Easiest Way to Recipe Appetizing Sauteed Textured Soy Chunks Soy Meat with Red Curry Paste

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Good Evening every body, at this time you get present recipe Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste with 16 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste.

Ingredients all Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste

1. Needed : Textured Soy Chunks.

2. Needed : Homemade Red Curry Paste.

3. Needed : Garlic Cloves.

4. Needed : Red Shallot.

5. Needed : Galangal.

6. Needed : Lemongrass.

7. Needed : Kaffir Lime Leaf.

8. Needed : Dried Big Red Chili.

9. Needed : Dried Small Red Chili.

10. Needed : White Peppercorn.

11. Prepare : Seasoning Ingredients.

12. Prepare : White Soy Sauce.

13. Needed : Maggi Sauce.

14. Needed : Palm Sugar.

15. Prepare : Vegetable Oil.

16. Prepare : Kaffir Lime Leaf (finely julienne) for decoration.

If all ingredients Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste

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

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

3. 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..

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

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

6. 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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