Thong Yip

Pinched golden cups of sweetened egg yolk simmered in fragrant syrup—a royal Thai confection of Portuguese origin.

Ingredients

• 500g beef sirloin
• 1 cup rice noodles
• a handful of sliced galangal
• 1/2 tsp red curry paste
• 1/4 cup coconut oil
• a generous handful of cherry tomatoes
• a handful of fresh cilantro, chopped
• fish sauce, to taste

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the glutinous rice and red curry paste until evenly combined.

3. 3

   In a separate bowl, blend the fish sauce with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mint or a dusting of roasted peanuts.

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