John Myers
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Beef with Melon Cap Cay and Mandarin Rice
The perfect beef with melon cap cay and mandarin rice recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1,5 liter Deep-Frying oil, (preferably peanut oil, refined)
- 2 tbsp Sambal Bangkok ala Siu, (see appendix)
- 2 tbsp Oyster sauce, (Saus Tiram)
For the batter:
- 3 tbsp Rice flour, (tempura)
- 1 tbsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
For the vegetables:
- 4 Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 120 g Honeydew melon, (pulp in pieces)
- 0,25 piece Sweet peppers, red
- 1 smaller Chilli, green
- 2 Flower cabbage, alternatively small. cauliflower
- 12 Grapes, dark blue
- 2 tbsp Sunflower oil
For the sauce:
- 60 g Coconut water
- 60 g Honeydew melon, (pulp in pieces)
- 1 tbsp Sugar
- 2 tbsp Lime juice, fresh
- 2 tbsp Oyster sauce, (Saus Tiram)
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
For the mandarin rice:
- See Attachment
To garnish:
- Rocket or frisée salad
- 1 medium-sized Tomato
- 2 small Balls, honeydew melon
- Prepare the heavenly mandarin blossom rice according to the recipe.
- Dry the beef goulash well and use a kitchen hammer to knock the cubes into 8 mm thick plates. Halve these lengthways, larger thirds. Mix the ingredients for the marinade and use them to marinate the meat. Mix the ingredients for the batter and keep them ready.
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash a small carrot, cut off both ends, peel and slice diagonally into 3×3 mm thin sticks. Wash the honeydew melon, cut across into approx. 1 cm thick slices. Peel and core these and cut into 1 cm cubes.
- Remove the stem from the red peppers, cut in half lengthways and core 1 half. Cut this lengthways into approx. 1 cm wide strips and then diagonally into approx. 8 mm wide pieces. Wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains.
- Wash the cauliflower and separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard it. Cut the remaining stem and the leaf stalks into rolls approx. 1 cm long. Halve the leaves lengthways and thirds crosswise. Keep the stems and leaves ready separately. Wash the grapes, separate them from the stems and keep them ready whole.
- Put the ingredients for the sauce in the blender and puree for 1 minute at the highest speed. Mix in the strained marinade later.
- Strain the marinade from the beef and mix the beef into the batter for the batter. Heat the frying oil to 180 degrees. It’s hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil.
- Put the pieces of meat in the frying oil with a teaspoon and fry in small portions until light brown. Drain on paper towels and keep warm.
- Heat the sunflower oil in a wok. Add the onions, garlic cloves and carrot pieces and stir-fry for 1 minute. Add the remaining ingredients except for the leaves and stir-fry for 1 minute. Add the leaves and stir in. Then deglaze with the sauce and simmer for 1 minute.
- In Thailand the pieces of meat are now mixed in and everything is garnished and served immediately. Personally, I prefer serving it separately, as the pieces of meat are crispy on the outside and very tender on the inside. Enjoy this unique dish from the kitchen of Thailand, no matter in which way.
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu Mandarin rice: Heavenly mandarin blossom rice
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