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Daging Goreng Khas Thailand
| 15 garlic cloves, roughly crushed | Marinate beef | Deep fry until golden, 8–10 min |
| 1 tbsp white pepper, roughly crushed | ||
| 1 tbsp oyster sauce | ||
| 3 tbsp fish sauce | ||
| 1/4 tsp salt | ||
| 1/2 tsp bouillon powder | ||
| 500 g / 1.1 lb beef ribeye | ||
| 2 tbsp rice flour | Coat with rice flour | |
| 15 garlic cloves | ||
| 15 green bird's eye chilies | ||
| 15 red bird's eye chilies |
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