Surf and Turf - Recipe by Chef Aum

Ingredients

Octopus Confit:

500 g cleaned octopus hand sized
100 g dried long red chilli
50 g sliced fresh ginger
50 g coriander roots
50 g fresh crushed garlic
100 g crushed lemongrass
4 lime leaves
50 g sliced shallots
10 g crushed black pepper
2 L canola oil

Roasted Chilli Basil Sauce:

5 g anchovy fillets
10 g roasted long red chilli
10 g roasted garlic
50 g anchovy oil
20 g roasted onion

Angus Beef Sirloin:

100 g bite sized octopus confit
1 sunny side up egg
150 g Angus beef sirloin, cut against the grain
30 g roasted chilli paste
5 g fresh basil
10 g fried basil for garnish
1 Tbs gluten-free soy sauce
2 g crushed black pepper
1/2 Tb sugar
3 Tbs oil from roasted chilli paste

Method

Octopus Confit:

Heat canola oil in a pot up to 180 C.

Put all fresh herbs in the pot and stir until the aroma releases. Slowly put the octopus into the pot and stir to make sure completely covered in the oil.

Turn the heat to low for 1-2 minutes. Turn off the heat and cool down for two hours, octopus can be kept in the fridge after cooling down. Cut into bite sized pieces and set aside.

Roasted Chilli Basil Sauce:

Mix all ingredients in a food processor to a paste. Keep in an air-tight container.

Angus Beef Sirloin:

Heat wok or pan to high heat, add oil and sear the meat straight away. Add the octopus and chilli paste and stir quickly.

Add all the seasonings and finish with fresh Thai basil leaf and sunny side up egg. Add fried basil for garnish.

Recipe provided by Restaurant Moon

Photo Credits: Jess