Are you a cooking master? Possibly you are just a kitchen professional? Or like lots of others, you may be a novice.Whatever the instance might be, useful cooking suggestions can add some fresh ideas to your cooking. Spend some time as well as find out a couple of points that can splash some new enjoyable right into your kitchen routine. This Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste recipe maybe a perfect fit for you.

Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste

You can cook Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste :

Use Textured Soy Chunks.

Provide Homemade Red Curry Paste.

Prepare Garlic Cloves.

You need Red Shallot.

Prepare Galangal.

Prepare Lemongrass.

Provide Kaffir Lime Leaf.

You need Dried Big Red Chili.

You need Dried Small Red Chili.

You need to prepare White Peppercorn.

Provide Seasoning Ingredients.

Prepare White Soy Sauce.

Prepare Maggi Sauce.

You need to prepare Palm Sugar.

Provide Vegetable Oil.

You need Kaffir Lime Leaf (finely julienne) for decoration.

Short Tips:

You can get rid of the garlic odor from your hands by rubbing them for thirty secs on your stainless-steel stove prior to washing them. Garlic adds a fascinating taste to many dishes, however the apparent smell can stick around on your hands. Utilizing this suggestion, you can enjoy your supper without your hands scenting highly of garlic.

step by step :Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste

Making red curry paste by pounding all red curry ingredient until mixture is fine. Set aside..

Put 1/2 cup of oil in pan and fry soy chunk/soy meat in golden color. It will be crispy still..

Use same oil but only 1 tbsp then add red curry paste and seasoning with soy sauce, maggi sauce, palm sugar. Stir well until sugar is completely melted..

Pour crispy textured soy chunks/soy meat into curry paste. Combine well..

Put it in plate and topped with julienne kaffir lime leaf.

Tip : Eat with hot rice. Taste is salty, sweet and spicy. You will taste herbal flavor from curry paste. Spicy can be adjusted from quantity of dried small red chili. In case of adding vegetable, string bean or french bean is recommended..

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