A spicy dish with a southern thai twist. the aroma of shrimp paste, the sweet flavor of the beef, and the crunchy texture of lotus stems all blend together perfectly.
Ingredients
| Beef tenderloin |
300 |
grams |
| Chicken stock |
20 |
ml |
| Yentafo sauce mabin brand |
2 |
tablespoons |
| Coconut milk |
25 |
tablespoons |
| Cooking oil |
1 |
tablespoons |
| Finely chopped garlic |
1 |
tablespoons |
| Bird's eye chilies |
25 |
grams |
| Shrimp paste |
1/2 |
tablespoons |
| Finely chopped coriander root |
1 |
teaspoon |
| Lotus stems, cut into pieces |
50 |
grams |
| Salt |
1/2 |
teaspoon |
| Palm sugar |
1 |
teaspoon |
| Sugar |
1 |
teaspoon |
| Pepper |
1 |
teaspoon |
Directions
- Pat the beef dry, then slice it crosswise.
- Heat a pan over medium heat. add cooking oil, garlic, and bird's eye chilies and stir-fry until fragrant. add chicken stock, dissolved shrimp paste, and coriander roots. stir-fry until everything is well combined. add the yentafo sauce mabin brand, original recipe.
- Stir to combine. pour in the lotus stems, followed by the coconut milk. cook until about 70% cooked. add salt, palm sugar, granulated sugar, and pepper. stir to combine. done!
Serving Instructions
Place on a plate and garnish with shredded kaffir lime leaves, sliced chili peppers, and garnish with microgreens and lettuce flowers.
LAZADA
SHOPEE
TIKTOK SHOP
EN
TH
CN
