Sang Choy Bao (生菜包)
When I was little, my mum would make fried rice and then cut some ice berg lettuce. We love Sang Choy, or iceberg lettuce, especially when we can put fried rice into them and eat them like a ‘bao’, or dumpling.
In the western world, we are more familiar with the same lettuce wrapped in meat. The most common being a minced meat. So here’s the Sang Choy Bao my kids love, in Thai larb.
食谱
Sang Choy Bao
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 1 TbspKao khua, powder sweet rice – dry fry glutinous rice to brown: 15 minutes, and then mill it to flour
- 300 gPork mince, if using chicken, I like to grind chicken thighs
Ground Paste
- 1Chili
- 1 tspBlack Pepper
- 1bunch of Coriander leaves
- 1 TbspLime juice
- 1 TbspFish sauce
- 2Shallots
Sauce (Optional)
- 1 tspPalm Sugar
- 1 TbspFish sauce
- 1 TbspLime juice
做法
- 01Heat a pot and put in the minced meat.
- 02Add the ground ingredients. Stir till meat is cooked. Add in the Kao Khua.
- 03Prepare the lettuce by removing the leaves and sit the lettuce bowl on a serving plate.
- 04Place minced meat into the lettuce bowls.
- 05Make the dressing whipping the salad dressing ingredients together.
- 06Thai dishes are normally served with chili flakes, sugar and chili slices.