John Myers
Contents
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Ingredients
For the marinade
- 0,5 Pc. Onion
- Oil
- 5 tbsp Soy sauce
- 3 tbsp Fish sauce
- 0,5 Pc. Lime
For the "Thai Red Sauce"
- 165 ml Coconut milk
- 0,5 Pc. Fresh onion
- 4 tsp Thai chili paste
- 1 tsp Lemongrass
- 0,5 Pc. Lime
- 4 tbsp Fish sauce
- 1 pinch Sugar
- Peanut oil
For the fried vegetables
- 0,5 Pc. Chinese cabbage fresh
- 2 tsp Sugar
- 1 Pc. Leek
- 1 shot Sesame oil
- Salt
Instructions
preparation
- Wash and clean the meat, cut into small cubes. Mix the marinade, squeeze in the juice of half a lime and let the meat "steep" in it for about 15 minutes. Chop the Chinese cabbage and leek into small pieces. Cut half an onion into strips and half an onion into small cubes.
The "Thai Red Sauce"
- For the red Thai sauce, we need a chili paste. I recommend my "Thai Red Chili" paste: spicy Asia "Thai Red Chili" paste
- Finely chop the onion, heat it in a little peanut oil and roast it until golden. Deglaze with the coconut milk.
- Stir in lemongrass and fish sauce. Puree the whole thing for a thicker sauce.
- Finally stir in 4-5 heaped teaspoons of the chilli paste and some lemon juice and let everything simmer for 2-3 minutes. Season to taste with salt and a pinch of sugar.
The meat
- Sear the sliced onion in a little oil. Add the meat and roast well on all sides.
- Add some lemon zest and lime juice. Stir in the rest of the marinade and turn back to a low level, simmer briefly.
- Take everything out of the pan and keep warm. Season to taste with salt.
The fried vegetables
- In the still hot pan, heat 2 heaped teaspoons of sugar in a little sesame oil and caramelize.
- Fry the cabbage and the leek in it.
- Season to taste with salt.
Serving suggestion
- I recommend egg noodles or basmati rice as a side dish.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 5.3gProtein: 11.3gFat: 7.5g
