Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sauteed textured soy chunks / soy meat with red curry paste. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste is something which I’ve loved my whole life.
Soya chunks or meal maker are textured vegetable protein made from defatted soya products after extracting oil. While the onions fry, grind together tomatoes and coconut to a smooth paste without adding water. Add ginger garlic paste to the pan. These Soya chunks/nuggets are excellent source of protein, which exceeds the amount of protein found in meats, eggs and milk.
To get started with this recipe, we have to first prepare a few components. You can cook sauteed textured soy chunks / soy meat with red curry paste using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sauteed Textured Soy Chunks / Soy Meat with Red Curry Paste:
- Get 50 g Textured Soy Chunks
- Make ready Homemade Red Curry Paste
- Take 3 pcs. Garlic Cloves
- Take 2 pcs. Red Shallot
- Make ready 1 tsp Galangal
- Get 1 pcs. Lemongrass
- Make ready 2 pcs. Kaffir Lime Leaf
- Take 4 pcs. Dried Big Red Chili
- Make ready 5 pcs. Dried Small Red Chili
- Take 1 tsp. White Peppercorn
- Prepare Seasoning Ingredients
- Prepare 1 tsp White Soy Sauce
- Prepare 1 tsp Maggi Sauce
- Prepare 1 tbsp Palm Sugar
- Prepare 1/2 cup Vegetable Oil
- Prepare 2 pcs. Kaffir Lime Leaf (finely julienne) for decoration
As with starches, too much liquid absorption causes soy protein's cells to collapse. Using boiling liquid, timing the hydration period and adding a binder when needed helps make soya meat a suitable stand-in for animal products. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender.
Steps 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.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. 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. You can usually buy it in bulk, but for.
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