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250 g
60 g
2
stalks
1
clove
1
teaspoon
1
teaspoon
2
teaspoons
1
teaspoon
1
teaspoon
1
teaspoon
16
2
tablespoons
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Rump steak, finely chopped
Pork fat, finely chopped
Lemon grass, finely chopped
Garlic, finely chopped
Ground turmeric
Ground cinnamon
Five spice powder
Palm or golden caster sugar
Salt
Pepper
Vine leaves, thoroughly washed, if packed in
brine
Vegetable oil, for brushing
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Method :
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Mix together the steak, pork fat, lemon
grass, garlic, turmeric, cinnamon, five spice powder, sugar, salt and
pepper in a large bowl.
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Cover and leave to marinade for several
hours or overnight in the refrigerator.
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Place a vine leaf flat on a board and put
a heaped teaspoon of filling about one-third of the way up.
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Fold the sides over and then roll up the
leaf neatly from the bottom. Repeat with the remaining vine leaves and
filling.
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When you have stuffed all the vine leaves,
brush them with a little oil and grill them under a preheated grill for
about 10 minutes, turning from time to time.
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Serve with the dipping sauce.
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