cut in quarters|
|1 T||curry powder|
|2 t||peeled ginger, finely chopped|
|1|| large dried red chili pepper, finely chopped;
or 2 t chili powder or 1 T Chinese chili
|4 or 5||scallions, chopped to include 1 inch of green stem|
|1 C||celery leaves or cilantro, finely chopped|
Separate the hamburgers from the buns, cut each bun into six pieces, put pieces aside, allow to air-dry for a few hours or place on a cookie sheet in a very low-temperature oven, 150° or 200°, until almost dry.
Chop the meat patties into quarters, put aside. In a hot wok, add the oil, then immediately add ginger and scallions, allowing them to brown slightly, then add curry powder and red chili (add red chili cautiously as the fumes can be more than strong), and stir until mixed well. Add coconut milk and all pieces of meat patties, and bring to a quick boil, then lower heat. Add beef stock and mix. Add the fish sauce and sugar, stir and turn the heat off.
In a large bowl, place all pieces of buns, then, using a slotted spoon, remove the meat and scallion pieces, and place in the bowl with the bun pieces. Stir gently to mix thoroughly and add the wok liquid to the bowl until the mixture is moist but not soggy. Spoon the mixture into five individual PyrexTM baking cups or five ramekins or one small baking dish, which has been coated with cooking spray. This amount of wok liquid is usually perfect for a sack of White Castle hamburgers; do not pour so much liquid into the baking dishes that it looks like soup. Bake 25-30 minutes in a preheated oven at 325°. Remove from oven. Sprinkle celery leaves over the top of each dish, and allow each eater to squeeze a lime quarter over their dish.
Submitted by Ned Omalia of Albuquerque, NM