Thai Chile Poblano aka Thai Chile Rellenos
Ever have an idea where you can’t believe you didn’t think of it sooner? Hard to describe how good this is.
4 good sized poblano peppers
2 Tbs. finely chopped coriander root (or bottom 1″ of cilantro stems)
1 Tbs. finely chopped garlic
½ Tbs. finely chopped ginger
1 small shiitake mushroom, minced
½ lb. ground pork (or minced tofu)
1-1/2 Tbs. fish sauce (nam pla) or soy sauce
1/8 tsp. ground pepper
2 oz. bean thread noodles
egg wash: 2 raw eggs, scrambled in a bowl
fine corn seasoned with a pinch of salt
corn oil for frying (or lard if you are bad ass)
Bad Karma peanut dipping sauce
2 Tbs. Bad Karma Sauce®
2 Tbs. peanut butter
1 Tbs. soy sauce
1 Tbs. water
1 tsp. lime juice
a dash of squash seed oil (or sesame oil)
Cut a small slit in the side of the chiles. Fully char the skin of the chiles under high broil or a raw flame (do not light yourself on fire). Place chiles in a covered bowl for at least 10 minutes to help loosen skins. Scrape off skin and carefully remove seeds through the slit in the chile.
Meanwhile, soak the bean thread noodles in 1 cup hot water for 5 minutes and drain. Chop into 2 inch pieces.
Combine all ingredients for dipping sauce and set aside.
Combine all ingredients for filling. Carefully stuff chiles with filling through the slit in the side of the chiles.
Heat at least ½ inch deep corn oil in a skillet to medium high heat. Dip chiles in egg wash and corn flour to uniformly coat.
Carefully place chiles in hot oil without crowding. Fry for about 5 minutes per side or until chiles are golden brown. Check to see that internal temperature is at least 165 F. If chiles brown before you reach the internal temperature, don’t worry; Transfer chiles to a 300 F oven for 10-15 minutes and they will finish cooking without scorching the corn meal.
Serve rellenos hot with dipping sauce, sliced cucumbers and steamed rice.
This recipe can also be used with jalapeños, habaneros or other smaller chiles for as a starter.