Thai cuisine has opened its characteristics to Europeans not so long ago, from the time when tours for exotic lovers to Thailand began to be organized. Many dishes of local cuisine are quite unusual, but very tasty. Thai national cuisine has a number of features:
- residents use a large number of spicy spices: chili, ginger, garlic, ground pepper;
- the most frequent cooking option in Thailand is a quick frying on a strong flame in a thick-walled frying pan (called "wok" ), which ensures the preservation of the nutrients contained in the food;
- the basis of many Thai dishes is rice, although noodles are also often used;
- most often in the dishes are put chicken or seafood.
The proposed meat recipe in Thai will tell you how to cook one of the traditional dishes of the cuisine of this south-eastern country. The taste will be liked by lovers of spicy and spicy dishes. In addition, the preparation of meat in Thai will not cause significant time. In the event that friends called and informed that in an hour you will have, boldly start cooking this unusual dish.
The recipe for cooking meat in Thai
Ingredients:
- meat (chicken fillet, pork or veal to choose from) - 700 g;
- starch (better corn) - 2 tbsp. spoons.
Preparation
Chicken fillet is well washed, dried with a towel and cut into strips. Sliced pieces, placing in a bowl, pour starch, mix.
In a frying pan, hot on fire, pour oil and heat it. The meat is fried and placed in a bowl.
Now we are preparing the side dish. Thai meat is best combined with rice or rice noodles Pad Thai , pasta and assorted vegetables.
Meat in Thai with vegetables
Ingredients for garnish:
- tomatoes - 4 pieces;
- sweet pepper - 3 pieces;
- onion - 1 piece;
- soy sauce - 1/3 cup;
- hot sauce (any) - ¼ tsp spoon;
- garlic - 4 teeth;
- ginger ground - 1 teaspoon;
- tomato sauce - 1 tbsp. a spoon;
- olive oil - several tablespoons;
- greens (dill, tarragon, etc.).
Preparation
We cut vegetables, we add ground ginger, squeezed garlic and fry all the ingredients on the fire (in the oil remaining after frying the meat), the mixture should get a slightly brown color. We take out the fried mixture from the frying pan (at the same time, excess oil drains) and place it in a container. On the empty frying pan spread the paste and pour about a glass of water, adding a pinch of sugar. The water must be evaporated. Then add soy sauce and salt.
In the sauce we lay out the already roasted mixed vegetables and meat, for a short while to extinguish. We put everything on a dish, sprinkled with chopped herbs.
If you take an additional ingredient - cucumbers and fry together with other vegetables, you will get an unusual dish - meat in Thai with cucumbers.
Meat in Thai with rice
Ingredients:
- beef tenderloin - 700 g;
- Bulgarian pepper (red, yellow and green) - 1 pc .;
- garlic - 3 to 4 cloves;
- soy sauce - 1/3 cup;
- pepper;
- rice (in sachets) - 3 pcs .;
- dill;
- Shchafran - 1 teaspoon.
Meat preparation
Sliced meat is marinated for half an hour in soy sauce, mixed with crushed garlic. Meat in a wok (cauldron) is fried until
Preparation of garnish
Boil rice until ready in two saucepans: in one bowl two packets of rice, in the other - one, we throw there the ground saffron. In one bag of the rice, cooked in the first dish, we add the cut dill. It turned out a multi-colored rice: green (with dill), orange-yellow (with saffron) and white. Rice of three colors is placed on a plate in layers. Side lay out the meat with colorful pepper.
It turns out satisfying and beautiful!