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Jun 26, 2009
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Lettuce Cups

By: Sharlene Tan


Lettuce Cups

Skip the fried noodles and this dish can be an appetizer.  

Serves

Prep Time 20 minutes
Cooking Time 10 minutes

 

bihon noodles (thin rice noodles),
      cut into small squares
1/4 kilo ground pork
2 shiitake mushrooms, diced
   (Tip: Dip dried shiitake mushrooms
   in a bowl of hot water to soften before dicing.)

1/2 cup carrots, diced
1 singkamas (jicama), diced
1/2 cup water chestnuts, diced
1/2 cup celery, diced
1/2 cup water
salt and pepper to taste
2 teaspoons cornstarch mixed with 1 teaspoon water
lettuce leaves
1 bottle hoisin sauce
      (If you find this sauce too thick,
      dilute by adding a few teaspoons
      of hot water.)
chopped spring onions

 

1  Fry bihon noodles in oil until they expand. Set aside.

Sauté ground pork in a little oil. Add in mushrooms, carrots, and singkamas.

After 2 minutes, add in water chestnuts and celery. Pour in water and wait for it to boil. Season with salt and pepper. Slowly pour in cornstarch mixture until a thick consistency is achieved. Add more if desired.

4  To serve: Place a small amount of bihon noodles on a lettuce leaf. Spoon ground pork mixture and drizzle some hoisin sauce on top. Top with spring onions.

Preparing tip:
To turn it into an appetizer, place 2 to 3 tablespoons of the meat mixture on the center of the lettuce cup and place a teaspoon of hoisin sauce. Bring the edges of the leaves together toward the center and secure with a toothpick.

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Photography by Ocs Alvarez | Styling by Sharlene Tan

 




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  • joan Mar 23 2010 @ 09:08am Report Abuse
       
    just like in chinese restaurant
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