Thai cuisine is increasingly appearing in Russian cuisine.
A distinctive feature of almost all dishes is the way of cooking.
Thais fry vegetables, meat and seafood over high heat in a deep frying pan.
This increases the cooking speed and retains all the beneficial properties of the products.
Thai Meat - General Cooking Principles
For cooking mainly used chicken and veal or beef. But it is permissible to experiment with pork, turkey and other types of meat.
It’s not even a matter of what meat the dish will be made from, but in the way it is processed and sliced. Meat is washed, cut into long thin strips, the pieces are similar to those that we cut to make beef stroganoff. Prepared meat is spread in a wok heated in a pan.
Of course, our compatriots in the kitchen rarely find a wok pan, but in fact it is the same saucepan or cauldron, in other words, a thick-walled frying pan, in which the ingredients do not burn.
Next, the meat is fried on high heat. Chicken - 5-10 minutes, veal - 10-20 minutes, depending on the thickness of the pieces and pre-marinating the meat.
Additional ingredients are spices: ground pepper, chili. In addition, ground ginger, soy sauce, garlic, curry and other products are often added to the dish.
Thai meat can be cooked as a main dish, then boiled crumbly white or brown rice, rice noodles, mixed vegetables, corn will be an excellent side dish.
Also, the meat can be cooked immediately with vegetables: sweet peppers, carrots, onions, cucumbers, etc., making a full meal.
Recipe 1: Thai Thai Chicken
Ingredients:
• 700-800 grams of chicken fillet;
• 50 grams of corn starch;
• 50 ml of soy sauce;
• 3 cloves of garlic;
• two pickled cucumbers;
• small ginger root;
• vegetable oil;
• a teaspoon of sugar;
• salt. Cooking Method:
1. Meat thoroughly washed, spread on a paper towel, dry.
2. Cut the prepared fillet into very thin long strips.
3. Put the meat in a large bowl, sprinkle with starch and mix well.
4. Heat a deep frying pan, pour in the oil, warm it.
5. Put the meat in the pan, fry, stirring constantly, for 5-6 minutes until the appetizing ruddy color.
6. Add chopped garlic, grated ginger, salt, sugar, soy sauce. Fry another 2-3 minutes.
7. Add cucumber sliced into thin strips, simmer, stirring for another 3 minutes.
8. Remove the pan from the heat, place the meat in a plate, serve with a side dish.
Recipe 2: Spicy veal meat in Thai with corn
Ingredients:
• 500 grams of calf tenderloin;
• onion;
• carrot;
• five small corn cobs (no more than 8 cm in length);
• 30 ml of soy sauce;
• 30 ml oyster sauce;
• five cloves of garlic;
• Bell pepper;
• salt, red pepper;
• 20 grams of tomato paste;
• 10-15 green onion feathers;
• two tablespoons of sesame seeds;
• 10 grams of sugar;
• 50 ml of vegetable oil.
Cooking Method:
1. Cut into thin straws of equal thickness, washed and dried veal.
2. Cut the peeled sweet peppers and carrots into the same stripes.
3. Onion clean and cut into half rings.
4. Corn cobs are cut lengthwise into two parts.
5. Green onions rinsed and shred length of 3-4 centimeters.
6. Cut the garlic into slices.
7. Pour vegetable oil into the pan, heat it.
8. Spread veal, fry, stirring, over high heat for 8-10 minutes.
9. Add onions, carrots and garlic, stir, fry for another 2-3 minutes.
10. Put corncobs, sweet peppers to meat with vegetables, pour sesame seeds and sugar, stir, mix, stand on the fire for another 2 minutes.
11. The last ingredients in the meat lay out tomato paste, green onions, pour oyster and soy sauce, pepper, salt to taste. 12. Simmer, stirring for another couple of minutes, remove the pan from the heat.
Recipe 3: Thai meat: beef in coconut milk
Ingredients:
• 500 grams of beef tenderloin;
• two limes;
• 10 grams of sugar;
• 40 grams of curry paste;
• 50 grams of peanut butter;
• 30 grams of ground coriander;
• 250 ml of coconut milk;
• onions, carrots, sweet peppers;
• vegetable oil.
Cooking Method:
1. Squeeze lime into a deep container, add sugar and curry paste. Stir well.
2. Cut the beef in long thin strips, put it in the lime marinade for 10 minutes.
3. Heat the oil in a pan, lay out the pickled beef, fry, stirring, for 3-5 minutes on high heat.
4. Pour in coconut milk, bring to a boil, cook for 3 minutes.
5. Add peanut butter, put vegetable mixture in the dish, all vegetables should be cut into thin strips. Tomim another 5 minutes.
