Yield: 100 pieces
Attention: A common mistake with Students is to mistake ground beef for ground pork. This dish calls for Beef, be sure you have the proper ingredients before you combine them. If unsure, ask Chef.
Ingredient Amount
Beef shoulder, ground 75/25 meat/fat 4 lb.
Garlic, minced 65 g
Lemon grass, powdered in spice grinder 2 Cup
Black pepper, freshly ground 40 g
Sugar 120 g.
Soy Sauce 120 ml
Fish Sauce 360 ml
Vietnamese chili garlic sauce,(sambal olek) 250 ml
Vegetable oil 5 ml
Sesame oil 5 ml
La Lot leaves 50-100 ea.(depending on size)
Bamboo skewers, 6-inch 200 ea.
Mise en Place
1. Combine the beef with all the ingredients, except the leaves. Mix well and marinate at room temperature for 2 hours or covered in the refrigerator overnight.
2. Sauté 1 oz. patty to taste test with chef. Adjust as necessary.
3. If leaves are fresh, blanch in boiling water until tender, about 1 minute, shock. If leaves are previously frozen blanching is not needed.
4. Wrap 1 tablespoon of beef mixture in each la leaf, rolling into a cylinder, leaving the sides open.
5. Place 3-5 cylinders onto two parallel skewers (Chef Demo).
NOTE: IF leaves are very large, you may be able to cut in half to get 2 pieces from each leaf.
At Service
1. Using Charcoal Satay Grill, cook until the leaves are brown on one side, about 3 minutes. Turn and cook until lightly browned all over, about another 3 minutes. MEAT MUST BE COOKED THROUGH
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