Ingredients Jump to Instructions ↓

  1. 4 120 g slices beef fillet

  2. --MARINADE-- 100 ml White vinegar

  3. 45 g Sugar

  4. 2 Cloves garlic, chopped

  5. -finely 3 ts Nam Pla (Thai fish sauce)

  6. 120 g Chinese cillie paste

  7. 1 c Fresh lime juice

  8. 1/2 c Nam Pla

  9. 2 ts Light soy sauce

  10. 60 g Fresh coriander, chopped

  11. -finely 60 g Shallots, chopped finely

  12. 1 Clove garlic, chopped

  13. -finely 1 Green chilli, deseeded and -chopped fine --TO SERVE-- 2 sm Heads cos lettuce

  14. 1 lg Cucumber

  15. 250 g White cabbage, shredded

  16. -coarsely 1 sm Ripe pawpaw, peeled & sliced

  17. 5 cm long sticks Fresh coriander leaves To cook the beef: grill the beef until med rare and set aside. To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together. Slice the meat thinly pour over the marinade and marinate for 15 mins. To make the dressing: combine all the dressing ingredients and set aside. To serve: arrange the lettuce leaves on each plate. Trim the ends from the cucumber and cut in half crosswise. Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd marinated beef on top of the lettuce. Surround each serve with

  18. 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls. Top the beef with a generous serving of the coridander leaves. By Grand Hyatt Erawan Bankok From: Australian Vogue Wine and Food Cookbook

  19. 94/95 Typed by Joell Abbott


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