Brown Rice Vermicelli in Satay Sauce |
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PREPARATION:
1. Sauté the red curry paste in olive oil until fragrant; season to taste with
tamarind juice, sugar and soy sauce. Add the coconut milk, stirring to mix well.
Remove from the heat and allow to cool slightly before adding the roasted peanuts.
2. Wash the mushrooms, trimming off the hard stems. Tear into large pieces and steam
until done. Shell the eggs, wash and halve.
3. Soak the vermicelli in water for 10 minutes, drain and blanch in hot boiling water
until done. Remove and drain before frying in a small amount of olive oil until
fragrant. Transfer to a dish and set aside.
4. Heat the sauce until hot; spoon onto a serving dish. Arrange the fried vermicelli,
steamed mushrooms, and quail eggs attractively. Sprinkle coriander leaves and spur
chili over the top and serve hot.
Thai Food Source:
The Best Thai Fried Noodles
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Brown Rice Vermicelli in Satay Sauce
(Mee Khao Klawng Sauce Sateh)
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INGREDIENTS:
200 grams |
dried brown rice vermicelli |
100 grams |
oyster mushrooms |
3 |
boiled quail eggs |
1 |
red spur chili, cut into fine strips |
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SATAY SAUCE:
1/4 cup |
coarsely ground roasted peanuts |
2 tbsp |
red curry paste |
2 tbsp |
palm sugar |
2 tbsp |
tamarind juice |
2 tbsp |
light soy sauce |
1/2 cup |
coconut milk |
3 tbsp |
olive oil |
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