Recipe: Sang choy bow – The Cookbook Challenge Week 23 ‘Leaf’ theme

by April@MyFoodTrail on June 18, 2010

in Asian, Cookbook Challenge 2010, Cooking, Entrees, Pork, Recipes

Theme: Leaf
Cookbook: Women’s Weekly Cook – How to cook absolutely everything

Sorry that it has been so quiet here on My Food Trail and also on Twitter. Ever since I’ve gotten back from my US trip, it has been really hard to find the time to blog and once you have been out of it for some time, it’s really hard to get back into the swing of things. My outstanding blog posts just keep piling up and since it’s been so long, I don’t know where to start! I’m hoping that my blogging mojo comes back and I start to look forward to blogging again.

I can’t believe I am so far behind in my Cookbook Challenge posts. It is almost embarrassing since the challenge was my idea in the first place! The weeks seem to pass by really quickly. You’ll be glad to know though, that I have been keeping up with the cooking side of the challenge, just not the posting side.

I chose to make a sang choy bow for ‘leaf’ week. “Sang choy bow” is how the cookbook spelt it, but there are so many variations (san choi bao, sung choi bao, san choy bau etc) as with a lot of Chinese food translations. It is basically minced meat sitting in a lettuce leaf.

The beauty of this dish is that you can add whatever ingredients you want or have on hand for the filling and use whatever lettuce you like best. I wanted a combination of prawn and pork and I had some leftover cos lettuce so that’s what I used to make my sang choy bow.

My computer recently crashed and I had to reinstall Windows and I’m not sure all my photos were backed up properly because I could only find one photo of this dish and I’m sure I took more!


Sang choy bow

Sang choy bow - Finished

Ingredients
350g pork mince
100g raw prawn meat (about 7 prawns), roughly chopped
2 tsp light soy sauce
2 tsp cornflour
Oil for frying
2 cloves garlic, finely sliced
½ small brown onion, finely diced
90g water chestnuts*, finely chopped
1 tbsp light soy sauce, extra
1 tbsp rice wine vinegar
1 tsp lemon juice
1 tsp sweet chilli sauce
Lettuce leaves (either iceberg or cos)
* Available in small cans from your supermarket

Method
1. Combine pork mince with prawn meat and add two teaspoons of soy sauce and cornflour and mix well. Set aside for 20 minutes.

2. Heat oil in a wok and stir fry garlic and onion until softened. Add pork and prawn mix and cook until pork changes colour. Make sure you break up the mince as it’s cooking.

3. Add water chestnuts, extra soy sauce, vinegar, lemon juice and sweet chilli sauce and stir fry for a further 2-3 minutes.

4. Serve mixture on top of individual lettuce leaves.

Results: The sang choy bow looks a bit dismal because of the shape of the lettuce leaves! I also think visually it lacks colour, but it tasted pretty good! It had a tangy, sour flavour from the vinegar and lemon which we both liked. I would consider adding some shredded carrot and/or Chinese sausage next time. The original recipe also called for bean shoots (sprouts) but I left them out because I don’t like them.

Would I make it again? Yes, good for a quick, but tasty, weeknight meal.

Over & Out, April xx

Related Posts Plugin for WordPress, Blogger...

{ 12 comments… read them below or add one }

Iron Chef Shellie June 18, 2010 at 12:14 pm

I think I'll keep this on hand for a midweek meal. Haven't made it before, but looks delicious!

I'm far behind too… completely forgot about the challenge until now 😛 oops I knew this would happen!

Reply

Ange June 18, 2010 at 6:12 pm

I love this dish, esp as it's so easy to make!

Reply

Forager June 19, 2010 at 5:31 pm

This is really similar to my own recipe and I love the water chestnuts. So fresh, crunchy and delicious – and as you say, easy!

Reply

April @ My Food Trail June 21, 2010 at 11:59 am

Hi Iron Chef Shellie: Hopefully you can catch up soon! I know you've been busy!

Hi Ange: It's great cos it's easy and quick to put together.

Hi Forager: I love the texture water chestnuts add to minced pork.

Reply

Clare @ Mrs Multitasker June 22, 2010 at 10:48 pm

Yay you're back! Keep at it April you can do it!!
Prawn, minced meat and water chestnut sounds like my kinda food =)

Reply

April @ My Food Trail June 23, 2010 at 2:24 pm

Hi Clare: Thanks! 🙂

Reply

mademoiselle délicieuse June 27, 2010 at 11:00 pm

I know how you feel but also very happy to read anything you have time to post =)

Reply

Conor @ Hold the Beef July 4, 2010 at 2:05 am

However you spell it, this is a top dish. Very fresh, and perfect for low carby peeps too

I am so feeling the lack of blogging mojo myself right now! Been back home for days now, and it is just seemingly an impossible task. We need clones.

Reply

April @ My Food Trail July 6, 2010 at 10:53 am

Hi mademoiselle délicieuse: Aww, thanks! 🙂

Hi Conor: We'll have to jump back on the blogging bandwagon together! 🙂

Reply

Albury Motel July 19, 2010 at 8:23 pm

Hi April,

looks yummy and sounds easy enough to cook, it's always nice cooking dishes where you can experiment a bit by adding ingredients with out spoiling the main dish…

Thanks for sharing

Reply

Restaurant Melbourne July 19, 2010 at 10:34 pm

Hi April,

sounds quite nice and simple to cook, the shredded carrot would defiantly be a nice add with some crushed linseed sprinkled over the top mmmm!

Reply

April @ My Food Trail July 21, 2010 at 11:54 am

Hi Albury Motel: That's one of the great things with savoury cooking, you can adjust it to your own taste!

Hi Restaurant Melbourne: Crushed linseed is an interesting idea!

Reply

Leave a Comment

Previous post:

Next post: