Sunday, November 22, 2009
Thin rice noodles, soak until soften 200 g.
Pork 150 g.
Yellow soybean curd 100 g.
Grated coconut 250 g.
Bean sprouts 300 g.
Chinese chives 20 g.
Coriander plants 2
Red chillies 2
Dried chillies 5 g.
Chopped shallot 25 g.
Sugar 24 g.
Fermented soybean 65 g.
Tamarind juice 30 g.
Oil 10 g.
30 grams = 1oz. , 1kilogram = 2.24 lbs.
1. Squeeze coconut to get 2 cups coconut milk
2. Put the oil in pan, break an egg and beat well, scramble and spread thinly, roll up and cut into long thin strips
3. Heat coconut milk in the pan by medium heat, when fragrant, add shallot, chicken, fermented soybean, sugar, tamarind juice, soybean curd, dried chilli, mix in well, dip up about half the sauce to be used as a topping
4. Put the noodles in the remaining sauce, add the bean sprouts, Chinese chives, mix in well, dip onto plate, topping with the sauce, sprinkle with coriander, red chilli and egg, serve with bean sprouts, Chinese chives, banana flower and Indian pennywort leaves
Thank you for Picture: jjbdkitchem