Thai buns
Print outInspired by Thai cuisine, we highlight the wonderful flavors of red curry, coconut milk, fresh ginger and lime in this delicious recipe.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 10,0 kg Thai buns
Ingredients
- 3,0 kg Dry Simsubas
- 80 grams Garlic powder
- 13 grams Smoked paprika powder
- 140 gram Salt
- 32 gram Coriander
- 0,5 kg Potato flour
- 0,5 kg Oatmeal
- 70 grams Baking powder
- 3,2 kg water
- 1,4 kg Coconut milk
- 0,6 kg Rapeseed oil
- 1,2 kg Yellow onion chopped
- 190 grams Red curry
- 80 gram Tomato puree
- 160 grams Lime juice
- 27 grams Chili paste, sambal oelek
- 160 grams Fresh ginger grated
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction
- Fry the onion in the oil and the red curry. Add the tomato puree at the last minute
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 1 minute in the cooking pot.
- Form balls or patties by hand or in a meat grinder.
- If balls, heat to 90 degrees at 110 degrees, 15% moisture, then fry in oil.
- If steaks, fry first and then tempura as above.