when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
i don’t like lean meat.. period..
don’t lambast me with all the lean-meat-is-better-for-health mantra as it doesn’t work at all with my palate.. i hate chewing on a dry and juiceless piece of lean meat that feels as though it’s compacted cardboard doused in meat flavoring trying to pass itself off as real meat..
well, lean meat is not all bad (i still don’t like it though.. ), and it happens to be really perfect for this particular recipe..
for lean cuts of meat to NOT taste like cardboard when it’s cooked, it should be cooked fast, and removed from the heat once it’s JUST about cooked through.. and the best cooking method for this cut of meat? stir fry~! (and stews too, as prolonged cooking and plenty of liquid does help to tenderize and incorporate moisture into the meat..)
oh, and giving the meat some serious pounding with a meat tenderizer hammer helps heaps to somewhat tenderize it prior to fast cooking as well..
so, for pieces of meat to cook really fast while stir frying it, i suggest slicing it into really thin strips.. heat distributes fast and evenly throughout, and you don’t have to worry about cooking the meat longer to ensure it’s fully cooked through.. (like chicken meat, pork MUST be fully cooked through and through)
for this turmeric stir fry recipe, i like to add tempe, or preserved soy bean cake slices to it.. with slices of meat and a bit of veg, this recipe makes for a really nice stir fry dish to have with piping hot steamed white rice.. really simple and easy, and really delicious too~