Laotian dry ox with green papaya salad

Cambodian cuisine
cocina asiatica
Laotian dry ox with green papaya salad
People 6
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
40 min
cooking time
5 hr
total time
5 hr 40 min
prep time
40 min
cooking time
5 hr
total time
5 hr 40 min
  • 1 kg of ox lid, partially frozen
  • 2 teaspoons salt
  • 1/4 teaspoon chili powder
  • 1 teaspoon of pepper black ground
  • 1 tablespoon of fine brown sugar
  • 4 cloves of garlic, majados
  • 2 teaspoons of sesame oil
  • 1 tablespoon peanut oil
Green papaya salad
  • 1 small green papaya, bare and without seeds
  • 1 carrot
  • 2 cloves of garlic, majados
  • 1 piece of 6 cm of fresh ginger, grated
  • 2 small red chillies, fine lyanes
  • 2 tablespoons of fish sauce
  • 4 kaffir lime leaves, in julienne
  • 1 tablespoon lime juice
  • 2 teaspoons fine brown sugar
  • 1 teaspoon sesame oil
  • 1 Cup (30 g) fresh coriander leaves
  • 1 Cup (160 g) unsalted roasted peanuts
  1. Remove all excess fat from meat, cut it into lunchboxes 2.5 cm thick and these in strips. Mix the salt in a bowl, chili powder, pepper, the az ar. the hoop and sesame and peanut oils. Add the meat and stir well with your hands with the d oil mixture until well impregnated. Cover with clear paper and marinate in the refrigerator for about 4 hours.
  2. Place the meat on a rack on a baking sheet and roast at 120oC for a few 3 hours or until dry.
  3. Put the meat to gratin some 3 minutes, with the very hot gratin, before serving it. Take her to the table with the green papaya salad.
To make the papaya salad
  1. Cut the papaya and carrot into thin strips with a lemon scraper or with a knife. Pour the other ingredients into a bowl and mix well, Serve.
Recipes easy to https://recetasdecocinafaciles.NET /

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