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My Kitchen Rules


Jake and Elle: Vietnamese baguettes

My Kitchen Rules on TV2

Prep time 40 minutes Cook time 10 minutes Serves 4

4 baby cos lettuce leaves
1 Lebanese cucumber, thinly sliced
4 x 15-20cm baguettes
100ml hoisin sauce
Coriander, to garnish 

5 tbs white vinegar
5 tbs caster sugar
2 carrots, peeled, julienned
3 red radishes, julienned
1 garlic clove, peeled, crushed
1 bird’s-eye chilli, finely chopped 

2 egg yolks
Juice of ½ lemon
1 tsp white vinegar
¼ tsp cayenne pepper
300ml vegetable oil
100ml extra-virgin olive oil
Salt and pepper, to season 

250g pork mince
2 bird’s-eye chillies, finely chopped
1 stick lemongrass, bruised, finely chopped
2cm-piece fresh ginger, grated
4 garlic cloves, peeled, crushed
100ml kecap manis
100ml oyster sauce
40ml light soy sauce

  1. To make pickled vegetables, stir vinegar and sugar in a large bowl until sugar dissolves. Stir in remaining ingredients, then refrigerate until required.
  2. To make mayonnaise, place egg yolks, lemon juice, vinegar and pepper in a food processor and process until smooth. With the motor still running, slowly drizzle in combined oils and process until combined. Season with salt and pepper.
  3. To make pork patties, place all ingredients in a medium bowl. Using your hands, mix to combine, and then shape into four even-sized patties.
  4. Preheat a lightly oiled barbecue hotplate, then add patties and cook for 4 minutes on each side or until cooked through. Cut in half to form semi-circles.
  5. Drain vegetables in a sieve and reserve pickling liquid. Toss lettuce leaves with a little of the reserved liquid.
  6. To assemble, spread baguettes with mayonnaise. Line with a lettuce leaf and sliced cucumber. Top with patty halves and pickled vegetables. Drizzle with hoisin sauce and garnish with coriander to serve.