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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 07-15-2015, 06:58 PM   #1
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Phnom Penh's butter beef

Anyone know how they cook the other ring?

Torch?

Someone told me they microwaved it..
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Old 07-15-2015, 09:20 PM   #2
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no way they torch it.

if its torched, probably with a bic ligther
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Old 07-15-2015, 09:26 PM   #3
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Thought so myself cause I tried it once

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no way they torch it.

if its torched, probably with a bic ligther
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Old 07-15-2015, 11:09 PM   #4
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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
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Old 07-15-2015, 11:48 PM   #5
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My other guess would be that they heated up another plate and placed it upside down on the beef.
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Old 07-16-2015, 01:29 AM   #6
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Lime juice I think.
tried it at home and it worked for me at least
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Old 07-16-2015, 10:19 AM   #7
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Hmmm... does the beef turn out the same as theirs when using acid? I don't think it's lime...
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Old 07-16-2015, 02:47 PM   #8
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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.


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.



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


Covering plate is totally off center



Left in steamer too long?



Too long in steamer again?
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Old 07-17-2015, 07:02 AM   #9
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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.
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Old 07-17-2015, 08:44 AM   #10
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Culvrerin: did you ever end up figuring out their sauce recipe?
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Old 07-17-2015, 09:27 AM   #11
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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
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Old 07-17-2015, 10:30 AM   #12
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the sweet/tangy taste could also be tamarind paste too.. going to have to try this combo now
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Old 07-17-2015, 01:52 PM   #13
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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
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Old 07-17-2015, 10:09 PM   #14
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Culvrerin: did you ever end up figuring out their sauce recipe?
Next weekend's project.
Will inform if I'm in the ballpark.
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