San Choy Bau


  • 2 tbsp cornflour
  • 4 tbsp water
  • 3 tbsp soy sauce
  • 2 tbsp kecep manis
  • 4 tbsp oyster sauce
  • 2 tsp sesame oil
  • 3 tbsp rice wine / vinegar
  • 3 tbsp sweet chilli sauce
  • 1 tbsp oil
  • 2 garlic cloves
  • 2 tsp ginger
  • 500g pork mince
  • 500g turkey mince
  • 1 onion
  • 2 carrots
  • 1 zucchini
  • 10 mushrooms
  • 1 can water chestnuts
  • 1 iceberg lettuce
  • crushed peanuts (optional)


  • Prep Ingredients: Mince the ginger and drain and finely chop the water chestnuts. Grate the carrots and zucchini and finely chop the mushrooms. Alternatively you can throw all of these in the food processor.
  • Take the head of iceberg lettuce and separate it into leaves. Set aside.
  • For the sauce: In a small bowl, mix the cornflour with the water until it is lump free.
  • Add soy sauce, kecep manis, oyster sauce, sesame oil, rice wine and sweet chilli sauce and mix. Set aside.
  • For the filling: Heat oil in a wok on high heat. Add the garlic, ginger and onion to the oil and stir-fry for 1-2 mins
  • Add to the pan the turkey and pork mince. Cook until slightly browned and cooked through.
  • Add all the veggies and cook until they are softened (usually 2-3 mins)
  • Add the sauce to the pan and cook for 2 minutes until the mix thickens and becomes nice and glossy over the mince.
  • Transfer the mince mix into a large serving bowl next to the plate of lettuce cups.
  • Place spoon fulls of filling into the lettuce cups and sprinkle with the peanuts (if using). Bundle it up and enjoy!

#CBF Adaptation:

Replace all of the Sauce ingredients with just 3-4 tbsp of Massaman Curry Paste + 4 tbsp Kecap Manis.