Roasted Bone Marrow, Jeow Som, Khao Jee & Betel Leaf Pomelo Salad

Serves Serves 2
  • Steps
  • Ingredients


  • Prepare a hibachi grill.
  • To prepare the Khao Jee, wash sticky rice under running cold water with a colander until water runs clear, about 4 times. Add washed rice and water into a pressure cooker and stir. Cook, using the rice setting with pressure. Open the lid immediately after cycle is complete and flatten sticky rice over a baking tray. Place in the freezer for 7 minutes.
  • Once the rice is cool, wet your hands and form golf ball sized spheres, approximately 45g in weight. Flatten with the palm of your hand and using a 5cm cookie cutter, cut out the sticky rice to form a rounded rice patty. Continue this process until you have 8 rice patties.
  • Whisk an egg in a bowl and brush the rice patties on both sides with the egg mix, then brush with grapeseed oil. Set aside until ready to cook.
  • To prepare the Jeow Som, combine garlic, ginger and chilli in a food processor, process until roughly blitzed. In a small bowl, combine lime, fish sauce, sugar, coriander and shallots with the blitzed garlic, chilli and ginger. Place half of the mixture in a serving bowl.
  • With the remaining mixture, prepare the Betel Leaf and Pomelo Salad. To the existing garlic, ginger and chilli mixture, add the makrut leaves, betel leaves, Vietnamese mint and pomelo. Toss the salad and set aside in a serving bowl.
  • To prepare the Roasted Bone Marrow, preheat oven to 220°C. Lay the bone marrow pieces on a griddled tray, making sure they are evenly flat, if not, roll up foil and place under each marrow to achieve an even level. Sprinkle with salt and pepper and brush with oil. Depending on the size of the marrow, cook for 15 minutes, rotating after 8 minutes if needed as some bone marrow have more marrow on one end than the other. Once out of the oven, blow torch the tops of the bone marrow and dress with some of the Jeow Som.
  • Meanwhile, to cook the Khao Jee, use a hibachi, or if not available, heat a griddle pan with oil on a very high heat. Place the rice patties on the hibachi or pan and grill until there's a light char, you want some darker bits. Flip to char both sides. Rest on a plate and top with a slice of butter. Lightly salt each patty and set aside.
  • To serve the dish, have all elements on the side of the roasted bone marrow. To eat, scoop out the bone marrow onto each sticky rice patty, add a bit of the salad on top with some sauce.

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