Top 9 Best Dishes Made with Ostrich That You Should Know

Ingredients:

• 250g ostrich meat
• 1/3 green bell pepper
• 1/3 red bell pepper
• 1/3 yellow bell pepper
• Pre-cut potato sticks (available in supermarkets)
• 1/2 onion
• Chopped shallots and garlic
• Salt, sugar, pepper, cooking oil
• Seasoning powder, bouillon cubes
• Vegetable butter

Instructions:

• Cut the ostrich meat into bite-sized cubes, marinate with 1 tablespoon of soy sauce, 1 teaspoon of bouillon, ½ teaspoon of sugar, and a pinch of pepper. Let it marinate.
• Slice the onion, bell peppers, and cut the potatoes into sticks, then fry them until golden brown and toss with a pinch of salt and pepper.
• In a pan, sauté 1 tablespoon of chopped shallots and garlic with 2 tablespoons of cooking oil, then add the marinated ostrich meat and stir-fry over high heat. Once done, remove and set aside. Stir-fry the bell peppers and onions, seasoning with a little water and ½ tablespoon of bouillon, then return the ostrich meat to the pan, stirring well and adjusting the seasoning to taste. Turn off the heat.
• Serve the stir-fried ostrich with fried potatoes on the side, topped with soy sauce and chili sauce. Serve hot.

Ingredients:

• 400g ostrich meat
• 2 onions
• Celery, garlic, lemongrass, chili.
• Seasonings: cooking oil, salt, pepper, fish sauce, seasoning powder, sugar.

Instructions:

• After thawing or purchasing fresh from the market, wash the meat thoroughly. If you want to ensure there's no odor, rub it with some salt and rinse several times.
• Peel the garlic and onion. Slice the onion into wedges. Crush and finely chop the garlic, onion, lemongrass, and chili after cleaning them. Cut the chili in half, remove seeds, and chop into small pieces.
• Slice the meat into thin, bite-sized pieces. Try to slice the meat evenly! Season the meat with a little sugar, fish sauce, seasoning powder, and chili. Massage the meat thoroughly to ensure the seasoning is absorbed. Let it sit for 10-15 minutes for the flavors to meld.
• While waiting for the meat to marinate, heat a pan with cooking oil and sauté the garlic and onion. Once the meat is ready, add it to the pan and stir-fry with the garlic and onion on low heat. Stir frequently to cook the meat evenly. When the meat is almost done, add the onion and celery to the pan. Adjust the seasoning to taste. Stir for a little longer so the flavors can meld, then remove from heat.

Ingredients:

• 400g ostrich meat
• 100g betel leaves
• Garlic
• Seasonings: salt, pepper, sugar, seasoning powder, fish sauce, oyster sauce, cooking oil...

Instructions:

• Soak fresh ostrich meat in warm water with a bit of salt, then rinse and drain. Cut into moderately thick slices (if using frozen meat, thaw for about an hour beforehand).
• Peel and finely chop the garlic. Clean and slice the betel leaves into thin strips along the grain.
• Marinate the meat with a little MSG and oyster sauce for about 20 minutes.
• Heat oil in a pan and sauté the garlic until golden and fragrant. Once garlic is lightly browned, add the ostrich meat and stir-fry continuously until the meat releases its juices.
• Add one tablespoon of fish sauce to the pan. Once the aroma rises, adjust seasoning with other spices to taste.
• When the meat is fully cooked, add the betel leaves to the pan. Betel leaves cook very quickly, so stir them in until they’re just wilted, then remove from heat.
• Plate the dish, sprinkle with pepper, and serve hot with rice.

Ingredients:

• 400g ostrich meat
• 200g chicken bones
• Carrot, cauliflower, shiitake mushrooms, green onions, cilantro
• Seasonings: salt, pepper, sugar, seasoning powder, fish sauce, oyster sauce, cooking oil...

