Tamarind Braised Pulled Beef

Tartlets have a satisfying “pop it in your mouth” appeal, and this recipe adds to that charm by combining them with tamarind-infused braised pulled beef and pickled kohlrabi. The tartlet is made from popiah skin and fried to a beautiful crisp.

Pickling Liquid
- Combine all pickling ingredients and bring to warm until sugar dissolves.
- Set aside to chill.
- Cut kohlrabi using a mandolin slicer into desired thickness, then use a ring cutter to cut the kohlrabi into an even shape.
- Transfer the sliced kohlrabi and pickling solution to a bag, and seal it using a vacuum machine.
Tamarind Braised Pulled Beef
- Using a small pot, add shallots and green chillies and sweat with corn oil for 1 min.
- Add Knorr Concentrated Tamarind Sauce, Thai fish sauce and lemongrass and cook for 2 more mins.
- Transfer mixture to a bowl and set aside to cool.
- Transfer beef short ribs and mixture into a bag and seal it using a vacuum machine.
- Cook at 80°C in a steam oven for 12 hours.
- Once softened, pull the beef short ribs and mix well with the cooking liquid.
Crispy Tartlet
- Using a ring mould, cut popiah skin into a circular shape.
- Compress popiah skin against tartlet mould and deep fry the tartlet at 180°C until golden brown.
- Plate, assemble and serve.