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Neil Perry

Ox Cheek

Ingredients

  • Vegetable oil for frying
  • 250 g master stock* braised ox cheeks
  • 5 red eschalots sliced
  • 2 garlic cloves
  • salt to taste
  • ½ teaspoon thai shrimp paste .
  • kecap manis
  • 2 long red chilli's
  • 150 g fresh rice noodles cit into 3cm strips
  • ½ cup tamarind water
  • Small handful of thai basil leaf
  • 1 long green shallot
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Method

  1. Heat a little vegetable in a wok and add the eschallots, garlic, wild green chillies, salt and shrimp paste.
  2. Stir-fry a couple of minutes.
  3. Add the ox cheek and toss well.
  4. Add a dash of kecap manis followed by the red chilli, rice noodles, tamarind water and Thai basil leaves.
  5. The noodles will only take a minute or two to soften.
  6. Serve in a bowl and sprinkle with the finely-sliced shallots.
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Notes & Tips

*For the master stock recipe, CLICK HERE

Recipe Rating

4

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