Red Velvet Cake with Cream Cheese Frosting
Beautiful for any time of year, and perfect for special occasions with a rich red velvety center and...
4 x 120 g beef tenderloin
8 quail eggs (optional)
50 g mirin
50 g soy
20 g fish sauce
60 g diced eschallots
80 g diced gherkin
20 g chopped herbs (chives, parsley, Thai basil – any soft herbs)
40 g black vinegar
40 g Korean chilli paste (gochujang)
Zest of a lime
The quail eggs and salsa can be prepared the day before and stored in the fridge.
Put a pot of water on high heat with a small amount of white vinegar.
Make a small hole in the quail egg, so it is easier to peel when cooked).
Boil the quail eggs for two minutes, place in ice water to stop the cooking process.
Peel the eggs and place into mirin and soy to marinate for two hours in the fridge. Remove from the liquid before serving.
Mix all the ingredients together and set aside in fridge.
Deep fry the prawn crackers and dry on a paper towel.
Cut the limes in half and grill until golden (optional).
Dice the beef into small, even cubes and place into a bowl.
Add the salsa to the beef and mix well. Check the taste and add salt if needed.
Divide evenly into four bowls. Cut quail eggs in half and place two whole eggs per plate.
Garnish with some baby herbs and serve with prawn crackers on the side.