- 1 onion, finely diced
- 2 tbsp cooking oil
- 400g beef (chuck steak) or pork (neck, shoulder or belly), cut into large 1.5 inch chunks.
- 4 tsp soy sauce
- 1 tbsp tamarind paste (available at Coles/ Woolworths or your local Asian grocer)
- 1 tsp garlic powder or 2 cloves fresh garlic
- 1-2 tbsp brown sugar
- 3 kaffir lime leaves (optional)
- 1 tsp chicken or beef stock powder
- 1 tbsp chinese cooking wine (optional)
- 1 tbsp oyster sauce (optional)
- 4-5 cups water
- salt to taste
- 30 wonton wrappers
- 1/2 cup of oil
- 2 cups finely sliced wombok/ cabbage or any salad leaves
- 1 carrot/ bunch of radishes, julienned (I usually pickle them in 50ml white vinegar, 150ml water + 2 tbsp sugar for 20mins)
- crushed peanuts
- 3/4 cup coriander and spring onions mixed
- 1 apple, julienned
- Add oil to a large oven safe pot and heat on medium heat.
- Add beef and brown evenly. Remove from pot.
- Add onions on fry for 5 mins, then add garlic and kaffir lime leaves for fry for another 2-3 mins.
- Add all remaining ingredients and add enough water to completely cover the beef.
- Cover the pot and cook on stove top for 2 hrs, or 3-4 hours in an oven (200C).
- For stove top, check after 1 hr and add more water to cover beef if necessary. Check water level and stir every 30mins.
For oven, check after 2 hrs and give it a stir and then check hourly. Add more liquid to cover beef and remove lid after 3 hr.
- Beef is ready when it can be shredded with a fork. Remove lid and reduce the liquid (on the stove top) until there is about 1cm of liquid left in pot. Shred the beef and leave in pot for 5mins to absorb the liquid. Add salt to taste.
- Heat 1/2 cup of oil in a sauce saucepan. Insert wooden chopsticks and when it starts to bubble rapidly, add 1 wrapper at a time and fry for 1 min on each side (medium heat). When wrappers are a golden brown, remove from pot and drain on a wire rack till ready to eat.
- Place shredded beef and salad on top of a wonton cracker and top with peanuts.
- You can add more tamarind, sugar or salt to taste after liquid has reduced. I used 2 tbsp of tamarind because I wanted some acidity for the meat.
- If you don’t finish the wonton wrappers, they can be frozen for up to 3months.