For the love of Food :)

Not Quite San Choy Bau

Serves 4-6

Just recently I was given a fantastic kitchen appliance called a My Cook Premium to test out for a couple of weeks and asked to give my honest feedback as a cook, mother and all round foodie. It’s one of those fancy new machines that weighs, cooks, blends and even cleans itself! At first I wasn’t sure how I felt about it, you see I grew up in a generation where scales weighed stuff, ovens and stoves cooked stuff, a blender blended stuff and my mother cleaned everything. After my first use I was totally hooked, this machine has made my life so much easier that I had to spread the word! And what better way then to come up with a recipe for it!?
The recipe I have re-created is a family favourite, especially during summer. It’s not a tradition San Choy Bau it’s more of a San Choy Bau meets Fried Rice. In summer whenever I cook rice I always make twice as much so then I can whip up my San Choy Bau a few days later. Try and use rice thats gone cold, if you try this recipe with freshly cooked rice you’re going to end up with one big goopy sloop which lets face it no-one wants! You can of course re-create this dish using your stove top, but using the My Cook Premium is so much easier!

Ingredients:

  • 2 Cups of leftover steamed white rice (If you don’t have left over rice, cook rice a few hours before hand and then place in the fridge to go cold)
  • 500g of lean mince meat
  • 2 Cloves of garlic, peeled
  • 4 pieces of Buderim naked Ginger, diced
  • 1 brown onion, peeled cut into 8
  • 1 Large carrot, peeled and diced
  • 1/2 Red capsicum, diced
  • 1/2 Cup of frozen peas
  • 2 Tbs of peanut oil (you can use a vegetable oil instead)
  • 2 Tbs of oyster sauce
  • 1 Tbs of soy sauce
  • 1/2 Tbs of fish sauce
  • 2 Tbs of kecap manis (AKA sweet soy)
  • 8-10 iceberg lettuce leaves, whole
  • 1/4 Cup of crushed peanuts for garnish
  • 1/2 long red chilli for garnish (you can leave this out)
  • 1/4 Cup of coriander, roughly chopped

Method:

1) Remove the rice from the fridge just before you start cooking.
2) Place the onion and garlic into the jug and select speed 5 for 20 seconds or until all your ingredients are to your likin.
3) Next place the paddle attachment and pour in the oil and add the carrot, select 120 Degrees and press speed 1 button for 5 minutes to lightly sautee your onion, garlic and carrot.
4) Next add your mince meat making sure that you break it up a bit with your hands as you place it into the jug. Again you want to select 120 Degrees and speed 1 but this time for 15 minutes so your meat can brown all over.
5) When the timer goes off its time to add the soy, keycap manis, fish sauce, oyster sauce and frozen peas. Select 120 Degrees, speed 1 and cook it for a further 13 minutes.
6) Lastly you need to add the rice to the jug to heat through and mix through the delicious meat mixture. Select 120 Degrees, speed 1 for 5 minutes or until the rice has warmed through.
7) Trim all the lettuce leaves using a pair of scissors so they are all about the same size. Then place the trimmed lettuce into the lettuce cup.
8) Serve by arranging the lettuce cups onto a serving platter and top with meat mixture then garnish with nuts and chilli.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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