Directions

To Make

1. Rinse and soak glutinous rice for 4 hours. Cook the soaked rice in rice cooker with water and salt until fully cooked. Stir through coconut milk until well combined.
2. Let it cool slightly. Spread the rice onto a tray lined with cling wrap, pressing it evenly to about 5mm thickness in a rectangle. Cover with cling wrap and refrigerate for 2-3 hours, or until fully set and firm.
3. Heat a pan over medium-high heat and sear the beef chunks until browned on all sides. Remove and set aside.
4. In the same pan, add 100ml coconut milk and water into pan to deglaze and bring to a gentle bubble. Return the beef and let it simmer for 10-15 minutes.
5. In a heavy-based pot, cook Valcom Massaman Curry Paste with 100ml of coconut milk until fragrant over low heat. Slowly add in remaining coconut milk and keep stirring. Add in fish sauce, palm sugar, and tamarind puree and let it come to a gentle boil.
6. Add in beef and onion pieces, stir, and bring back to a gentle boil. Lower the heat and simmer for 2.5 to 3 hours or until the beef is softened. Stir occasionally to avoid sticking.
7. Remove the beef from the curry and shred it finely with forks. Simmer the curry sauce until slightly reduced and thickened. Add ½ cup of the reduced curry sauce into the shredded beef and mix well.
8. Remove chilled rice from the fridge and cut into 5cm x 7cm rectangles. Heat oil to 180°C and shallow-fry rice pieces until golden and crisp. Drain on paper towels and set aside.
9. To assemble, top each crispy rice cracker with a generous spoonful of pulled Massaman beef. Drizzle with extra curry sauce. Finish with chopped coriander and sliced red chillies.