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Toasted Coconut Milk Preparation

  • Fresh coconut, grated 1.0 kg
  • Water 1.5 l

Beef Preparation

  • Beef short ribs 2.0 kg
  • Cane Vinegar 120.0 ml
  • Black Pepper, crushed 6.0 g
  • Canola Oil 360.0 ml
  • Ginger, minced 90.0 g
  • Lemongrass stalks, bruised 120.0 g
  • White onions, small dice 240.0 g
  • Garlic cloves, minced 120.0 g
  • White Sugar 30.0 g
  • Finger Chili 40.0 g
  • Green papaya, sliced 500.0 g
  • Fish Sauce 30.0 ml
  • Chili leaves 30.0 g
  1. Toasted Coconut Milk Preparation

    • In a dry pan or in the oven, toast the grated coconut until fragrant and browned
    • Reserve 60g or about 1 cup of toasted coconut for garnish
    • Transfer the rest of the toasted coconut in a bowl and pour hot water on it
    • Let the mixture steep for 30 minutes
    • Drain the coconut and squeeze each handful to extract coconut milk
    • Set aside
  2. Beef Preparation

    • Marinate beef in cane vinegar, Knorr Beef Seasoning Powder, and pepper for an hour
    • In a hot saute pan, add the 180 ml oil and sear the beef on all sides
    • Set the seared beef aside over paper towels
    • Discard the remaining oil
    • In another deep sauce pan, heat the 120ml oil
    • Saute the ginger and the lemongrass stalks until fragrant
    • Add the onions and garlic and sweat until fragrant
    • Add the seared beef
    • Pour the water and toasted coconut milk in, along with the Knorr Beef Broth, white sugar, and finger chilies
    • Simmer for 3 hours or until the beef is fork-tender
    • Add the green papaya
    • Adjust the seasoning
    • Add fish sauce if deemed necessary
    • Add the chili leaves and turn the heat off
  3. Presentation

    • Transfer the dish onto a serving bowl
    • Garnish with the reserve toasted coconut