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Sous chef Kim Sang from Mai House Saigon Hotel
Sous chef Kim Sang from C’est La Vie Restaurant, Mai House Saigon Hotel, introduces a delightful and flavourful dish, Angus Beef Striploin Salad. This refreshing salad is packed with a combination of palm heart, peperomia leaf, common sesban flower, and a zesty tamarind chilli dressing.
Ingredients:
- Angus beef striploin: 80g
- Palm heart slices: 40g
- Peperomia: 10g
- Common sesban: 10g
- Julienne onion: 10g
- Julienne carrot: 10g
- Julienne red chilli: 3g
- Tamarind dressing: 15g
- Peanut and crispy shallots: 5g
Angus Beef Striploin Salad
Beef seasoning:
- Salt and pepper
- Olive oil
Tamarind dressing:
- Tamarind pulp: 15g (Soak the tamarind pulp in warm water, and strain to get the juice)
- Fish sauce: 10ml
- White sugar: 30g
- Minced garlic: 5g
- Minced red chili: 5g
In a small saucepan, combine sugar and fish sauce. Cook and stir until the sugar dissolves. Add the tamarind juice and bring to a boil. Season to taste and let it cool. Finally, add the ground garlic and minced chilli, mix well, and store in the fridge.
Preparation:
Beef seasoning:
- Marinate the beef with salt, pepper and olive oil. Cook it medium in the oven, then thinly slice and set aside.
Salad:
- In a bowl, combine all the vegetables, palm heart, peperomia, onion, chili, common sesban flower, peanut, crispy shallot, and tamarind dressing. Toss well.
- Place the salad on a plate.
- Arrange the sliced beef on top and garnish with flowers.
C’est La Vie Restaurant is in Mai House Saigon Hotel, 157 Nam Kỳ Khởi Nghĩa Street, Võ Thị Sáu Ward, District 3, HCM City, Tel: (028) 7303 9000. VNS
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