On this episode of My Market Kitchen, we venture to the Riverina wine region to taste what this region has to offer.
What can Matt Sinclair from My Market Kitchen put together with red curry paste, pork, banana leaf and Glutinous rice? Lo Mai Gai of course!
While Matt creates this flavoursome dish, Adam suggests a perfect wine pairing of Trimboli Family Wines Saverio Family Selection Trebbiano 2020 or Nericon Vineyard Reserve Durif 2018.
You can tune in at 3:30PM weekdays on Channel 10 - start cooking!
Ingredients
200gm Glutinous rice, soaked overnight, or minimum 3 hours
1 Tbsp vegetable oil
500gm Pork mince
1 tin red curry paste (Maesri brand)
2tsp Caster sugar
2 tZbsp Fish sauce
1 tsp white pepper
Pinch salt
2 banana leaves, cut into 20x20cm squares
150ml coconut cream
1 bunch fresh coriander, roughly chopped
3 spring onions, finely sliced lengthways (2-inch)
3 kaffir lime leaves, chiffonade
2 birdseye chillies, finely sliced
Method
1. Heat oil in a wok over high heat until shimmering. Add the pork mince and fry off, moving constantly for 3-4 minutes until almost cooked. Add in the red curry paste and fry off, mixing and combining with the pork for a further 2-3 minutes. Season with fish sauce, sugar, pepper and salt and adjust to taste if needed.
2. In a mixing bowl, combine an equal amount of soaked rice and cooked pork and fold together. Lay out about 1/2 cup of mixture in the centre of each banana leaf and spread out to about ½ inch thickness. Fold in the sides to cover and wrap up the mixture in a parcel. Secure the banana leaf with an elastic band or string. **To soften the banana leaves before filling, gently wave over a heat/flame, this will make it easier to fold.
3. Place into the bamboo steamer and cook undisturbed for approximately 30 minutes or until rice is cooked through. Remove from the steamer and serve open in the banana leaf. Season the coconut cream with a little pinch of salt, mix together and drizzle about over the rice. Garnish with fresh coriander, spring onion, shredded kaffir lime leaves and Birdseye chillies. Serve warm.