Men's Health (Malaysia) - - Food & Nutrition -

SERVES 4 • Co­conut su­gar, 100g • Rice vine­gar, 100ml • Fish sauce, 100ml • Limes, 2, juiced • Rape­seed oil, 100ml • A red cab­bage, sliced • A wom­bok, sliced • A red onion, sliced • Red chilli, 2, chopped • Spring onion, bunch • Co­rian­der, ½ bunch • A lemon, zest only • Wet-aged beef, 400g METHOD For best re­sults, make this salad the night be­fore, so the veg is al­most “pick­led”. Dis­solve the su­gar in vine­gar, fish sauce and lime over a gen­tle heat. Add the other in­gre­di­ents (ex­cept the meat) when cool. “When buy­ing wet-aged meat, touch it first,” says Reid. “It should spring back – that’s a sign of qual­ity.” Cook on a hot pan un­til medium-rare. Serve in toasted bri­oche buns, spread with mus­tard and piled with coleslaw.

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