Napa Cabbage Wrap | Appetizers | Thai Recipes

wrapping it

mm already finished one

the filling

Last night we finally defrosted, brined, and crisped up the organic chicken we bought a week ago; we couldn’t stop ourselves going for seconds, picking at the skin, and licking our fingers. There is this whole process of home roasting a chicken that brings a warm happiness into the tummy. Every time; especially the process of  dressing the chicken, and appreciating this feathered one really did have a good life- the meat was dense, bouncy, and the skin thick, hard to tear apart. Another great thing about a roasted chicken when we don’t have people over, is the few boxes of leftover that keeps giving for the next few days. So last night, I was shredding the chicken and brainstorming for dinner tomorrow. It has been awhile that I did something of a red curry, and the craving for something spicy and light inspired this dish today- a spicy satay and napa cabbage. 

If there was a bit of time, I would of pickled some daikon and carrots, incorporating a bit of vinaigrette flavours into the roll. This time around, I didn’t put any fish sauce as the flavors came out perfect with the shredded chicken- it all depends on your palate for saltiness. If you are serving it to impress, trim the edges of the rolls so it could be neatly arranged; unlike me- swallowing it down as I was making it.:) 

Serves 2 as a main, or 4 as a side dish

The Satay

  • 1/2 red scallion, chopped finely
  • 2 tbsp of unsalted crunchy peanut butter (trader joe’s brand)
  • 3 tsp of red curry paste
  • 1 tsp dark brown sugar
  • 1/2 grated zest of a lime
  • a bit over 1 tbsp of lime juice
  • 2 tbsp of hot water
  • fish sauce to taste
The Napa Cabbage Filling
  • 6 fresh big napa cabbage leaves, simmered until cooked, about 5 minutes and removed to cool
  • 1 cucumber julienne, or sliced thinly
  • 1 carrot julienne, or sliced thinly
  • 1 red bell pepper julienne, or sliced thinly
  • 1 bunch of cilantro, cleaned
  • 3/4 cup of shredded chicken
  • 1 bunch of mint, cleaned
  • the satay (recipe above)
  1. Combine the satay ingredients and set aside.
  2. Dry the napa cabbage, open it gently onto a plate; slice the stem off (and dip it in the sauce as a snack) and set aside for other uses.
  3. Start to build your roll from the stem part by incorporating a bit of cucumbers, carrots, bell pepper, 2 sprigs of cilantro, few leaves of mints, and about 2 tsp of satay sauce; roll it gently into a roll and enjoy!

 


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show hide 2 comments

FrancesRenHuang - March 25, 2012 - 10:29 pm

HA. Yes, pinterst is the way to go :)

Vivi @ My.Beautiful.Air - March 25, 2012 - 8:10 pm

oh my gosh – these look great! Can’t wait to try this recipe! (and by ‘try’ i mean … pin it up on my pinterest.) Great pics.

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