BEEF KANTUMTHET WITH CRISPY SHALLOTS
This is a wonderfully simple dish to create whilst being extremely tasty. Even though it has beef in it the fact that it is thinly sliced and cured in lime juice makes it very light. Perfect as a starter on a hot day.
This is one of my favourite ways to showcase Kantumthet as it brings out the unique flavour in a completely new and exciting way.
ភ្លាសាច់គោក្ទម្ពទេស – Plea Sach Ko Kthumtes
Preparation time – 30 mins
Cooking time – 5 mins
Ingredients –Serves 4
- Beef tenderloin (thinly sliced) – 500g
- Limes (juiced) – 4
- Kantumthet Leucaena leucocephala (if not available use fresh Kale, stems removed) – 500g
- Shallots (thinly sliced and dried) – 300g
For the Dressing
- Shallots (finely diced) – 300g
- Garlic (finely diced) – 10 cloves
- Fresh chilis – 1-4 according to preference
- Salt – 1.5 teaspoons
- Sugar – 200g
- White Vinegar – 150ml
- Fish sauce – 75ml
Take finely sliced shallots and leave to dry in the sun for 4 hours. If no sun is available to place in a fan oven for 1hr on 80⁰C, or until dry. Take the dried shallots and shallow fry in oil on low heat. Once a golden brown place on paper to remove excess oil and leave aside. These dried shallots will now keep in a jar or plastic bag for up to a month.
Take the sliced beef and marinate in the lime juice. Leave in the fridge for 15 minutes while you prepare the dressing.
For the dressing combine the diced shallots, garlic, fresh chilis, salt, vinegar, sugar and fish sauce and mix together until the sugar is fully dissolved. Set aside.
Prepare the Kantumthet (or kale) by washing thoroughly. Dry the leaves and then remove stems and thick parts. For kale slice into 1cm strips.
To plate up drain the lime juice from the beef and lay the slices on the plate being careful not to overlap. Pour the dressing over the beef so it just covers it, sprinkles the Kantumthet (Kale) over everything and garnishes with crispy shallots.