Okay so Uni’s just gone back, so hopefully I can keep these blogs frequent (2 in 2 weeks….). With my heavy study requirements it’s important to me to cook as much as I can, as cheap as I can, whenever I can, so I can spend my money on necessities like text books and after work/study beer. This meal won’t break the budget, is easy to make and leftovers are delicious in a jaffle or just with rice. At the height of summer this fresh dish is my own take on my mum’s take on San Choi Bao.
- 1 tbs oil
- 500g mince (beef, veal, chicken, pork, have some fun!)
- ½ a Sweet Potato or thereabouts, diced
- 2 Carrots, also diced
- 2/3 cup oyster sauce (I use the Ayam brand)
- ½ cup Soy Sauce
- 1-2 tbs raw sugar
- Whole Crisp Lettuce Leaves
- In a large saucepan, heat the oil to a medium heat. Add the mince and cook till brown.
- Add the sweet potato, carrot, soy and oyster sauce and raw sugar, mix well.
- Cook over a medium heat for 15 minutes and then reduce to a low heat. The mixture should taste slightly sweet, but not too sweet – this is dinner we’re cooking!
- Allow to simmer for 30 minutes or until most of the liquid has evaporated.
To eat, scoop a small amount into the cup of a lettuce leaf. Fold the leaf until you have a parcel of food, much like a small souvlaki or a taco – whatever works for you!