Step 1.
For the Khoa Khua Powder, heat a pan to medium/hot temperature. Add rice to the pan, tear the kaffir lime leaves from the stalks and add to the rice with the chillies. Toast until rice is golden brown, leaves are crispy, and chillies are lightly charred. Remove from heat and allow to cool slightly.
Step 2.
When cooled, transfer rice and aromatics into a small blender or food processor and grind to a powder. Set aside.
Step 3.
For the Kangaroo, combine sugar, salt, black pepper and 10g of Khao Khua Powder in a resealable bag. Add the kangaroo loin fillets and rub into the dry ingredients. Set aside for 45 minutes.
Step 4.
Heat oil in a large non-stick pan to high heat. Quickly sear each side of the fillet. This quick browning is simply to provide extra flavour, the dish requires the meat cooked rare.
Step 5.
-Remove from pan and rest for a few minutes, or until cool enough to touch. Finely dice the steak fillets into an even mince like texture. Place in a bowl and add 20g of ground Khao Khua Powder, combine well. Cover and set aside in the fridge.
Step 6.
For Soy-Cured Confit Egg Yolk, set the sous-vide machine to 42°C.
Step 7.
Combine soy sauce, mirin and vegetable oil in a small bowl
Step 8.
Carefully add an egg yolk to each sous-vide bag, ensuring the yolk doesn’t break. Divide the soy & mirin mix between the bags and seal.
Step 9.
Place the sous-vide bags into the water bath and confit for 35 minutes. Remove and set aside until needed.
Step 10.
For the Khao Tung Wafers, preheat the oven 200°C fan forced.
Step 11.
Combine the jasmine and glutinous rice in a rice cooker with 354g water and cook according to manufacturer’s instructions.
Step 12.
Place 2 cups of cooked rice into a food processor, add oil and a good pinch of salt. Process until smooth.
Step 13.
Place the mixture onto a sheet of baking paper, spread out evenly and place another sheet on top. Using a rolling pin, roll out the dough to a thickness of 2mm. Remove top sheet and transfer baking paper with onto a large baking tray.Lightly sprinkle with salt, place in the oven, and bake for 20-25 minutes or until crispy and lightly golden. Allow to cool and break into large shards.
Step 14.
For the pickled Chilli, Karkalla & Shallots, individually dice red chilli, karkalla, and shallot. Place into three separate bowls.
Step 15.
Combine white vinegar, caster sugar, salt, and water into a saucepan. Cook on a medium-high heat until sugar and salt dissolves. Pour equal quantities into each bowl and allow to sit for at least 15 minutes. Combine the pickled shallots with finely chopped coriander and set aside.
Step 16.
For the Finger Lime Gel, de-seed and squeeze the finger limes. Reserve 2 teaspoons of the ‘caviar’ for garnishes. Place the remaining in a small saucepan with water, sugar, lime juice and agar agar. Bring to a boil. Once boiled, transfer to small shallow tray approximately and cool in the fridge. Transfer to a blender, blend until smooth and gel-like. Transfer to a squeezy bottle and set aside in the fridge.
Step 17.
For the Kaffir Lime Oil, break-up a kaffir lime leaf and grind to a powder with a mortar and pestle or in a spice grinder. Transfer to a small bowl.
Step 18.
Heat up a small pan with 40g of oil. Pour hot oil on top of the powder and allow to sit for 3-5 minutes. When oil is brightly coloured, transfer to a paper towel. Set aside.
Step 19.
For the Crispy Kaffir Lime Leaf, heat 2cm of oil in a small saucepan. Meanwhile, remove the spine from the remaining kaffir lime leaf. When the oil starts to move, place the leaves in the oil and fry until they start to curl. Remove immediately, ensuring they do not brown and set aside.
Step 20.
For the Larb Sauce, combine fish sauce, lime juice, and shaved palm sugar with 20g of Khao Khua Powder and ½ tsp of reserved finger lime ‘caviar’ into a bowl. Mix well and set aside.
Step 21.
When ready to assemble, work quickly for the following steps, so as to serve the dish within 3 minutes.
Step 22.
Combine 125g Kangaroo with 1 tablespoon of the coriander and shallot mixture and 1 tablespoon of larb mixture in a small bowl and mix well to combine. Place into the ring.
Step 23.
Place an 85mm cookie ring on the centre of each serving plate. Tilting the bowl that the kangaroo mixture is in, use a spoon to remove the meat whilst draining excess liquid, if any.
Step 24.
Compress the meat lightly and then remove the ring. Carefully remove Confit Egg Yolk from the bag and place in the center of the kangaroo mix. Carefully pour the Makrut Lime Oil around the kangaroo
Step 25.
Squeeze Finger Lime Gel on top of the oil. Garnish the kangaroo with the pickled Chilli and Karkalla. Garnish the egg yolk with chopped chives. Place the Crispy Kaffir Lime Leaves on top of the kangaroo
Step 26.
Place the shards of Khao Tung Wafers in a separate bowl. Pour the rest of the Larb Sauce into a small jug to serve if desired.