Instructions:

• Soak fresh ostrich meat in warm water with some salt, rinse and drain, then grind the meat finely (if using frozen meat, thaw it for an hour first).
• Peel and chop the carrot. Separate the cauliflower into small florets and soak in saltwater. Soak the shiitake mushrooms in warm water until softened, then cut off the stems. Slice the green onions and set the white parts aside. Wash and chop the cilantro.
• Mix the ground meat with chopped carrot. Add a little MSG, oyster sauce, and salt, then marinate for 20 minutes. Next, stuff the mixture into the shiitake mushrooms, forming small round balls.
• Steam the stuffed shiitake mushrooms until the meat is set and doesn’t fall apart.
• Wash the chicken bones, blanch them briefly in boiling water, then simmer them to make a broth. Skim off the foam during the simmering process to ensure the broth stays clear.
• Once the broth is ready, discard the chicken bones. Add the reserved green onion tops to the pot. After 5 minutes, add the cauliflower and cook for another 5 minutes before adding the stuffed mushrooms. Taste and adjust seasoning.
• Serve the soup in bowls, sprinkle with pepper, green onions, and chopped cilantro. This delicate and sweet soup is absolutely delicious!

Ingredients:

• 500g ostrich meat
• Bell pepper, onion, pineapple
• Shallots, garlic, lemongrass, ginger
• Skewers
• Seasonings: sugar, seasoning powder, fish sauce, chili paste, sesame oil, oyster sauce, honey...

Instructions:

• Thread the ingredients onto skewers, alternating the colorful vegetables for an appealing presentation.
• Soak fresh ostrich meat in warm water with a little salt, then rinse and drain. Cut the meat into bite-sized pieces, then tenderize with a mallet or knife to help the spices penetrate (if using frozen meat, thaw it for an hour first).
• Peel and finely chop the shallots, garlic, lemongrass, and ginger. Clean the bell pepper, remove the seeds, and cut it into small cubes. Peel and chop the onion and pineapple into small chunks.
• Marinate the ostrich meat with the minced shallots, garlic, lemongrass, ginger, honey, chili paste, sesame oil, oyster sauce, and other seasonings for 20 minutes. During marination, wear gloves and mix the meat to allow the flavors to fully penetrate.
• Use skewers to thread the marinated ostrich meat, bell pepper, onion, and pineapple pieces alternately onto each skewer for a colorful look.
• You can grill the skewers in an oven or over a charcoal fire. If using an oven, preheat to 200°C for 10 minutes before placing the skewers on a tray lined with parchment paper. For grilling, manage the heat carefully to avoid burning or uneven cooking.
• While grilling, brush the skewers with the marinade every 5 minutes to prevent the meat from drying out.
• Once cooked, serve the skewers with cucumber slices and dip them in a salt, pepper, and lime mixture for an irresistible taste.

Nguyên liệu:

• 500 gr thịt đà điểu
• 1 củ cà rốt
• 2 củ khoai lang
• 1 củ khoai môn
• 1 muỗng canh bột cà ri
• 1 muỗng canh bột bắp
• Hành tím, hạt nêm, tí đường, chút xíu xìu xiu nước mắm

Cách chế biến:

• Ướp thịt với bột cà ri cùng với chút hạt nêm và chút đường. Sau đó chờ ướp trong 30 phút.
• Phi hành với lửa nhỏ đến khi thơm sau đó cho thịt đà điểu vào xào sơ cho thịt săn. Tiếp đó cho thêm nước vào và nầu mềm thịt với lửa vừa.
• Khi thịt đã mềm ta chuẩn bị các loại của đã chiên sơ để khi nấu của không bịt nát. Sau đó cho các loại củ trên vào nấu thêm 10 phút cho ngấm gia vị. Cuối cùng hòa một muống bột bắp vào 1/2 chén nước rồi cho vào nồi cà ri để nước dùng được sánh hơn.

