New recipes

Beef with Thai red sauce and harlequin rice

Beef with Thai red sauce and harlequin rice

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash the meat under a stream of cold water, wipe it with a kitchen towel and then cut it into cubes or thin strips. It is ‘massaged’ with the marinade ingredients and then kept in the fridge until ready (preferably at least an hour).

Cut the onion into juliennes, remove the white fiber from the peppers (for appearance) and cut into suitable pieces. Peeled carrots are cut into thin slices, celery stalks (I cut it with a special shape) and chopped garlic or slices. Heat a wok, then the oil and heat the meat for about 3-4 minutes until it changes color. Set aside the meat and wash the vegetable pan. Heat in the following order: garlic, onion, carrot, celery and finally sliced ​​pepper and ginger. Add the meat, mustard seeds, fish sauce and finally the curry sauce. Stir to keep it from sticking until the sauce drops and binds.

The rice is prepared separately. The cooking time varies, 25 minutes for white, 30-35 for black and 30 for red. For a better taste you can use meat soup instead of water but it will change the color of the rice and there will be no more contrast between colors. Put the white rice in 2 glasses of boiling water (the same glass with which the rice was measured), mix it twice and cover it with an aluminum foil that is tightly tightened on the edge. Put a lid on top and turn the heat to low. Leave for 15 minutes after the hour, turn off the heat, remove the lid and leave the foil for another 10 minutes when it is removed. I use this method to get the rice out of ‘dente’ and boiled grain by grain.

Boil the black rice in the same way, in 2 and 1/4 measures of water for 20 minutes with a lid and then leave it with the foil for another 10 minutes. Boil the red rice in water in the same way with a saffron or cardamom powder. (I did not respect the boiling time and 4 amounts of water as it was written on the package for 40 minutes and I did well)

While the rice is hot, fill some bowls that have been rinsed with cold water. Put rice in equal amounts of two fingers: red, fish, white and black on top. When it cools completely, turn the bowl over on a plate with a sudden movement. Serve with beef. Anyone can add soy sauce

Good appetite !

Video: Μοσχαράκι Κοκκινιστό. Άκης Πετρετζίκης (July 2022).


  1. Harper

    I think I make mistakes. I am able to prove it. Write to me in PM, it talks to you.

  2. Libby

    And the gas conflict is not over, and here you are all about your rub

  3. Arasho

    Great message bravo)))

  4. Dwight

    In my opinion, this is relevant, I will take part in the discussion.

Write a message