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Thursday, 27 February 2014

San Choy Bau

A little bit more on an Asian theme. This dish has origins in China and Thailand and I am not sure who has ownership.Whoever, it is an interesting question . Thai have the Larb or Larp which is also a delicious mince dish
Traditionally the dish uses chicken or pork mince cooked with all the extras and served in an iceberg lettuce cup. This can be folded or rolled for consumption.
Light and delicious, experiment with herbs and flavours each time you cook it.
The  original San Choy Bau would usually have water chestnuts, but I used shitake mushrooms instead. Any variety of mushroom would be a good substitute. Roasted peanuts are quite suitable instead of water chestnuts, as they add a little crunch. It is not usually chilli hot, but Larb does tend to have chilli in it, so try it with chilli if desired.

500 gram chicken mince
6 shitake  dried mushrooms
3 finely chopped shallots
2 garlic cloves finely chopped or minced
1 small onion finely chopped
2 cm piece fresh ginger
1/2 cup freshly chopped coriander
3 tablespoons oyster sauce
2 tablespoons light soy sauce
1/2 cup bean sprouts
1/2 cup chopped  water chestnuts or roasted peanuts ( water chestnuts are available in tins at most supermarkets in the Asian section
Peanut oil ( I still would use my Rylstone olive oil )
Iceberg lettuce

Remove the outer leaves of the lettuce and discard. When you get to the lovely paler crisp inner leaves gently pull apart and set aside. These are already in " cup shapes " You will need about 8.
Soak the mushrooms in water until soft. Chop finely.
Fry the onion, garlic and ginger in the oil, until transparent . Add the mince and cook until all coloured. Add the oyster  and soy sauces and stir through. Add chopped coriander, shallots and nuts.
Spoon into lettuce cups and place the bean sprouts on top and serve.
Delicious and done in 10 minutes.

Thursday, 13 February 2014

Want Food Tour to Thailand 2014 and Vietnam 2015

We are 4 weeks from setting off on another wonderful culinary and cultural adventure to Thailand.
I am sure the group will have just as much fun as the last. As they say in Thailand " same same but different."

Lots of wonderful experiences to share with family and friends. Amazing taste sensations
and new recipes to cherish and cook . All done with lots of spoonfuls of laughter of course !
Bangkok for 7 nights and Chiang Mai for 3 nights.

Two vastly different cities, but the same beautiful people and produce. Everyone is getting excited and looking forward to the trip, tailor made for Want Food Ideas !!

I am also planning a very exciting culinary trip to Vietnam for March 2015. Similar itinerary, smallish group and approx 10 days. We will visit Ho Chi Min, Hanoi and Hoi An  and learn about their way of life and to cook their wonderful cuisine.

If you are interested in this trip please contact me and I will send you the details as they are finalised which probably won't be until later in the year.