Ingredients for Beef Cha La Lot
– 400g ground beef
– A handful of scallions
– 1 handful of large betel leaves
– Seasonings: Fish sauce, pepper, seasoning powder, MSG
How to Roll Cha La Lot to Make it Green and Not Blacken – 10 out of 10
How to Roll Beef Cha La Lot Deliciously
One of the secrets to rolling delicious Cha La Lot without it turning black is to blanch the betel leaves while the meat is marinating. Rinse the leaves, blanch them in boiling water for a second, then plunge them into cold water, and finally, pat them dry before rolling. This is the trick to keeping the rolls green and fresh-looking.
There are several ways to roll Cha La Lot, but the traditional cylindrical shape is the most common.
For an aesthetically pleasing roll, arrange the leaves with the green side out, add the meat, fold in the sides, and roll. When fried, the rolls will have a vibrant green color that is very appealing. Additionally, to prevent the rolls from burning and turning black, use just enough oil in the pan—not too little, which can cause burning, and not too much, as that will make the dish greasy.
How to Fry Cha La Lot Perfectly
Add enough oil to a pan to just coat the bottom; you don’t need a lot. Heat the oil and then arrange the Cha La Lot rolls in the pan. Initially, set the heat to high to shape the rolls and evaporate the moisture from the filling, ensuring the rolls don’t release water during frying. Once the bottom of the rolls has sealed, lower the heat to cook the filling without burning the leaves.
When the outer leaf layer appears thinner and clings tightly to the filling, slightly charred, remove them from the oil, drain the excess, and serve.
