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Pickling Liquid

  • White Vinegar 300 ml
  • Water 600 ml
  • Sugar 150 g
  • Cloves, toasted 5 g
  • Ginger, toasted 5 g
  • Coriander Seeds, toasted 5 g
  • Lemon 1 pc
  • Kohlrabi 200 g

Tamarind Braised Pulled Beef

  • Lemongrass 2 pc
  • Shallots 20 g
  • Green Chilli, strips 10 g
  • Thai Fish Sauce 10 g
  • Corn Oil 10 ml
  • Beef Short Ribs 400 g

Crispy Tartlet

  • Popiah Skin 6 pc
  1. 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.
  2. 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.
  3. 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.