Nat Thaipun has been crowned the winner of MasterChef Australia 2024 last Tuesday, and we are incredibly proud and excited for her. Many dishes that she showcased throughout the competition offered a unique twist on Thai cuisine that we had never imagined.

Nat Thaipun Wins MasterChef Australia 2024. (Image source | nattywolf)

Today, we look back at the first dish Nat made on the show: “Kangaroo Larb.” Nat’s version is wonderful and conveys a deeper meaning of finding where we belong. When you come from two different cultures it is easy to feel a bit out of place. This dish represents the unity and merging of both Thai and Australian cultures. While we might not be able to replicate Nat’s creation perfectly, her journey has inspired us to revisit our local larb dishes and recreate the Thai raw beef salad here in Australia.

Nat Thaipun’s first winning dish in the first week of MasterChef Australia 2024: Kangaroo Larb with Soy-Cured Egg Yolk and Toasted Rice Wafer (Image source | nattywolf)

Thai Raw Beef Salad (Larb)

Larb with raw beef is a local and traditional dish from Northern and Northeastern Thailand (Isaan). You may not be familiar with this type of larb due to hygiene concerns, however raw beef can be consumed when it’s fresh, high quality, and prepared correctly. We would like to show you how this dish can be made here with locally sourced ingredients. This simplified version omits some spices and beef blood.

We will guide you step-by-step through the process of cooking perfect sticky rice, preparing freshly roasted rice powder, and making an easy and simple larb dish at home. One crucial ingredient for larb is Toasted Rice Powder or Khao Khua (Thai: ข้าวคั่ว). Khao Khua is made by lightly toasting glutinous rice and then grinding it into a fine powder using a mortar and pestle. It adds a nutty, crunchy texture to larb, distinguishing it from other Thai salads.

Ingredients

• 150g Australian Beef (Rump steak)
• 1/2 tbsp Chilli flakes
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tbsp Shallot or red onion (finely sliced)
• 2 Kaffir lime leaves (finely sliced)
• 1/4 cup Chopped coriander
• 1/4 cup Chopped Spring onion
• 3-4 Mint leaves
• 1 tbsp Toasted glutinous rice powder
• 2 cups Lion Glutinous rice
• A wedge of lime and julienned long chilli for garnish

Instructions

1. Prepare the Glutinous Rice:
2. • Rinse the glutinous rice several times until the water runs clear.
   • Soak the rice in water for at least 4 hours, or overnight for best results.
   • Drain the soaked rice and place it in a bamboo steamer lined with cheesecloth.
   • Steam the rice over boiling water for about 20-30 minutes, or until it becomes soft and sticky. For more details, check this video.
3. Make the Toasted Rice Powder (Khao Khua):
   • In a dry pan, toast the glutinous rice over medium heat, stirring constantly to prevent burning, until it turns golden brown.
   • Allow the toasted rice to cool, then grind it into a fine powder using a mortar and pestle or a spice grinder.
4. Prepare the Beef:
   • Finely mince the rump steak.
5. Combine the Ingredients:
   • In a mixing bowl, combine the minced beef with fish sauce, chilli flakes, toasted rice powder, finely chopped coriander, spring onion, mint, and kaffir lime leaves. Mix well to ensure all ingredients are evenly distributed.
6. Serve:
   • Arrange the steamed glutinous rice on a serving plate.
   • Place the Thai raw beef salad on top of the glutinous rice.
7. Garnish:
   • Garnish with sliced chilli and a wedge of lime for an added burst of flavour and colour.

Our version of larb is simple and delicious, especially when paired with glutinous rice and plenty of fresh vegetables on the side. You can adjust the spiciness to your liking by adding less chilli flake if you prefer a milder flavour. If you’re uncomfortable with raw beef, feel free to enjoy a cooked version instead—it will still be full of flavour. This dish is perfect for sharing with friends and family.

Once again, thank you, Nat, for inspiring us for the Larb dish we made today. We loved following your journey in the competition and look forward to seeing more of your wonderful creations!