Big, rich beef deserves bold flavours alongside it. In this recipe, Chef Sami pairs beautifully marbled Deckle with a fresh smashed cucumber salad and a vibrant Nam Jim Jaew sauce that balances sweetness, acidity, heat and savoury depth. The richness of the beef meets bright herbs, toasted rice and zesty lime for a dish that feels both indulgent and incredibly fresh.
Ingredients
- Stone Axe Deckle
- 2 Cucumber
- For Nam Jim Jaew
- 45g Raw jasmine rice
- 60ml Tamarind paste
- 15ml Fish Sauce
- 40ml Garum or ponzo
- 40g Palm sugar finely chopped
- 1 finely diced shallot
- 10g toasted chili flakes
- 45g handful chopped herbs | coriander, spring onions, mint & basil
Instructions
-
BBQ the Deckle according to your preference.
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Toast rice in a dry pan until golden brown, then grind in pestle and mortar till it reaches a course powder - set aside.
-
Add 30g tamarind paste to 30ml hot water and mix into a sauce (or if can buy tamarind paste but i recommend fresh tamarind and making it into a sauce for better flavour).
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Finely dice the shallot, slice spring onion & herbs into a bowl.
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Mix all the rest of the ingredients together. (Note: It's important to taste as you want to check for acidic, sweet and fresh flavours | You can adjust sweetness with more palm sugar or savoury with either garum or ponzo.
- Smash, slice and salt your cucumber too add to the final dish.
Thanks to Chef Sami
