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This differs from the traditional versions, due to the use of premium cuts of beef short rib.
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The beef is sous vide for 48 hours at 65 degrees, then stir-fried with holy basil, and a trio of bell peppers / capsicum (green, yellow, red), making the dish look vibrant and colourful, while lending a lovely fragrance and a crunch to texture.
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The beef short rib has a tender texture with bold savoury meaty flavour, overlaid with the herbal fresh notes of the holy basil, and the vegetal sweet flavours of the bell peppers / capsicum. We enjoyed this.
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This will be among the dishes showcased @ Chang Sensory Trails 2018, held from 31 August till 01 September 2018, in the evenings at The Lawn @ Marina Bay.
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Invited tasting & hosted event.
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Little Elephant Thai Bistro
More details on blog