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Ingredients
US|METRIC
4 SERVINGS
- 30 red chile peppers (small dried hot, up to 70 if you really like it hot, hot)
- 1 Tbsp. sea salt
- 4 cloves garlic (peeled)
- 3 stalks lemon grass (fresh)
- 3 Tbsp. shrimp paste (ka-pee in Thai)
- 1/4 inch fresh turmeric (piece, or 1/8 tsp. dried turmeric)
- 1 lb. riblets
- 3/4 lb. pork
- 1 pumpkin (small, or kabocha squash; cut in half and peel off the rough spots with a cleaver; cut the peeled flesh into 3/4 inch cubes)
- 3 Tbsp. fish sauce (Golden Boy brand is preferred)
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