Neua Yang Jim Jaew

Constance Halaveli Maldives

Ingredients:

• 20 gr shiitake mushroom
• 20 gr shimeji mushroom
• 50 gr broccoli
• 50 gr asparagus

Thai Spicy Sauce:

• 200 gr ribeye beef
• ¼ cup thinly sliced shallots
• ¼ cup finely chopped coriander leaves
• ⅓ cup fish sauce
• 2 tablespoon tamarind paste
• Juice of one lime
• ½ teaspoons grated palm sugar
• 1 tablespoon of toasted rice powder
• 1 tablespoon of dried red pepper flakes

Preparation:

Mix all the Thai spicy sauce ingredients and adjust the taste with more fish sauce, lime juice and chili, if necessary. The sauce should be predominantly sweet, sour and spicy.
Marinate the beef in the spicy sauce and grill the beef.
Sauté the asparagus, broccoli and mushroom.
Plate the beef and vegetable with steam rice and selection of wine.

SPICY PORK SPARE RIBS

Constance Belle Mare Plage Mauritius

Ingredients X 10 PAX:

• 2 kg Spare ribs
• 300 gr Tomato ketchup
• 50 gr Honey
• 60 gr Sweet chili sauce
• 200 gr Chopped ginger
• 100 gr Chopped garlic
• 100 gr Soya sauce
• 25 gr - 5 spices
• 70 gr Sesame oil

Preparation:

Mix the honey, ketchup, sweet chili, chopped ginger, chopped garlic, soya sauce, 5 spices, sesame oil, chopped red chili and put to reduce for 10 mins.
Marinate the spare ribs with salt, pepper and the honey mixture, let it rest for one hour.
Put the spare ribs on the grill and then let it cook in oven for 30 mins.
Sautéed all the vegetables with ginger, garlic and chopped onion.
Glazed the pork with the remaining mixture sauces and sesame seeds.