Singapore-style meat

[Singapore-style meat]

It was a long time ago. I bought fennel seeds in a bag. There was a recipe on the bag. I decided to try it. What does Singapore have to do with it, I still did not understand, but I still use the recipe.

Singapore-style meat

for 500 gr of meat

Cooking the marinade. Mix in a glass saucepan:
1 table. a spoonful of soy sauce
2 cloves of garlic (chopped)
0.5 teaspoon tablespoons of salt
0.25 tsp tablespoons of pepper
1 tea spoon of honey
1 table. a spoonful of vegetable oil
1 tablespoon adjika (this is already my supplement. I don't know if there is adjika in Singapore.)
0.25 teaspoon each tablespoons of ground fennel and caraway seeds

Cut the meat into noodles, dip in the sauce, stir, refrigerate until morning).
There are three cooking options.
1. Fry in a skillet with vegetable oil and serve immediately.
2. If the meat is tough, eg beef, fry, add a little water and simmer.
3. Put the saucepan with meat in the oven for 40 minutes. Immediately set 200 degrees. When the gravy boils, reduce the heating to 140 degrees.
I mostly cook in the oven.
Delicious with rice. There is no need to season the rice. Just drizzle with the meat gravy.

Sеrn, this morning I finished the Singaporean meat ... my husband asked: Why is it so tasty?
Thank you

I wanted to put it in the oven, but yesterday I couldn't put it out (I came from the meeting, to say the least), so I fried it in a pan today before going out ... the smell was all over the site

I still want to try chicken meat, only in the oven.

Singapore style meat. More precisely pork. It turned out to be very aromatic and tasty. I did it in an airfryer at 170 degrees for 1 hour 30 minutes in the same glass dish. 550 grams of pork. The amount of the marinade has doubled. It seemed that the dose in the prescription was too small. The top is slightly burnt, but these are trifles. The meat turned out to be not only tasty, but also ... it's hard to say, it was soft, but did not fall apart ... elastic, or something ... Very wonderful!

The first time I cooked chicken breasts in this way half a year ago. Now I use this recipe both in the tail and in the mane, even as a filling for pies. Thank you very much for the recipe!

Sable, welcome to the forum!
On your health and thanks for the tip!