San Choy Bow
San Choy Bow – This week we are recreating a dish that is close to australians, San Choy Bow with our Rangoon Sunrise twist. Crispy Iceberg lettuce are so fresh this spring and I paired it up with juciy spice lamb minces, sweet and sour mango, fresh peppers, beets, birdeye chillies. The overall taste worked well especially after I drizzle Rangoon Sunrise Sesame & Chilli dressing. My mouth is singing with bursts of flavours from juicy meat, fresh mango, heat from chillies.
Mango is the tropical jewel
Growing up in Rangoon, tropical fruit mango is abandant throughout the year. Eating them fresh as fruits is part of the daily routine during mango season. Often paired with sticky rice, or use in desserts, green mango seasoned with spices are many of the popular street foods. In the kitchen, we also ferment mango to make fresh salads for the main course. Pickling with peanut oil and spices to enjoy as side dish.
The inspiration behind today’s San Choy Bow came from using mango in cooking for generations. The sweet and sour note of mango with the chillies combo works wonder. I like mine extra chilli but I recommend to reduce heat to your heat tolerant level.
Ingredients
Olive Oil
Birdeye Chillies ( Chopped )
Rangoon Sunrise – Sesame & Chilli
Salt
Cooking
Cook the meat on medium heat after the oil is heated. Season with smoked paprika and salt. Cook till the meat is ready or the colour changed.
Pull the lettuce leaves one by one to form the cap. You can use a single leaf or layer a few together. Wash under cold water and set aside to drain. If needed, wipe the excess water with kitchen towel.
Cut mango, beets, peppers, chillies into bite size. I love the heat from the chillies so I left them with seeds.
On your plate, place the lettuce caps in order. Scoop the chopped peppers, meat, mango, beets, chillies in this order. Drizzle with Sesame & Chilli from Rangoon Sunrise.
Check out our IG page for detail recipe video and more.
