Wednesday, May 23, 2012

Asian mince on rice recipe


I can't take credit for the incredible taste sensation that is this recipe. That's all thanks to my friend Lin Chu, who is one of the best cooks I know.

And I didn't actually get the recipe directly from Lin, but via another lovely friend of mine, Anna.

This Asian mince on rice recipe is such a hit in our household, L requests it most days. Whenever I make it, we have enough leftovers for us all to eat it again for lunch the next day. To reheat it, I just put a little bit of water in the bottom of a pot, throw in the leftover rice and mince and heat it through until everything is simmering.

I made this recipe tonight for dinner and L actually said, "Thank you for making it, Mummy."

The original recipe from Lin Chu didn't have quite so many vegetables as the one I'm sharing. Just one carrot and some herbs. But I bulk it out with more carrots and green vegetables from the garden, either silverbeet/spinach or zucchini. I've even thrown in a grated beetroot from our garden once. It didn't ruin it, but it didn't add anything either.

This is a great recipe for hiding liver in because the marinade disguises the flavour really well. You really can get away with quite a lot of additions with this recipe, as long as your basic sauce stays the same.

It's also a good dinner to prepare earlier in the today because you can mix up the mince and marinade, and set your rice soaking, then all you've got left to worry about at dinner time is prepping the vegetables and cooking everything.

Ingredients
  • 500g pork or beef mince (and a few tablespoons of grated liver if you're game)
  • 1T Thai sweet chilli sauce
  • 1T sesame oil
  • 1T grated fresh ginger
  • 1T soy sauce
  • 1t fish sauce
  • 2t brown sugar or 2 cubes palm sugar
  • 2T oyster sauce
  • 2 spring onions, diced
  • 2 carrots, peeled and grated
  • 2 zucchinis, grated; or a head of spinach or silverbeet, prepared like this
  • 2T chopped coriander, mint, basil (or mixture) - tonight I made it with parsley because I've got heaps of it growing around the place
  • 1/4c cashews, roasted

Method
1. Mix mince (and grated liver) with sweet chilli sauce, sesame oil, ginger, soy sauce, fish sauce and sugar. Leave for at least five minutes, or all day in the fridge.

2. Heat a wok and fry mince mixture over high heat until cooked through.

3. Reduce heat and mix in oyster sauce, carrots, silverbeet/spinach/zucchinis, spring onions, herbs and cashews.

4. Cook for another couple of minutes.

Serve on plain Basmati or Jasmine rice.

Serves four to six.

13 comments:

  1. Nice! That's mince dressed up alright. I think in my version I'll try hiding brussel sprout which our kids won't go near. ツ

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  2. Really enjoyed this recipe. It was easy to prepare and tasted great. I used both chicken and beef mince and it tasted amazing. I love the Thai flavours. I'm sure this will become one of my regular dishes. :)

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  4. So very delicious, had two servings. Will definitely be making again :)

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  5. I made this tonight for the first time. I added grated cellery and capsican as well as fine chopped onion (as I did not have challots) and very lean bacon. I also made one cup of white rice and one cup of Brown rice to combine and serve with the mince. This meal tasted so GOOD! My son rated this meal 10 out of 10! will definitely cook again. Thank you :)

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  6. I made this tonight for the first time. I added grated cellery and capsican as well as fine chopped onion (as I did not have challots) and very lean bacon. I also made one cup of white rice and one cup of Brown rice to combine and serve with the mince. This meal tasted so GOOD! My son rated this meal 10 out of 10! will definitely cook again. Thank you :)

    ReplyDelete
  7. I cooked this meal for the first time tonight. I also added fine cut cellery and capsicum and onions as I did not have challots. I also added very lean bacon. I cooked one cup of white rice and one cup of brown and combined to serve with mince. This meal turned out so GOOD! My son rated it 10 out of 10. Will definitely cook again! Next time I will try chicken mince instead of beef. Thank you so much for the recipe :)

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  8. What an amazing recipe ... super easy and really really nice .. thankyou

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    Replies
    1. I'm so pleased you liked it. It's still my daughter's favourite meal ever.

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