serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Spice Up Your Life
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 200 g beef eye fillet, trimmed of fat and sinew, chilled
- 100 g lap cheong sausage, thinly sliced
- 1 litre canola oil, for frying
- 12 casava crackers
- 200 g Greek yoghurt
- 20 g dashi powder
- 50 ml extra virgin olive oil
- 200 g pickled baby octopus, sliced
- 200 g pickled yellow daikon, finely diced
- 100 g red Asian shallot, finely diced
- 100 g pickled jalapeno, finely diced
- 100 g chives, finely sliced
Instructions
- Cut the beef into a 5 mm dice, then place in a bowl, cover closely with plastic wrap and refrigerate until ready to serve.
- Place the sausage into a frying pan over medium heat (you don't need to add any oil), then cook until golden and crunchy. Drain and set aside.
- Heat the canola oil in a saucepan or deep fryer to 180˚C. Cooking in small batches, fry the casava crackers until golden and crisp. Drain on paper towel.
- Combine the yoghurt, dashi powder and 2 tablespoons extra virgin olive oil in a bowl and set aside.
- To serve, drizzle the beef with a little remaining olive oil and toss to combine. Arrange all the components of the dish into serving bowls, side by side with the yoghurt in the middle. The idea is that the guests mix all the ingredients together at the table. Serve with casava crackers on the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Spice Up Your Life
