Monday, July 9, 2012

Bo Cuon La Lot (Grilled Beef Wrapped with Betel Leaf)

Sorry I’ve been mia due to the power outage of the scary storms on June 29th, we finally got our power back on July 4th. Although we were out of power, luckily the sister in law got power; therefore we took the opportunity to spent the time with family.

Today I would like to share with you an easy dish that is good for appetizer, snack or pair it with rice noodle for main dish. For more information on Betel Leaf (La Lot), and not to confuse with betel from wiki (because that is "La Trau" a different kind). If for some reason you can't fine Betel leaves you can substitute with Grape leaves and it'll be as yummy.


1 lb ground beef
¼ lb ground pork
2 stalks scallion (chopped)
3 cloves garlic (minced)
2 tablespoons finely minced lemongrass (about 1 small-small stalk)
1 teaspoon Madras curry powder
2 teaspoons fish sauce
1 ½ teaspoons oyster sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon 5 spice powder
1 teaspoon olive oil
1 ½ teaspoon sugar
.4 oz betel leaves (3-4 dozen betel leaves)

In a bowl, add ground beef, ground pork and all the ingredients together. Use your hand to mix well.

Use your figures or scissor to pluck the betel leaves from stems. Make sure to keep the little stem attached to the leaf. You’ll need it to seal it up later. Rinse and pat to dry.
How to make the rolls, place the betel leaf face down. Add 1 tablespoon of meat(more or less depend on the size of the leaf), spread it out evenly. Roll the meat into the leaf halfway, fold in both sides; continue to roll up, use the end stem to seal it up.
Preheat the grill on high-heat and leave it for 5 minutes to warm up the grill.

Turn down to low-heat and place the rolls on the grill. Grill for about 7-10 minutes flip it frequently to avoid burning. Cooked rolls will feel firm, look a bit shrunken, and a little charred.

Also, check out my other grilled recipes: Grilled Boneless Skinless Chicken Thighs with Lemongrass
, Grilled Pork Ribs With Lemongrass, Grilled Shrimp and Vegetable Kabobs, Grilled Quails with Lemongrass, Grilled Porterhouse Steak, Grilled Vegetables

Link up:
Kate @ centsationalgirl

1 comment:

  1. I am sorry to hear that storm effected you. It is really scary to be without power on these dangerous heat waves.
    Your dish today is very interesting. I never tried betel leaves, but just google it and I see that they are mild and peppery flavor. Great recipe!


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