I hope you enjoy the food!!!

Thursday, August 12, 2010

Sang Choi Bow

Dear Readers can you see me doing a little dance of happiness???  Not only did I get one of "The Darlings" to eat some vegetables last night, but my little budding Junior MasterChef cooked the dinner as well!!!  What joy!

Together we tasted, and came up with this recipe as our version.

Sang Choi Bow

Serves 4-6 (depending on how much they like it!!!)

1kg pork mince (you can also use chicken mince)
1tbs sesame oil
4 shallots (green onions) diced
1 tbs ginger, finely diced
2 cloves crushed garlic
1 carrot, shredded
1/2 - 3/4 can (230g) water chestnuts, finely diced
150g rice vermicelli
3 tbs Shao Xing cooking wine
3 tbs soy sauce
3tbs oyster sauce
4 tbs hoi sin sauce
50g toasted sesame seeds
1 iceberg lettuce

Now the hardest part of this recipe is separating the lettuce leaves.  I have tried several ways - smashing the core on the bench (nup - just bruises the base of the lettuce) - I think the best way is to cut the core out - supposedly if you run cold water into the lettuce it magically separates - but I really haven't had huge success with that either.  So just cut the core out and gently prise the leaves apart.  Wash under cold water and drain well.

In a frypan over medium high heat add the sesame oil.  Gently fry the shallots, ginger and garlic for approximately 3 minutes, or until the shallots have softened.  Increase the heat to medium-high.  Now add the pork mince.  Breaking up the mince as you go, cook the mince until it has all browned.  At this stage I like to discard the excess fat.  I do this by tipping up the frypan and absorbing it all with paper towels.  Mr. Jr. MC wanted me to show you how we did it .....

Now that the meat is cooked, it is time to soften the rice vermicelli.  Simply place the noodles into a bowl and cover with boiling water, leave for 5 minutes.  After 5 minutes, snip with a pair of scissors (to make sure you don't have too many long pieces!!)

Back to the mince, now it is time to add all the sauces, cooking wine and the vegetables.  Taste - adjust to your personal tastes.

To toast the sesame seeds heat a small frypan over medium heat, stirring constantly, cook until the seeds start to brown.  Remove from the heat and the pan.

Add the sesame seeds to the mince mixture.

Serve in lettuce cups.  Enjoy!!!

And enjoy it he did after all that hard work!!!

It just goes to show you that if you give them some "ownership" of the meal you can get them to eat things they may not normally eat!!!

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