Tamarind Beef Salad

Khanh Ong

Ingredients:

  • 120g Kohlrabi julienned
  • 120g Carrot julienned
  • 2 tbsp sugar
  • 2 tbsp veg oil
  • 2 cloves of garlic minced
  • 250g eye fillet
  • a pinch of black pepper
  • 2 tbsp tamarind water
  • 1⁄2 cup of coriander
  • 1⁄2 cup of vietnamese mint
  • 1⁄2 cup of mint

To Serve:

  • 2 tbsp fried shallots
  • 2 tbsp nuoc mam sauce
  • 2 tbsp toasted peanuts
  • 1 birds eye chilli sliced

Method:

  1. Place the kohlrabi and carrot together in bowl with sugar and leave for 10 minutes,
  2. In a hot pan add veg oil and garlic until fragrant
  3. Add eye fillet sliced thin and finish with black pepper
  4. Cook stirring for 2-3 minutes until cooked
  5. Place into a mixing bowl and add tamarind water
  6. Leave to cool for 5 minutes and then add the kohlrabi and carrots with the water squeezed out
  7. Add the herbs and toss well

Similar Recipes

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Bloody Mary Lamb Bruschetta

Bloody Mary Lamb Bruschetta

Ingredients: 1x 2 kg lamb shoulder, easy-carve or shoulder blade removed 12 prunes, pitted 2 large sprigs of rosemary, broken and leaves removed 
2 tablespoons olive oil 100 g butter 
1 onion, chopped 1 celery heart, chopped 2 garlic cloves, thinly sliced 2 fresh or...

Morton Bay Bug Skewers

Morton Bay Bug Skewers

Ingredients: Serves 4 8 Moreton Bay bugs 200g thinly sliced dried pancetta 8 bay leaves 4 ripe figs, halved 2 tablespoons olive oil Juice of 1 lemon Method: Prepare your barbecue for direct grilling over a high heat. Prepare the bugs by removing the meat from the...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

The Georgia

The Georgia

Ingredients: Serves 2 Teaspoon coconut sugar 6 freshly picked mint leaves Approx 500ml SodaStream Carbonated Water 10-15 assorted fresh berries One lime, halved Ice Method: Start by bringing together the coconut sugar and the mint in a food processor or alternatively...

Tom Yum with Chicken

Tom Yum with Chicken

Ingredients: Serves: 3 2 cup water 3 tbsp Valcom Tom Yum Paste 1 cup button mushrooms, halved 300g chicken fillet, sliced 1⁄4 cup TCC Premium Coconut Milk 4 tbsp Valcom Kaffir Lime Leaves 1 stalk coriander coarsely chopped 1 red chilli, cut diagonally Method: Bring...

Print Friendly, PDF & Email