6. Salt the prepared meat to taste, sprinkle with coriander, mix, remove from heat.
Recipe 4: Thai-style Meat with Vegetables
Ingredients:
• 400 grams of chicken meat (fillet);
• four fleshy not very large tomatoes;
• large onion;
• Bell pepper;
• a third cup of soy sauce;
• a teaspoon of any hot sauce;
• four cloves of garlic;
• a teaspoon of ground ginger (not powder);
• a tablespoon of tomato paste;
• olive oil;
• salt;
• Dill and tarragon herbs.
Cooking Method:
1. Cut the meat into long strips of chicken with salt and fry in hot oil for 3-5 minutes. We spread on a plate, remove for a while to the side.
2. All vegetables are cleaned and cut into large strips, spread in a deep bowl.
3. Add to the vegetables ground ginger, chopped garlic, mix.
4. Put the vegetables in the pan, where the meat is roasted, quickly fry everything over high heat for 5-6 minutes.
5. We take out all the vegetables with a skimmer to make the glass excess oil in some container.
6. Pour tomato paste mixed with a glass of water into the pan, add sugar. Tom, until the liquid has evaporated twice. 7. Add soy and spicy sauce to the tomato paste, salt to taste.
8. Put the fried vegetables, chicken meat, chopped greens in the sauce.
9. Stew all ingredients for 3-5 minutes, serve Thai meat with vegetables on the table.
Recipe 5: Thai meat with rice
Ingredients:
• 750 grams of beef tenderloin;
• one sweet pepper of different colors (green, yellow and red);
• a third cup of soy sauce;
• three cloves of garlic;
• three packs of rice in sachets;
• a teaspoon of saffron;
• olive oil;
• salt pepper;
• dill.
Cooking Method:
1. Mix the soy sauce with the chopped garlic, lay out the meat, cut into long pieces.
2. Soaked 30 minutes in the marinade, the meat is transferred to the hot oil, fry until sweet.
3. Pepper is washed, cleaned and cut into large strips, add to the meat, here also put chopped greens.
4. Stir, fry for 10 minutes until cooked meat and vegetables.
5. Boil one bag of rice in a small saucepan, adding saffron, cook the other two in another saucepan.
6. Mix three kinds of rice: yellow from saffron, rice from the second bag, mixing it with finely chopped dill, and with white cereal without additions.
7. Spread Thai meat to rice.
Recipe 6: Thai beef meat
Ingredients:
• kilogram of beef pulp;
• Bell pepper;
• 300 ml of milk;
• 100 ml of soy sauce;
• salt;
• 60 ml of vegetable oil;
• Curry.
Cooking Method:
1. Cut the washed meat into cubes.
2. Heat the oil in a pan, spread the beef, fry on the highest heat, stirring for 15 minutes.
3. Turn down the fire, simmer another 5 minutes, then pour in the milk. Give all the liquid to boil out completely.
4. Add diced pepper, salt, curry.
5. If you want spicy food, add chopped chilli or ground red pepper.
6. Pour in soy sauce.
7. Simmer another 5-7 minutes.
Recipe 7: Thai style meat with pineapples
Ingredients:
• a pound of pork;
• 350 grams of canned ananses; • bulb (white variety);
• two carrots;
• two sweet peppers;
• small chili peppers;
• 150 grams of roasted cashews;
• 100 ml of soy sauce;
• a tablespoon of rice vinegar;
• a teaspoon of Worcestershire sauce;
• 20 grams of curry, salt.
Cooking Method:
1. Wash chili, peel, cut into thin rings.
2. Cut the carrots cut into cubes, do the same with sweet peppers.
3. Onions cleaned and cut into small cubes.
4. Pour vegetable oil into the wok, heat it over high heat.
5. Without reducing the heat, spread the prepared vegetables, fry for 2 minutes.
6. Pour in soy sauce, rice vinegar, “Worcester” sauce, simmer for about 2 minutes.
7. Spread diced canned pineapples, pour in pineapple juice, salt and pepper to taste, mix.
8. Wash the meat, dry and cut into long strips, spread to the pineapple and vegetables.
9. Stew 15-20 minutes until meat is cooked.
10. Add curry, cashews, if all the liquid boils away, pour in some more soy sauce.
11. Stew for about 15 minutes, serve with brown rice.
Thai meat - tips and tricks
• Meat for cooking should be chosen young and fresh, the frozen product will not work.
• Since the meat is fried fast, it is better not to move away from the stove while cooking.
• When cooking, you should constantly stir the dish so that the meat and other ingredients are fried simultaneously from all sides and not burnt.
• Be careful with the salt, as almost all recipes use soy sauce, which gives the product a salty taste.
