Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinate the meat
Vegetables
Charcoal/gas/electric grill
Rice noodles
How it's done
Marinate the meat
Mix the tamarind paste with all the ingredients up to and including the coriander seeds. Brush the meat with one quarter of the marinade, cover and marinate in the fridge for approx. 12 hrs. Set aside the remaining marinade.
Vegetables
Brush the pak choi and asparagus with the oil, place on a grill tray.
Charcoal/gas/electric grill
Wipe the marinade off the meat and set aside, season the meat with salt. With the lid down, grill the meat over/on a low heat (approx. 160 °C for approx. 55 mins., turning occasionally, brush with the wiped-off marinade (core temperature should reach approx. 70 °C. Cover the meat and leave to rest for approx. 10 mins. Meanwhile, grill the vegetables over/on a medium heat for approx. 5 mins. on each side.
Rice noodles
Place the rice vermicelli in a bowl, pour over boiling water and leave to stand for approx. 5 mins. Heat the reserved marinade in a pan, cook for approx. 5 mins. Drain the rice vermicelli, mix with the marinade, scatter the coriander over the top. Carve the meat and serve it with the vegetables and the rice vermicelli.
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