Khao Tod Neua

Lone Mountain Wagyu Steak, Red Curry Jasmine Rice Cakes, Fish Sauce, Lime, Fresh Herbs

Chef Tyler Akin of Stock Restaurants | Philadelphia
Yield: 4 servings

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Adapted by StarChefs | April 2019

INGREDIENTS:

Red Curry Jasmine Rice Cakes:
½ cup jasmine rice
1½ tablespoon red curry paste
½ teaspoon salt

Sauce:
60 grams palm sugar, finely chopped
½ cup fish sauce
⅓ cup lime juice
2 tablespoon Thai chile oil
1 teaspoon pulverized crispy fried garlic 
1 teaspoon pulverized crispy fried shallot

Steak: 
One 12- to 16-ounce wagyu steak, room temperature
1 tablespoon long peppercorns, cracked
Salt

To Assemble and Serve:
Oil for deep frying
1 cup mint leaves
1½ cups Thai basil leaves, torn
½ bunch culantro, picked and torn
½ bunch cilantro, picked and torn
¼ cup thinly sliced ginger
¼ cup thinly sliced red onion
2 tablespoon toasted rice powder
¼ cup roasted unsalted peanuts
1 tablespoon minced Thai chile

METHOD:

For the Red Curry Rice Cakes:
In a saucepan over high heat, bring ¾ cup water to a boil. Add rice and cook until over-plump and starchy. Remove from heat and stir in curry paste and salt. When cooled slightly, form into 2¾-inch diameter patties.

For the Sauce:
In a small saucepan over medium heat, combine palm sugar and fish sauce; heat until sugar dissolves. Transfer to a nonreactive container; cool. Whisk in lime juice, oil, garlic, and shallot. 

For the Steak:
Heat a heavy skillet over high flame. Season steak with peppercorns and salt and cook just shy of medium rare. Rest steak 5 minutes, reserving juices. Cut steak into ¾-inch cubes and toss with beef juice.

To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Fry Red Curry Rice Cakes 5 minutes, until very crispy; drain. While hot, cut into cubes, reserving crumbles. To the Sauce, add 2 tablespoons beef juices. In a bowl, toss to combine and coat Cakes and crumbles, Steak, and Sauce with remaining ingredients. On a serving plate, arrange Khao Tod Neua in a generous crescent.

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