Siu Mai Banh Mi

This Viet-style sand­wich has juicy meat­balls in a baguette for a hefty bite. Chef BELINDA TAY of Nam Nam Noo­dle Bar shares the recipe with us.

Simply Her (Singapore) - - Home & Food | One Dish Wonder -

Makes 4 IN­GRE­DI­ENTS 450g minced pork or chicken 1 large egg 10 wa­ter chest­nuts, minced tbsp fish sauce cup chopped spring onions 4 cloves gar­lic, minced 1 tbsp corn­starch 1 tbsp su­gar 1 tsp salt 1 cup wa­ter 225g canned tomato sauce 2 shal­lots, chopped 1 tbsp oil 4 small baguettes, halved length­wise 4 tbsp may­on­naise 50g pork liver or chicken liver pate 1 Ja­panese cu­cum­ber, sliced cup co­rian­der leaves 100g Viet­namese pick­les* cup sliced red chill­ies (op­tional)

DI­REC­TIONS 1 Com­bine the pork, egg, wa­ter chest­nuts, fish sauce, spring onions,

of the minced gar­lic, tbsp corn­starch, tbsp su­gar, and tsp salt and mix well by hand. 2 Shape the mix­ture into 16 meat­balls and steam for 20min un­til cooked. 3 In a small bowl, mix cup wa­ter with the tomato sauce and re­main­ing corn­starch, su­gar and salt. Stir to com­bine and set aside. 4 In a pan, stir-fry the shal­lots in the oil over high heat. Add the re­main­ing gar­lic and cook for 30 sec­onds un­til fragrant. Add the tomato sauce mix­ture and re­main­ing wa­ter, and cook, stir­ring con­stantly, un­til the sauce thick­ens. Re­move from heat. 5 Spread may­on­naise and pate on the baguette halves. 6 Coat the meat­balls evenly with the tomato sauce. Sand­wich them in the baguettes with co­rian­der leaves, pick­les and red chill­ies.

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