John Myers
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Vitello Asiatico with Pak Choi and Papaya Salad
The perfect vitello asiatico with pak choi and papaya salad recipe with a picture and simple step-by-step instructions.
Spice paste on the vitello
- 1 piece Clove of garlic
- 6 tablespoon Soy sauce sweet
- 2 tablespoon Grated ginger
- 1 piece Egg
- 1 tablespoon Rock sugar
- 50 g Sesame seeds
Vitello
- 1 kilogram Saddle of veal
- Salt
- Pepper
- Flour
- Oil
Pak Choi vegetables
- 10 piece Pak Choi mustard cabbage
- 2 piece Chilli pepper
- Salt
- Pepper
- 5 tablespoon Teriyaki sauce
Teriyaki sauce
- 220 g Palm sugar
- 100 g Chopped ginger
- 50 g Chopped garlic
- 3 piece Oranges untreated
Sauce for the vitello
- 2 piece Krachai root
- 1 tablespoon Coriander root
- 2 tablespoon Sesame
- 0,25 liter Soy milk liquid
- 2 tablespoon Sweetened coconut paste
- 2 tablespoon Banana jam
- 2 tablespoon Soy sauce light
- 1 tablespoon Fish sauce
- 3 tablespoon Sugar
- 4 tablespoon Lime juice
Papaya salad
- 1 piece Papaya
- 3 piece Clove of garlic
- 3 piece Thai chili pepper
- 2 piece Tomato
- 50 g Roasted and salted peanuts
- 3 tablespoon Fish sauce
- 3 tablespoon Sugar
- 4 tablespoon Lime juice
Spice paste on the vitello
- Peel the garlic. Use a hand blender to puree the soy sauce, grated ginger, egg, garlic and rock sugar to a paste. Then stir in the black and white sesame seeds and chill in the refrigerator.
Vitello
- Wash the saddle of veal without the bones and tendons and pat dry. Season well with salt and pepper and dust with flour. Preheat the oven to 80 ° C top / bottom heat. Sear the saddle of veal in a pan with oil on both sides for about 4 minutes. Then place on an oiled baking sheet (should also be warm) and put in the oven. It is essential to use a roasting thermometer, the perfect core temperature is 58 ° C, maximum 60 ° C. The cooking time is around 90 minutes, depending on the thickness of the veal. Always pay attention to the core temperature. When the core temperature reaches approx. 50 ° C, spread the spice paste on the Vitello and spread it generously.
Pak Choi vegetables
- Wash the whole Baby Pak Choi thoroughly. Slightly cut off the stalk and cut into a cross shape. Put on a large pot of water, season it vigorously with salt, pepper and dried chilli and bring to a boil. Blanch the pak choi in boiling water for one minute, drain and rinse briefly with cold water. Be careful not to leave any chilli peppers in the pak choi. Heat the oil in a heavy pan and fry the well-drained pak choi on both sides. It should stay very firm to the bite. Season with 3 tablespoons of the teriyaki sauce. Place in preheated bowls and drizzle with the remaining teriyaki sauce or decorate.
Teriyaki sauce
- Put the brown palm sugar in a saucepan and let it caramelize slightly. Add the finely chopped ginger and garlic to the caramelized sugar and sauté. Deglaze with the orange juice from 3 oranges and the soy sauce and simmer for 5 minutes. The sauce thickens slightly when it cools. Fill into a sealable container and store in the refrigerator.
Papaya salad
- Peel the medium-sized, unripe papaya, cut in half lengthways, remove the seeds and slice finely. Grind the planed strips in a mortar until they are slightly glassy. Put in a bowl. Peel the garlic, wash the chili peppers and remove the stalk. Wash and cut the medium-sized tomatoes into eighths and remove the stalks. Crush the garlic and chili peppers in a large mortar. Add the peanuts and coarsely crush them too. Add this mixture to the papaya strips and mix with the tomato wedges, fish sauce, sugar and lime juice. If necessary, season with fish sauce and lime juice to taste.
Last but not least
- Take the veal out of the oven and immediately cut it into approx. 1 cm thick slices. Put the sauce for the vitello on a saucepan on preheated plates, place the veal on top and serve with the pak choi and papaya salad. The meat can be lukewarm. Red rice from Thailand looks good as a side dish.
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