Phnom Penh's butter beef
 

Anyone know how they cook the other ring?

Torch?

Someone told me they microwaved it..

no way they torch it.

if its torched, probably with a bic ligther :lawl:

Thought so myself cause I tried it once Kappa

Thought they have like a heated/warmed plate or something that is in the form of the circular/ring and place it on top of the outer ring

My other guess would be that they heated up another plate and placed it upside down on the beef.

Lime juice I think.
tried it at home and it worked for me at least

Hmmm... does the beef turn out the same as theirs when using acid? I don't think it's lime...

I've been pondering this subject for a few years now. hahaha
http://www.revscene.net/forums/64987...tter-beef.html

And this is totally wild speculation on my part.


It's been a while since I've had butter beef, but from what I recall, the dish doesn't actually arrive to the table hot. It's like room temp/lukewarm.

My theory is that the beef is all sliced, plated and fridged ahead of time.
When order comes it, it's removed from fridge.

They cover it with a plate and pop it in the steamer.
Not long enough to cook the meat, just to take the chill off.
http://ecx.images-amazon.com/images/...8L._SY300_.jpg

It's then sauced, garnished and served.


If you look closely, it's a rather wide band of cooked meat, but clearly on the outside, the meat is still raw.
So I think the plate used is hot enough to cook the meat where it contacts.
http://camerasandcuisines.com/wp-con.../11_04nom3.jpg


This is why there are rather inconsistencies to the size and location of that grey banding.

http://media-cdn.tripadvisor.com/med...-cambodian.jpg
Covering plate is totally off center


https://foodosophy.files.wordpress.c...phnom_penh.jpg
Left in steamer too long?


http://cache.johnchow.com/wp-content...7/03/penh3.jpg
Too long in steamer again?

that what i though it was too.. a hot lid to cook the ring while its being slightly warmed in the steamer.. maybe just a few minutes.

Culvrerin: did you ever end up figuring out their sauce recipe?

Oh man it's been ages since I tried this dish and I still remember the flavour... As for the sauce I would guess worcestershire, fish sauce, lime juice, sugar... something along those lines anyway, it has been 10+ years since I last had it ;)

the sweet/tangy taste could also be tamarind paste too.. going to have to try this combo now

Excellent.

I will give this a try. If all goes well, my dish will be better than Phnom Penh's.

Tested, tasted and confirmed by others in raw form, just need the final touch!. Not giving out my recipe if you ask :P

Next weekend's project.
Will inform if I'm in the ballpark.