This will be my first blog entry that is non-wedding related. Apart from being a photographer, and a studio manager of Foto Expression, my life is full with taking care of my two boys, and trying to run a household. As busy as it sounds, trying to juggle all those roles into my daily life ( (as I’m writing this, my boys are still awake and have passed their bedtime!), I try to have home cooked meals as frequent as I can. I’m definitely no expert in cooking, but as a practical person, I like dishes that are quick, easy to prepare, and taste good. I’m sure most of you out there would love to know how to cook delicious meal, restaurant-quality, with minimum preparation and cooking time.
Both my husband and I are lovers of Thai food. He reckon this recipe is just as good as the one you order in a Thai restaurant, so there you go, some incentive for you to try it on!!
Before you read further, I apologize if I don’t put exact measurement, as I always use feeling when cooking 
. But don’t hesitate to ask me if you’re confuse how much you should put in.
Ingredients:
- Rump Steak
- Oak Lettuce
- Cherry tomatoes
- Red Onion
- Black peppercorn
- Garlic
- Coriander
- Lime
- Fresh Chilli
- Fish Sauce
- Olive Oil
- Sugar
For the meat:
Mix 2 tbs of olive oil, chopped garlic (2 cloves), coriander roots (keep the leaves for garnish), and black peppercorn in a mortar and pestle, and grind this together
Tips: use pepper mill for the blackcorn pepper, much easier!
Smear this mixture onto both sides of the rump steak, keep several hours in the fridge if possible.
For the sauce:
Mix 2 tbs of fish sauce, freshly squeezed lime juice, sugar, and chopped fresh chilli. You can also mix the fish sauce with normal light soya sauce, as it can be very salty if you use fish sauce alone. You can add more sugar or lime until you reach a balanced mixture in your opinion
When you are ready to cook:
- Cook the rump steak for strictly 4 minutes each side on a hot pan. Do not exceed 5 minutes to keep the inside of the meat raw. Thin slice the rump steak after cooking.
- Spread the oak lettuce on a plate, and after that the sliced rump steak on top with sliced cherry tomatoes (normal tomatoes will do).
- Garnish with sliced red onion, and coriander leaves
- Drizzle with the fish sauce mixture
You’ll find this a very refreshing dish, perfect for summer, or entertaining (impress your guests!) .If anyone ever try this recipe, let me know how you go
Enjoy!!
