Australian Gourmet Traveller - (09)September 2019 (1)

Sunda’s steak with sunrise

Steak,carrots,currysauce.ThisdishfromSunda

in Melbourne may sound simple, but it’s anything

but. Want to cook like a chef? Time to step up.

AT SUNDA

Khanh Nguyen adds koji to his beef

marinade and to the carrot pickle, which

helps tenderise the beef and add

another level of umami. He also cooks

the steak sous-vide before fi nishing it on

the grill, and he deep-fries the carrots

before pickling them. Needless to say,

Nguyen also makes his green curry

paste from scratch. This recipe has

plenty of native ingredients. Most are

available online from native-ingredient

suppliers, such as outbackchef.com.au

THESTEAK

1½ tbspwattleseed

2½ tspcorianderseeds

4 greencardamompods

½ tspcloves

½ cinnamonquill

½ tspblackpeppercorns

1½ tspsweetpaprika

1½ tspChinesefivespice

20 gmgreencurrypaste

20 gmVegemite

30 gmtamarindpurée

20 gmtomatopaste

1½ tbspdarkpalmsugar,crushed

30 mlCocaCola

4 flankorskirtsteaks(200gmeach)

1 Dry-roastwholespicesinafryingpan

untilfragrant(seecook’snotesp176).

Transfertoalargemortarwith 1 tspsalt

andgrindtoafinepowderwithapestle.

Addremainingspices,stirtocombine,then

addremainingingredients(exceptsteak)

andpoundtoformapaste.Spreadpasteall

oversteaks,sealinanairtightcontainerand

refrigerateovernighttomarinate.Before

grilling,discardmarinade,scrapeexcess

fromsteaksandbringtoroomtemperature.

THEBEEFSTOCK

1 kgeachbeefknuckle,chuckbonesandvealbones

3 largecarrots,coarselychopped

2 onions,coarselychopped

2 headsofgarlic,halved

800 gmRomatomatoes,coarselychopped

1 Combinebonesand3.4litreswaterinalargesaucepanand

bringtotheboil.Skim,reducetoasimmer,thenaddvegetables

andbringbacktotheboil.Skimthenreducetolowandsimmer

untilstockiswell-flavoured(6hours).Strain.Makesabout1.5litres.

1

THECARROT‘CURRY

SAUCE

800 mlfreshcarrotjuice

600 gmfattybeeftrimmings,

cutinto2cmpieces

30 gmtomatopaste

Vegetableoil,fordrizzling

60 gmgreencurrypaste

2 tspgroundturmeric

1 lemongrassstalk(whitepartonly),

crushedwithamortarandpestle

220 mlcoconutmilk

2 tspcorianderseeds

2 staranise

2 tspchilliflakes

1 heapedtspannattoseeds

1 tspwattleseed

½ tspdriedgreenpeppercorns

2 tspmildIndian-stylecurrypowder

¾ tspgroundginger

1 bayleaf

2 tbspdriedstrawberrygumleaves

1½ tbspdriedpeppermintgumleaves

2 tspeachnativepepperleaves,dried

groundlemonmyrtleanddried

lemongumleaves

1 tspwildthyme

1 Bringcarrotjuicetotheboilina

saucepan.Strainreservingjuiceand

solids(theorangecarotene)separately.

2 Heatalargecasseroleovermedium-

highheat.Addbeefinbatchesand

turnoccasionallyuntilbrownedallover

(4-5minutes).Removebeefandreserve

fatseparately.Addtomatopasteto

casserole,reduceheattomedium

andstiroccasionallyuntilcaramelised

(2-3minutes).Addbeeffat(andalittle

oilifneeded),thencurrypaste,turmeric

andlemongrassandstiroccasionally

untilcaramelised(4-5minutes).Add

coconutmilkandsimmeruntilthick

(4-6minutes).

3 Dry-roastwholespicesinafryingpan

untilfragrant(seecook’snotesp176).

4 AddBEEFSTOCK,carrotjuice,

wholeandgroundspices,bayanddried

leavestococonutmixtureandbringt

theboil,stirringtocombine.Reduce

heattolowandsimmeruntilathick

sauce,about250ml(1¼-2hours).

Seasontotastethenstrainthrough

afinesieve.

5 Whiskreservedcarotenebackinto

thesauce.Reheatbeforeserving.

3

2

lime satay