Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: dyljon on December 18, 2010, 09:36:50 am
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This is my first attempt at a recipe conversion, and it worked out pretty well... adapted from CSIRO Total wellbeing diet bk 1.
Name of Recipe: Sang Choy Bow
Number of People: 2-4 depending on how hungry you are!
Ingredients:
1 iceberg lettuce (or baby cos)
6 water chestnuts, finely chopped (could do this in tmx at start I guess - I forgot so did it by hand.)
1 tbs EVOO
8 shiitake mushrooms (I use dried and soak them in boiling water for 5 mins)
2 cloves garlic
2cm piece ginger
400g lean minced pork (or pork/veal mince)
50g dried rice vermicelli, soaked in hot water for 10 mins then roughly chopped
2 tbs oyster sauce
1 tbs salt-reduced soy sauce
1 tsp sesame oil
1/2 small red chilli (or more if you're like me!)
1 egg
hoisin sauce
4 spring onions finely sliced
Preparation:
Discard outer leaves of lettuce, then cut whole leaves from head to form cups. Set aside.
Chop garlic and ginger 3 seconds, speed 7, then scrape down sides of bowl. Add EVOO and shiitakes, saute 2 mins, varoma temp, speed 1.
Add mince, cook 8 mins, :-: ^^, placing steamer bowl on lid instead of MC.
Add water chestnuts and noodles for 3 mins, 100 temp, :-: ^^
Add oyster sauce, soy sauce, cornflour, chilli and egg. Cook 10 mins, 100 temp, :-: ^^
Allow to cool slightly before dividing into lettuce cups. Drizzle hoisin sauce over top and sprinkle on sring onions.
Tips/Hints:
I sometimes don't bother with the lettuce and just eat this as a bowl of mince! In its proper lettuce form it's nice alongside some steamed Asian greens.
members' comments
Maluhia - Husband thinks that this is proof, after this and the chili con carne debacle, that Thermomix food is bland. I think I really needed to heed the suggestion and add more than one chili. I felt like the recipe base was a good basic Asian flavor throughout but the lack of browning that happens to the meat, etc. in the thermomix might impede some of the taste.
Do you notice a difference in the taste for this dish when you use a saucepan and fry vs. the thermomix?
dyljon - I didn't notice a taste difference but a texture difference. The mince was a bit "mushier" than in the frypan. I personally use more garlic, ginger and chilli than suggested in the recipe, but put down quantities here from the book. While I am still new to the world of tmx, I have noticed already that you do need to add more spice/seasoning etc to compensate for the non-browning issue.
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Sounds like a great recipe dyljon - we can certainly do with more Asian recipes on here.
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I am so making this for lunch today!
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Reporting back - made it.
Husband thinks that this is proof, after this and the chili con carne debacle, that Thermomix food is bland. I think I really needed to heed the suggestion and add more than one chili. I felt like the recipe base was a good basic asian flavor throughout but the lack of browning that happens to the meat, etc. in the thermomix might impede some of the taste.
OP, do you notice a difference in the taste for this dish when you use a saucepan and fry vs. the thermomix?
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Hi Maluhia - I didn't notice a taste difference, but a texture difference. The mince was a bit "mushier" than in the frypan. I personally use more garlic, ginger and chilli than suggested in the recipe, but put down quantities here from the book. While I am still new to the world of tmx, I have noticed already that yiou do need to add more spice/seasoning etc to compensate for the non-browning issue.
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I agree the TMX does much better with MORE spice added, that is my next trick :)
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Hi, what temperature do you cook the mince at? Thanks.
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I don't like the texture of mince in the TM
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I love my thermie for almost everything - except mince. Now that my kids are older (and not hanging off me :-)) I have reverted back to using the stove top for mince. I make a Sang Choy Bow mix on the stove top (similar recipe with more chili and brown rice instead of the rice noodles). :)
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Yummy