One of my favourite things about cooking is the idea that I’m taking a basic ingredient and transforming it into something special. Salt-cured egg yolks are having a bit of a moment, so I thought I would try my hand at creating something a little different. Curing pulls moisture out of the yolk, creating a dense, rich ingredient. My curing salt comes in a more flavourful form, namely soy sauce and Thai fish sauce. This is an easy recipe to execute and the curing marinade acts as the flavouring agent for the beef as well.
4 egg yolks
2 cloves garlic, peeled and crushed
2 tbsp fish sauce
2 tbsp Thai red curry paste
1 tbsp soy sauce
1 tbsp honey
Place egg yolks in a bowl.
In a separate bowl mix together the garlic, fish sauce, soy sauce, Thai red curry paste and honey.
Gently pour over the egg yolks. Cover with plastic wrap and store in the fridge for 12-24 hrs.
Thai beef bowls with cured egg yolk
1 tbsp canola oil
2 tbsp chopped ginger
454 g ground beef
Curing liquid from the cured yolks
4 green onions chopped into 1 in. pieces
4 cured egg yolks
3 cups cooked jasmine rice
1 cup shredded carrot
1/4 cup chopped cilantro
4 lime wedges
Remove the egg yolks from the curing marinade and reserve both the yolks and marinade.
Place skillet over medium-high and add canola oil and ginger. Cook for 2 min.
Add beef and use a wooden spoon to break up the meat, until cooked through.
Add the curing marinade along with the green onions and bring to a simmer, cooking for 1 more min.
To assemble bowls, divide all ingredients equally among 4 bowls. Place jasmine rice in bottom of bowl and top with beef, shredded carrot, cilantro and a lime wedge.