With a mortar and pestle place the 1-1/2 cups of dried red
chili peppers, and begin to mash until a red paste is achieved.
Add a tablespoon of water to make moist.
Chop garlic cloves.
Place bay leaves in a small bowl of water. Roll two bay leaves
at a time and then thinly shred and place in dry dish. Do for
all 8 leaves - two at a time.
Place holy basil leaves in a small bowl of water.
Dice long green peppers. Do small cross sections so look
like wheels and place in dry dish.
Skin 4 small rats. Clean and place heart and liver in separate
Place oil in a wok over an open flame and heat
Place small rats in a grate, and lightly cook over an open
flame on both sides until medium cooked. Do not cook well done.
Mix red chili paste with hot oil and stir well.
Finely chop rats on a wood chopping block over and over until
makes a smooth ground meat texture. Be sure to chop all the
Add chopped rat meat to the red chili paste and oil and stir
Add diced green peppers and stir well. Let cook for 5 minutes.
Add 1/2 tablespoon of salt.
Add whole liver and heart and sir in.
Add holy basil leaves to mixture and stir in well and let
cook for another 5 minutes. Be sure not to burn the chili paste
- add a little water if necessary to keep moist but not runny.
Add chopped garlic cloves
Add shredded bay leaves and stir in and cover and let simmer
for 5 minutes or more to let all the flavors mix well.
Serve ground rat meat on an oval dish with livers and heart
on the top. Circle with garnish of basil leaves and halves of
lime. Serve with white rice. The flavor will be hot and tangy
with a mild crunchy chew to it. It is not to be considered the
main dish, but a nice hot and spicy accent to other prepared
dishes. Very good on crackers, but Thais do not generally eat
crackers. Recipe would not go over well in Peoria, Illinois or
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