members recipes

Ingredients
500g lean beef such as rump or topside shredded thinly
100ml peanut oil
50ml sesame oil
12 shallots, peeled and sliced thinly
6 garlic cloves, peeled and sliced thinly
½ cup raw sugar
½ cup mint leaves, chopped roughly
½ cup coriander leaves, chopped roughly150ml fish sauce
7 limes, juiced
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Coconut rice

2 cups jasmine rice, washed clear in a sieve
1½ cups coconut cream
1½ cups cold water
2 limes, rolled, cut and juiced

Method
Deep-fry the shallots and garlic in not-too-hot oil until golden, draining on absorbent paper.

Place all of the ingredients into a bowl, mix together and infuse in the fridge for 2 hours.

Drain the liquor and reserve.

In a smoking-hot wok, fry the beef quickly in small batches, keeping it raw in the middle. Put back into the liquor.


[b]Rice:[/b]

Place the washed rice into a thick-bottomed saucepan or rice cooker. Mix the coconut cream and water together and add to the rice. Stir to the boil, and turn the heat down to the lowest possible heat and cover the saucepan with a lid. Simmer the rice for 15 minutes, then remove from the heat, leaving the lid on, and rest for another 15 minutes.

Remove the lid, fluff up the rice and stir in the lime juice.

[b]To Serve[/b]
Place a mound of warm coconut rice in the centre of the plate (we use a cookie cutter and press the rice into this). Spoon the beef around and top with a favourite relish such as mango or cucumber and serve.

For an extra touch, scatter over crushed peanuts or cashews, some coconut cream and crispy shallots.