Beef carpaccio with noble leaves & rice 6 December 2007
beef carpaccio with noble leaves & rice, originally uploaded by smilingtea.
… and here’s how to serve it up!
Didn’t that carpaccio look good? Hurriedly chopped up some cucumber to mop up the juices in the pans, and served it up atop steamed white rice (we love Japanese rice). You can finish this off with a drizzle of lemon if you like.
On the side, there’s some noble (tamyao) leaves sauteed in garlic and a little fish sauce.
And a glass of red wine makes it double special.
Noble leaves? That’s what it’s called? Man you’ve no idea how hard it was trying to find out what tomyao are. After much research, I was under the impression that they’re snow pea sprouts but now, it feels good to know what they’re really called!
I found out at Banana Leaf - they have a Noble Leaves veggie dish.
Funny is that we kept ordering this dish. And we kept buying tamyao (using it raw in salads). We realized that it is the same thing! How do you use them, kaoko?
I have no idea what the scientific name is. Online searches don’t come out with anything on “noble leaf” (all tea-related) or “tamyao”.
Just dropping by to say Happy Christmas to you and your family!