Ingredients:

• 300g ostrich meat
• 2 sour bananas
• ½ pineapple
• 2 sour starfruits
• ½ onion
• Lemongrass
• Shredded coconut
• White sesame seeds
• 1 tablespoon fried onions
• 40g peanuts
• Herbs: 1 coriander, 1 basil, 15g cilantro, lime leaves
• Seasoning: fish sauce, lime juice, sugar, chopped chili, chopped garlic, salt, seasoning powder, vinegar

Preparation:

Step 1:

• Thinly slice the ostrich meat (sharp knives work best). Marinate with 2 teaspoons of chopped garlic, ½ teaspoon pepper, 1 teaspoon seasoning powder, ½ tablespoon cooking oil. Mix well and leave to marinate for 15 minutes.
• Slice the onion thinly and soak in ice water to reduce its pungency.
• Roast the peanuts and crush them lightly.
• Peel and slice the sour bananas and starfruits. Soak in salted vinegar water to avoid discoloration and reduce bitterness.
• Thinly slice the pineapple.
• Rinse the herbs and cut into bite-sized pieces. Shred the lime leaves.
• Slice the lemongrass and soak in a vinegar-sugar mixture.
• For the dressing, mix 2 tablespoons of sugar, 2 tablespoons of fish sauce, and 1 tablespoon of lime juice. Stir until sugar dissolves, then add chopped garlic and chili.

Cooking:

• Heat a pan and quickly stir-fry the ostrich meat until just cooked. No extra oil needed, as the meat has been marinated with oil.
• Once the ostrich is cooked, remove from heat to cool.
• Drain the banana, starfruit, and onion. Add 1 tablespoon of the prepared dressing to this mixture and toss well.
• Combine the ostrich meat with the fruit and vegetables, add the pineapple, and toss everything together. Adjust seasoning as necessary.
• Add the herbs and garnish with crushed peanuts, sesame seeds, fried onions, and shredded coconut.
• Your salad is ready to serve, perfect as a starter alongside shrimp chips!

Ingredients:

• 400g ostrich meat
• 1 onion, 2-3 chili peppers
• Lemongrass, garlic, shallots: 2-3 stalks/cloves each
• Cooking oil, salt, pepper, fish sauce, seasoning powder, sugar

Instructions:

• First, wash the ostrich meat thoroughly. For extra cleanliness, rub it with some salt before rinsing with fresh water. Drain the meat and set it aside to dry.
• Peel the onion and slice it thinly into wedges. Wash the shallots, garlic, and lemongrass, peel them, crush, and chop finely. Cut the chili peppers in half, remove the seeds, and chop them into small pieces.
• Slice the ostrich meat into thin, bite-sized pieces. Then, mix the meat with a pinch of sugar, fish sauce, seasoning powder, and chili. Massage the mixture gently to help the meat absorb the spices, and let it marinate for 10 minutes.
• Heat a pan, add cooking oil, and sauté the chopped garlic and shallots until fragrant. Then, add the lemongrass and chili peppers, and cook until golden brown. Next, add the ostrich meat and onions, stir-frying until the meat is cooked through but still tender.

Nguyên liệu:

• 650g thịt đà điểu phi lê sẵn
• Hành khô, tỏi: mỗi loại 2 củ
• rau thơm, xà lách, cà chua ăn kèm
  
• gia vị: dầu ăn, đường, tiêu, hạt nêm, xì dầu, tương, bột ngọt…
• 1 gói ngũ vị hương

Cách thực hiện:

• Thịt rửa sạch, cẩn thận hơn cho thêm ít muối vào xát cùng, rồi rửa lại qua 2 lần nước cho thịt nhạt
  bớt, và vớt ra rổ để ráo nước.
• Hành tím, tỏi bóc vỏ, đập đập rồi băm nhỏ. Các loại rau thơm, xà lách nhặt bỏ lá héo úa rồi ngâm
  vào chậu nước muối loãng, rồi vớt ra rổ.
• Thái thành từng miếng dải mỏng hình chữ nhật vừa ăn, ướp với hành tỏi băm sẵn và toàn bộ gia vị
  xì dầu, hạt nêm, chút ngũ vị hương, cùng tiêu rắc vào, bóp đều tay cho thịt ngấm dần gia vị và để
  khoảng 30-35 phút.
• Sau đó, chuẩn bị một vỉ nướng hơ trên bếp, nếu có điều kiện hơ với bếp than là thịt ngon nhất. Bắt
  đầu gắp từng miếng thịt dải đều trên mặt vỉ, nướng qua nướng lại tới khi chín vàng đều hơi xém xém
  là được, không nên để lâu quá dễ bị cháy. Món này ăn kèm với bún và rau sống, rau xà lách thì tuyệt
  cú mèo luôn, ai ăn cũng phải mê.