| Level: | Advanced |
| Total: | 3 hr 55 min |
| Active: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 makrut lime leaves, finely chopped
- 2 cloves shallots
- 1/4 bunch fresh Thai basil, finely chopped
- 1/4 bunch fresh mint, finely chopped
- 1 cup fish sauce
- 1/2 cup lime juice
- 1/2 cup soy sauce
- 1 tablespoon chile sauce (sambal oelek)
- 1 tablespoon sugar
- 1/2 tablespoon chile flakes
- 1/2 tablespoon rice powder
- 1 cup mayonnaise
- 1/2 tablespoon garlic oil
- 2 pinches garlic salt
- Pinch ground pepper
- 1 clove garlic, finely chopped
- 1/4 bunch fresh Thai basil, finely chopped
- 5 pounds tri-tip beef, cut into 1-inch pieces
- 1/2 cup oyster sauce
- 1 1/2 tablespoons garlic salt
- Pinch ground black pepper
- 1 clove garlic, crushed
- 2 tablespoons canola oil
- Four to six 14-inch tortillas
- Blue Owl Fried Rice, recipe follows
- Cilantro, spring mix, chopped green onions, chile sauce (sambal oelek)
- 1 1/2 cups white jasmine rice
- 1/2 cup brown jasmine rice
- 2 cups oyster sauce
- 1/2 cup mushroom soy sauce
- 1/4 cup sesame oil
- 1/4 cup sugar
- 1 tablespoon chile sauce (sambal oelek)
- 1/2 tablespoon crushed garlic
- 1/2 tablespoon fish sauce
- 1/4 tablespoon ground black pepper
- 1/4 cup fresh cilantro
- 1/4 cup sliced green onion
- 4 cups shredded green cabbage
- 3 cups shredded purple cabbage
- 1/4 cup Thai basil
- 5 pounds chicken thighs
- 1/4 cup garlic salt
- 2 tablespoons chile flakes
- 1 tablespoon crushed garlic
- 1 tablespoon ground black pepper
- 1 tablespoon ground turmeric
- Canola oil, for cooking
- Alfalfa sprouts, for garnish
- Chile sauce (sambal oelek), as desired
Instructions
- For the nam toc sauce: Combine the makrut lime leaves, shallots, Thai basil and mint in a bowl. Add the fish sauce, lime juice, soy sauce, chile sauce, sugar, chile flakes, rice powder and 1/2 cup water.
- For the basil mayo: Combine the mayonnaise, garlic oil, garlic salt, pepper, garlic and basil in a bowl.
- For the tri-tip beef: Marinate the beef with the oyster sauce, garlic salt, black pepper and garlic for 15 minutes. Add the canola oil to a preheated flat top or griddle. Add the beef and sear for 3 minutes on each side until cooked to desired temperature. Set aside and let cool.
- For the burrito: Warm a tortilla on the flat top for 15 seconds on each side. Remove from the heat and add 1 tablespoon basil mayo to one side of the tortilla. In a separate bowl, add two scoops of Fried Rice, 2 tablespoons nam toc sauce, a handful cilantro, a handful spring mix, handful green onions and two scoops tri-tip beef, and mix together. Add to the center of the tortilla and roll into a burrito. Add to the flat top to seal the burrito for 30 seconds, until golden brown. Turn on other side and heat for 15 seconds more. Remove from the heat and cut in half. Repeat with the remaining tortillas and fillings.
- For the rice: Mix the white and brown jasmine rice in a sieve and rinse until the water runs clear. Combine with 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. Spread the rice on a tray to cool down while preparing the rest of the ingredients.
- For the fried rice sauce: Put the oyster sauce in a large bowl, then add the mushroom soy sauce, sesame oil, sugar, chile sauce, garlic, fish sauce, black pepper and 1/4 cup water. Whisk together until uniform and let sit while preparing the cabbage mix.
- For cabbage mix: Set aside a handful of cilantro and green onion for garnish. Combine the green and purple shredded cabbage in a bowl with the cilantro, green onions and Thai basil.
- For the shredded chicken: Preheat the oven to 325 degrees F.
- Add the chicken thighs to a deep baking pan. Mix in the garlic salt, chile flakes, garlic, black pepper, turmeric and 4 cups water. Bake for 45 minutes. Shred the chicken.
- To assemble the fried rice: Coat a heated flat top or griddle with canola oil. Spread the cooked rice on the flat top with space in between so it can steam and gain a light brown, crispy texture. Once ready, slowly add the fried rice sauce and mix it on the flat top until the sauce has colored the rice and no white of the rice is visible. Keep cooking until the steam has decreased significantly, then add a handful of cabbage mix. Continue to mix the rice and cabbage together. Once the rice has less steam and has acquired a crispy texture, remove from the flat top to a bowl. Let cool for 2 minutes, then mix in additional cabbage mix for more crunch. Add a serving of shredded chicken, then dress with green onions, cilantro, sprouts and some chile sauce for heat.
Reviews
Messed up and did not notice the chicken. We made fried rice beef cabbage burritos instead. Didn’t use tritip, instead used round and it was great. If we would have had tritip it would have been better.