• 500 g lean beef very finely sliced
• 50 g sesame oil
• 6 cloves of garlic
• ½ c raw sugar
• ½ c mint leaves
• ½ c coriander leaves
• 150 ml fish or soy sauce
• Juice of 7 limes
• Crispy shallots

Combine all the ingredients in a bowl and mix together and leave in the fridge for 2 hours.  Drain and reserve the liquid.

In a smoking hot wok, quick fry the beef in small batches and then put this back into the liquid.

For the rice –

Prewash 2 cups of Jasmin Rise and place in a large pot or rice cooker.  Mix in 1 ½ cups of coconut milk and 1 ½ cups of water.  Cook for 15 mins with the lid on, and keeping the lid on let it rest for a further 15 mins.  Fluff up and add in the juice of 2 limes. 

Serve a mound of rice on each plate and top with the beef and some crushed peanuts or cashews and some crispy shallots.

• 440 g crushed pineapple
• 2 c chopped dates
• ½ c sugar
• 125 g butter
• 2 eggs
• 2 c self raising flour

Preheat the oven to 180C and lightly grease the tins.  Drain the pineapple and reserve the syrup.  Add water to the syrup to make it measure 1 cup of liquid. 

Place the pineapple, dates, syrup and water, sugar and butter into a saucepan and bring to the boil.  Simmer for 2-3 minutes and then set aside to cool.

Whisk the eggs and add them into the pineapple mixture along with the flour.  Spoon into the loaf/muffin tin