Bangkok, baby

Passport & Plate - Thai Lettuce Cups

Thailand | Wednesday, March 4, 2015 | 3 photos

Ingredients
http://torrance.granicus.com/MediaPlayer.php?publish_id=635c5d75-4e64-11e4-ad11-f04da2064c47
{I have attached a link which has the breakdown of each parts of the recipe}
Coco-cashew sauce:
cashews, soaked overnight
coconut milk
key lime juice w/ splash of Meyer lemon juice
fresh mint leaves
thai basil leaves
fresh ginger
raw coconut aminos
coconut sugar simple syrup
sweet chili sauce
dry rub (see below)
wet rub (see below)

Dry Rub:
whole cumin seeds
whole peppercorn seeds
nutmeg
coriander
fennel seeds
star ainse
cardamom pods
turmeric

Wet Rub:
garlic cloves
thai chilis
lemongrass
shallot
grated ginger
dried shrimp, softened in water and drained

Coconut sugar simple syrup:
coconut sugar and water (4 parts water to one part sugar)

Meat:
Bork (ground beef and pork)
peanut oil
wet rub
coconut sugar
fish sauce
key lime juice w/ splash of Meyer Lemon juice
hoisin sauce
dry rub
coconut milk
cilantro
minced mint
sesame seeds.

 

How to prepare this recipe
For the Coco-cashew sauce:
Add all the ingredients to a high-speed blender and mix until all the ingredients are well blended. Scrape down the sides of the carafe, if needed and re-blend. Can be made a day ahead.
For the Dry Rub:
In a clean dry skillet on low heat warm up the rub ingredients for about 30 seconds or so.
Pour into a spice mill and grind.
Store in an airtight container. You will use the dry rub for the coco-cashew sauce, to season the meat
For the Wet Rub:
In a mortar & pestle, combine all the web rub ingredients and work it until it resembles a paste. Store in an airtight container. You will use this wet rub for both the coco-cashew sauce and to season the meat.
Coconut sugar simple syrup:
In a saucepan over medium heat, combine ¼ cup coconut sugar with 1 cup of water. Stir ‘til the sugar is dissolved and the mixture starts to thicken. Take off the heat and store in an airtight glass container in the fridge. (You will use this simple syrup in the coco-cashew sauce and to sweeten the meat, if needed.
Making the meat:
Add the peanut oil to a wok set to medium heat. Once the oil is good and hot, not smoking, add the wet rub and stir quickly, then add in the Bork. Brown the meat to make sure it is fully cooked. Then add in the coconut sugar, fish sauce, lime juice and finally the dry rub. Add the minced cilantro, minced mint and sesame seeds. Check seasoning and adjust if needed, then add the coconut milk, stir and remove from wok and place into a serving dish.
Lettuce Wrap Condiments:
Clean dry iceberg lettuce leaves cut into ‘cups’
Clean dry purple cabbage leaves cut into ‘cups’
Chopped green onions
Chopped peanuts
Cilantro
Diced cucumber
Julienned carrots
Torn thai basil leaves
Mint sprigs
Cooked rice noodles, if desired
To assemble the Thai Lettuce Cups:
Place all the Lettuce Wrap condiments on a large platter and arrange along with the cooked meat and the coco-cashew sauce.
Build the cups starting with either an iceberg lettuce cup or purple lettuce cup, add meat, condiments. Enjoy!

 

The story behind this recipe
Here is a video of me making the dish alongside a printed version of the recipe. I hope you can watch this and learn more about my recipe and me!

https://www.youtube.com/watch?v=7XFa_s1d6QM

I spent a year living in Bangkok, Thailand working as a print and catalog fashion model. It was the most inspiring and creative experience I've ever had and not only did I fall in love with the Thai people but Thai food! I ate from street vendors, hole in the wall restaurants, shacks and pretty much anywhere. Almost daily I would get wok cooked meat from a small push cart around the corner from my apartment off Silom Road. Along with the hot cooked meat you could add in all sorts of fresh herbs and condiments it was a truly a la carte experience. That is one of the things I miss the most about living in Bangkok the street food experience. Tasting food outside without the pretense of a restaurant but food in it's most simple and beautiful form. I created this recipe using the flavors from the street food that I tasted and loved, incorporating some of the techniques I learned as well, but putting my spin on it. It's Thai inspired Cheryl created.