Pickling Liquid

  • White Vinegar 300.0 ml
  • Water 600.0 ml
  • Sugar 150.0 g
  • Cloves, toasted 5.0 g
  • Ginger, toasted 5.0 g
  • Coriander Seeds, toasted 5.0 g
  • Lemon 1.0 pc
  • Kohlrabi 200.0 g

Tamarind Braised Pulled Beef

Crispy Tartlet

  • Popiah Skin 6.0 pc

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.



  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.