One of the best, most creative, adventuresome and enthusiastic cooks I know is my friend Tina. We have shared many meals and also share the willingness to try almost anything but have especially bonded over Kabul's Afghani Restaurant food in Sunnyvale. On my most recent visit to Tina she fixed me a "road dish" (food she lovingly prepares to see me from California to Oregon but is almost always consumed long before the border.) I recommend this so highly. The various flavors explode in your mouth and you can chose the proportions of the various ingredients. Tina made her own plum sauce, which was delicious, and dried her own mushrooms which were semisoft. This dish is a jumping off point for your own creative additions but it is worth your while to try it in its original form. It was a wonderful surprise for me as I sat at a rest stop with all the little piles of ingredients, the final product was unexpected and became an instant classic. This would make a great and fun company starter.
TINA’S LETTUCE WRAP
INGREDIENTS:
Butter lettuce – the smaller center leaves
Chop finely and kept in separate containers or piles:
Ginger - after peeling the "meat" only
Jalapeno - as hot or mild as you like it
Shallot
Lime - the pulp center not peel
Cilantro
Toasted coconut (unsweetened, natural is best)
Salted peanuts
Savory mushroom
Or
Dried shrimp
Chinese plum sauce
DIRECTIONS:
Pile the chopped ingredients on the leaf, top with plum sauce,
wrap and gobble down!
