Madhur Jaffreys Vegetarian Mee Krob Crisp Noodles With Tofu Food

MEE KROB (THAI CRISP FRIED NOODLES)

Steps:

• Gather all ingredients together before commencing to cook.
• Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
• Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
• Reserve 4 tablespoons of tamarind liquid for the sauce.
• Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
• Heat peanut oil until very hot (between 375 deg F and 400 deg F).
• Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
• Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
• Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
• Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
• Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
• Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
• Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
• Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
• Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
• Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
• Mound the crisp fried noodles on a serving platter and spoon the sauce over.
• Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
• Serve immediately, as the noodles will soften after about 10 minutes.

MAGGI MEE GORENG

Steps:

• Marinate the chicken cubes with sesame oil for about 10 minutes.
• Mix sauce ingredients in a small bowl.
• Cook the instant noodles in boiling water for about 3 minutes and drain and rinse with cold water.
• Stir fry the chicken cubes until cooked.
• In a separate wok, fry the garlic in oil until fragrant.
• Add cooked noodles, followed by cooked chicken.
• Stir fry for about 2 minutes.
• Add bok choy and beansprouts to the wok.
• Add sauce ingredients to the wok and continue to stir fry on medium to low heat for about 5 minutes.
• Mix sauce well into the noodles.
• Serve with fried shallot and chilie garnish.

CHAR KROEUNG

Steps:

• Blend all the paste ingredients in a blender until smooth.
• Transfer the paste to a bowl, add the meat and mix well.
• Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
• Add fish sauce, sugar and salt and stir until the sauce is bubbling.
• Add the onion wedges and cook, stirring, until soft and translucent.
• Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
• Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.