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Ox Cheek


  • vegetable oil for frying

  • 250 g master stock* braised ox cheeks

  • 5 red eschalots sliced

  • 2 garlic cloves

  • salt to taste

  • 0.5 teaspoon thai shrimp paste .

  • kecap manis

  • 2 long red chilli's

  • 150 g fresh rice noodles cit into 3cm strips

  • 0.5 cup tamarind water

  • small handful of thai basil leaf

  • 1 long green shallot


  • 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.


*For the master stock recipe, CLICK HERE

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