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PREPARATION:
1. Soak the vermicelli for 10 minutes, drain and set aside.
2. Cut the yellow beancurd into small pieces. Wash the Chinese chives and cut into lengths starting about 3" from the base. Cut the leaves into short lengths about I" long.
3. Mix the grated coconut with 1 1/2 cups warm water; squeeze well to obtain 2 cups of coconut milk.
4. Heat the oil in a pan over low heat until hot, pour in the beaten egg and swirl to form a thin omelette. When done, remove from the pan, roll and slice into thin strips.
5. Heat the coconut milk over medium heat until a film of oil surfaces, add minced pork and fry until just done. Add shallots, fermented soy beans, sugar and tamarind juice. Stir to combine. Reduce the heat, then add the beancurd. Simmer until the sauce thickens, sprinkle in the ground chili and cook until mixture comes to a boil. Remove half of the sauce and put aside for the topping.
6. Heat the remaining sauce over medium heat until boiling; add vermicelli and stir well. Add half the bean sprouts, and Chinese chives. Stir until the mixture becomes dry, then remove from the heat.
7. Transfer to a serving dish. Spoon over the topping, garnish with omelette and red chili. Serve with the remaining fresh bean sprouts, Chinese chives, Indian pennywort leaves, banana buds and wedges of lime.
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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Rice Vermicelli with Coconut Sauce Recipe
(Mee Kathi)
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INGREDIENTS:
250 grams |
dried rice vermicelli |
250 grams |
grated coconut |
150 grams |
minced pork |
1 |
lightly beaten duck egg |
1 |
piece yellow beancurd |
300 grams |
bean sprouts, trimmed at the roots |
10 |
Chinese chives |
2 |
coriander plants, use only the leaves |
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1 |
red spur chilies, cut into fine strips |
6 |
finely chopped shallots |
2 tbsp |
sugar |
1/4 cup |
fermented soy beans |
2 tbsp |
tamarind juice |
2 tsp |
ground dried red chili |
2 tsp |
vegetable oil |
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