Neua Yang Jim Jaew - Constance Halaveli Maldives



  • 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


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.