Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sauteed textured soy chunks / soy meat with red curry paste. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
A wide variety of textured soy chunks production line options are available to you, such as local service location, applicable industries, and warranty. Soya chunks curry recipe or meal maker curry recipe to accompany rice, biryani, chapathi, pulao. Soya chunks also called as meal maker or soya nuggets.
Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have sauteed textured soy chunks / soy meat with red curry paste using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste:
- Take 50 g Textured Soy Chunks
- Get Homemade Red Curry Paste
- Make ready 3 pcs. Garlic Cloves
- Make ready 2 pcs. Red Shallot
- Make ready 1 tsp Galangal
- Make ready 1 pcs. Lemongrass
- Prepare 2 pcs. Kaffir Lime Leaf
- Prepare 4 pcs. Dried Big Red Chili
- Get 5 pcs. Dried Small Red Chili
- Make ready 1 tsp. White Peppercorn
- Make ready Seasoning Ingredients
- Make ready 1 tsp White Soy Sauce
- Make ready 1 tsp Maggi Sauce
- Take 1 tbsp Palm Sugar
- Make ready 1/2 cup Vegetable Oil
- Make ready 2 pcs. Kaffir Lime Leaf (finely julienne) for decoration
Season the stock or water with salt to taste, if desired. Dried soy "meat" – known to vegetarians as either TVP, textured vegetable protein, or TSP, textured soy protein – makes a convenient addition to tofu and tempeh in your meatless repertoire. Unlike its animal counterpart, TVP stores long-term without refrigeration. Soy chunks or textured soy protein, often called TSP, is used by the food industry in many foods products, mainly foods that resemble meat products To use textured soy protein read the instruction on the packages.
Instructions to make Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste:
- Making red curry paste by pounding all red curry ingredient until mixture is fine. Set aside.
- Put 1/2 cup of oil in pan and fry soy chunk/soy meat in golden color. It will be crispy still.
- 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.
- Pour crispy textured soy chunks/soy meat into curry paste. Combine well.
- Put it in plate and topped with julienne kaffir lime leaf
- 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.
Normally it says to rehydrate the protein in cold or hot water and to let it rehydrate. Red curry paste spiked with dried red chilies. Green curry paste, herbaceous from generous Yellow curry paste is the simplest of the three, employing only lemongrass and shrimp paste. For scallops or chunks of meat, brown the items before you sweat the onions; then remove and reincorporate the. Textured soy protein, also called soy meat.
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