•HOSTED TASTING•

On first look when it was served, I thought the beef short rib looked like a block of steamed fish with shredded ginger. Apparently, preparing this dish is no easy feat. The New Zealand short rib is first marinated in coconut milk and kecap manis for 2 days before slow cooking it for 12 hours. This results in its tenderness such that the meat can be pulled off easily, except that it was rather gamey. Finishing off the dish with a som tam, shaved papaya herb salad, and Thai basil. However, the green papaya seemed to be overcooked, lacking crunchiness and freshness.

Thank you @burpple for the invitation and @mamasoisg for the hosting!

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