Photo: some baked meat rolls wrapped in banana leaf.
I like to make these meat rolls for parties. They are convenient finger food. You can either bake them in an oven or barbecued the rolls over a wire rack. The aromatic savory meat rolls are warming with beef and chicken having hotter energetics than pork.
• 8 oz. (226 gm.) sliced meat
• 1 ½ tbsp. teriyaki sauce
• 2 tbsp. water
• 1 tsp. sugar
• 2 tsp. cornstarch powder
• 2 stalks lemongrass
• ¾ inch ginger (peeled)
• 1½ tsp. curry powder
• 2½ to 3 tbsp. peanut butter with crunchy peanuts
• Chili powder (optional)
• 8 pieces of Banana leaves or foil about 12 cm. to 15 cm. square
1. Slice meat 3 to 4 mm. thick and about 3 cm. long.
2. Marinate Ingredients A for several hours or overnight.
3. Pound lemongrass and ginger before cooking. Squeeze juice into the marinated meat. (Substitute with lemongrass essence if fresh lemongrass is not available).
4. Add in rest of Ingredients B to marinated meat. Mix well.
5. Blanch banana leaves in a pan of hot water.
6. Put some meat on a square of clean banana leaf or foil and roll up.
7. Flatten the meat roll slightly.
8. If you are using banana leaf, staple the two ends together or secure with a tooth pick.
9. Arrange meat rolls on a baking tray and bake in a preheated oven at 190 degree Fahrenheit for 15 minutes.
10. Serve wrapped in original leaf or foil.
Eating too much spicy food make us sweat whereas too much salt raises our blood pressure. Both flavors are beneficial when taken in moderation but become destructive in excess over an extended period. Spicy (pungent) and salty flavors act on your body differently. Each flavor has an affinity for different organ system in the body. To know more about the properties of the two flavors, check out:
Warming Up With Pungent Flavor. – (New window)