Thai Madtarbark with Beef

Category: 
Main Courses

Adapted from Thai Street Food by David Thompson

Fairly difficult

Thai Madtarbark with Beef

Ingredients

For 4 Person(s)

Cream

  • For the dough:
  • 4 ounces self-rising flour
  • 1/2 egg, lightly beaten
  • 1/4 teaspoons salt dissolved in ¼ c. water
  • 1/2 ounces butter, broken into small pieces
  • 1/2 cups oil
  • For the filling:
  • 2 tablespoons chopped red shallots
  • 1 pinches salt
  • 1 tablespoons chopped garlic
  • 1 tablespoons chopped ginger
  • 1 tablespoons heaping curry powder
  • 3 ounces minced beef
  • 2 tablespoons fish sauce, or to taste
  • 1 pinches sugar
  • 1 small white onion, sliced
  • 3 tablespoons chopped spring onions
  • 2 tablespoons chopped cilantro
  • 1 egg, beaten
  • 1 handfuls Thai basil, chopped

Thai Madtarbark with Beef Directions

  1. Make the dough. Sift the flour into a bowl and make a well in the center. Add the egg, stirring to form a crumbly dough, then gradually work in the salted water. Knead for about 15 minutes, until the dough is smooth and soft. Transfer to a bowl that has been rubbed with a little of the butter and leave to rest for about an hour.
  2. Roll the dough between cupped hands, then divide into 3 equal-size balls and roll a little to smooth their surfaces. Return them to the bowl, cover in the oil and dot with the butter pieces. Cover and leave for at least 3 hours or overnight.
  3. Meanwhile, make the filling. Using a mortar and pestle, pound the shallots with the salt, then add the garlic and ginger. Pound to a fine paste. Stir in the curry powder.
  4. Fry the paste in a frying pan with 2 tablespoons of the oil covering the dough balls until fragrant, then add the minced beef and cook for 4 minutes—stirring to prevent it from clumping. Season with the fish sauce and sugar. Allow to cool, then stir in the onions, spring onions, cilantro and egg.
  5. Oil the work surface and your hands well. Take out one of the dough balls and press it against the work surface with two or three fingers—spreading the dough to make a disk about 4 inches in diameter. Now, cast the dough by holding one edge of the disk and, using a throwing motion, stretch it until it is really thin and transparent. If you want, you can also use a rolling pin.
  6. Heat a large frying pan and melt a smear of the oil from the dough balls in it, then carefully lay the pastry in the pan. Let it cook for a moment, then place a third of the filling in the center, pressing down to flatten and spread it. Fold opposite sides of the pastry into the center, then repeat with the other two sides to make a square. Make sure that the flaps overlap to secure the filling inside. Flip, and continue to cook until both sides are golden brown. Allow to cool slightly, then cut into squares. Serve warm with cucumber relish.

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