salt spring 17
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CULINARY CREATIONS<br />
BRAISED BEEF CHEEK WITH TAMARIND DRESSING<br />
Serves 6 Preparation 40 mins Cooking time 4 hours<br />
CHEEKY<br />
CHOICE<br />
Ingredients<br />
6 beef cheeks (trimmed)<br />
Un<strong>salt</strong>ed vegetable stock<br />
Dressing<br />
85ml soy sauce<br />
70ml sugar cane vinegar<br />
80g tamarind pulp (use<br />
tamarind blocks simmered<br />
with water then strained)<br />
25ml Sriracha sauce<br />
60ml lime juice<br />
50ml kejap manis<br />
50g chilli jam<br />
50g brown sugar<br />
Good splash fish sauce<br />
2 coriander roots<br />
Salad<br />
green pawpaw<br />
(peeled and shredded)<br />
2 long red chillis<br />
(seeded and sliced)<br />
100g bean sprouts<br />
2 carrots julienne<br />
1 cup herbs (mint, coriander<br />
and Vietnamese mint)<br />
60g crisp onions<br />
CHEF SHANE BAILEY<br />
RESTAURANT NOOSA BOATHOUSE<br />
PHOTOS ANASTASIA KARIOFYLLIDIS<br />
40 <strong>salt</strong>
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