Summary

Ingredients

• 800 g veal, (back)
• salt
• Pepper, black, freshly ground
• Flour, for breading
• Oil, for frying
• 8 shallot (s), roughly diced
• 800 ml coconut milk
• 400 g pak choi
• soy sauce
• Spice paste:
• 2 garlic, finely diced
• 6 tablespoon sauce (teriyaki)
• 1 tablespoon sugar, brown
• 50 g iner, finely diced, remove the peel!
• 60 g sesame seeds, white

Print Recipe Pin Recipe

Instructions

1. Salt + pepper the meat, turn in the flour and fry all over in hot oil in the pan.
2. Grease a baking sheet with a higher edge, spread the shallots and ginger skins on it, place the meat on it and cook in the oven preheated to 160 ° C for 20 minutes.
3. In the meantime, puree the garlic, teriyaki sauce, sugar and ginger for the seasoning paste, then mix in the sesame seeds.
4. Remove the meat and brush with the seasoning paste. Pour coconut milk on the baking tray, put the meat in it and cook for another 15 minutes.
5. Remove the meat, let it rest and cut into slices after cooling.
6. Sieve the stock and reduce to about half the amount for 30 minutes; then let it cool down. Briefly fry the pak choi in oil and season with soy sauce. Arrange the vegetables decoratively on a plate, distribute the meat slices on top and serve the sauce in small bowls or drizzle the meat with a little liquid.
7. The sauce tastes so aromatic that you can use any leftovers wonderfully as a sauce for other Asian dishes.