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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Medium
Steamed goat with perilla is a dish that often appears on banquet or drinking tables. The tender and chewy goat meat is steamed with perilla leaves along with a dipping sauce, creating a delicious and attractive dish. Join TasteVN into the kitchen to make this delicious steamed dish!
Ingredients for Steamed Goat with Perilla For 4 people
Goat meat 350 gr Perilla leaves 50 gr Lime leaves. 2 star fruits 10 gr Unripe bananas 2 fruits Shallots 20 gr Garlic 15 gr Crushed green pepper 10 gr Ginger 20 gr Chopped lemongrass 20 gr MSG 5 gr Sugar 10 gr Seasoning powder. 10ml fish sauce 5 gr Cooking oil 60 ml Fermented soy sauce 1 cup
How to make steamed goat with perilla
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Prepare ingredients
Goat meat often has a distinctive smell, so you need to prepare it carefully before steaming. First, you should wash the goat meat with water and drain it. Next, crush ginger, mince it finely, and mix it with white wine. Then, massage the meat with the mixture evenly for about 3 minutes and rinse it with cold water to eliminate the unpleasant smell.
Cut ginger into strips, finely chop lemongrass, and shred perilla and lime leaves.
Make the marinade for goat meat: 20g shallots + 15g minced garlic + 10g crushed green pepper + 20g ginger + 20g minced lemongrass + 5g monosodium glutamate + 10g sugar + 5g seasoning powder + 8g fish sauce + 60g cooking oil, put all into a mortar and grind the mixture finely.
Marinate the goat meat with the mixture evenly for 10 – 15 minutes.
Lay the shredded perilla and lime leaves over the goat meat, roll the goat meat tightly, and then use thread to tie it up.
Tip:
- If the goat meat is too thick, you can slice it thinner to make it easier to roll and to avoid being too rich when eating.
- To eliminate the smell of goat meat: Wrapping perilla with goat meat not only removes the unpleasant smell but also enhances the flavor of the goat meat.
- You should use thread to tie it tighter to prevent the meat from bursting during steaming.
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Making fermented soybean paste
The fermented soybean paste is ready to serve in a small bowl for dipping. You can add a little lemon to enhance the flavor of the fermented soybean paste.
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Steaming the goat meat
Place the rolled goat meat with sauce into the steamer for about 40 – 45 minutes. When the meat is cooked, take it out and cut off the thread. Slice the meat into thin pieces.
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Final product
The final product we have is a plate of appealing steamed goat meat with wild betel leaves served with sour starfruit and green bananas that have a slightly bitter taste along with the delicious and aromatic dipping sauce of fermented soybean paste.
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With the simple recipe for steamed goat with perilla on TasteVN, we hope you will succeed with your dish!
*Refer to images and the recipe from the YouTube channel Explore Vietnamese Kitchen.
