Thaigga prepares for Riverina BMW Food and Wine Festival

CHALLENGE: Thaigga restaurant manager Ole Khruawong with the famous chilli and basil beef stir fry dish at Thaigga.

CHALLENGE: Thaigga restaurant manager Ole Khruawong with the famous chilli and basil beef stir fry dish at Thaigga.

Some of Wagga’s most popular restaurants are heating up, with chefs bracing their kitchens for a mighty battle. 

Chefs from The Oakroom, Thaigga, Roundabout Restaurant and the The Pavilion will present some of their best dishes at the Riverina BMW Food and Wine Festival restaurant challenge on March 25.

Thaigga owner Robert Baliva and manager Ole Khruawong offer a spicy traditional thai favourite for a taste test. 

Chilli and basil beef stir fry 

Ingredients (to serve two to four people) 

  • 500g Sliced rump beef
  • Tablespoon of oil
  • Teaspoon of white sugar
  • 100ml sweet soy sauce
  • 200ml oyster sauce
  • Mixed vegetables (Carrot, broccoli, green beans, zucchini, white onion)
  • Long red chilli 
  • Minced garlic
  • Eight large basil leaves 

Method 

1) In a mixing bowl, place oyster sauce, sweet soy sauce and white sugar. Then stir together. 

2) Heat oil at a high temperature in a wok or frying pan. 

3) Once oil is hot enough, place beef in and stir until brown. 

4) Put in your mixed vegetables, minced garlic, whole basic leaves and sauce mixture straight after and stir, toss or stir for another theree minutes until vegetables soften slightly. 

5) Slice long red chilli as preferred and toss into the stir fry mix, use a pinch of salt if you like.

6) Serve on a bed of white jasmine rice with coriander, basil leaves and sliced red chilli as garnish. 

Thaigga restaurant manager Ole Khruawong said the beauty of the dish was its versatility. 

“Chilli makes the dish spicy but you can go for chicken, beef or pork,” Mr Khruawong said. 

“It is best served with a fish sauce and a fresh chilli on the side.” 

Mr Khruawong said the dish was simple enough for people to easily make at home. 

“It’s a simple and fast dish which can be made however you want,” Mr Khruawong said. 

“We also adapt it and use noodles or rice.” It is the first time the Riverina Food and Wine Festival have launched a restaurant challenge, judged by customers. 

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