Question:
Thai recipe
Mee Krob
Crisp fried vermicelli noodles, tender shrimp and chicken, all coated in a wonderful sweet and tangy sauce.
Mee Krob is normally an appetizer or side dish, but makes and excellent entree as well.
This recipe will serve two people as a main course with some leftovers.
2 tablespoons fish sauce
2 tablespoons soy sauce
3 Tablespoons lime juice
3 tablespoons vinegar
1/4 cup brown sugar
1/4 cup orange juice
oil -- for deep-frying
6 ounces rice sticks
2 eggs -- lightly beaten
2 medium shallots -- sliced
3 cloves garlic -- minced
2 Thai Bird chiles -- seeded and chopped
1/2 pound chicken -- diced
1/2 pound shrimp -- peeled
1 cup bean sprouts
1 red pepper -- julienned
1 cube tofu -- deep fried
2 green onions -- sliced, for garnish
1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, orange juice and sugar and set aside.
2. In a wok heat oil to 375 degrees F. Drop rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds. Turn them over once and fry until crisp, about 15 seconds in all. Transfer finished noodles to a pan lined with paper towels. Keep noodles warm in the oven. Cut tofu into bite size piece, pat dry and deep fry in oil until golden. Set aside.
3. Drain all except 2 Tbsp oil from the wok and add onion, garlic, and chiles, cook until fragrant and golden.
Add meats or shrimp and stir-fry just until done, push to one side, add egg and cook until dry, breaking up into pieces with spatula.
4. Add bean sprouts, red pepper and deep fried tofu, mix and remove to plate.
5. Stir sugar mixture and add to wok. Bring to a boil and cook until slightly thickened and syrupy. Reduce heat to low and add about a quarter of the fried noodles and chicken/shrimp mixture. With a metal spatula gently toss ingredients to break up noodle clumps and coat with sauce. Do not over work or the noodles with break into tiny pieces.
Continue adding noodles and chicken/shrimp mixture in batches until all are coated with sauce.
6. Transfer to serving platter and garnish with sliced green onion.
Panang Beef Curry
Make a spectacular yellow curry with homemade yellow curry paste and this recipe.
The quick cooking method ensure that the flank steak is tender.
1 pound flank steak -- cut in 1" strips
1 3/4 cups coconut milk
3 Tablespoons Yellow Curry Paste
1/4 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon fish sauce
4 fresh lime leaves -- torn
3 thai chiles
2 tablespoons lemon juice
1 tablespoon sugar
1/2 cup roasted peanuts -- chopped
1/4 cup coriander -- fresh
1 tablespoon oil
10 fresh basil leaves -- for garnish
1. Cook the coconut milk in a small pot until the oil rises to the surface.
2. Fry the Panang curry paste over medium heat until it is fragrant. Add the coconut milk, fish sauce, oyster sauce, chiles, lime leaves, and cook for a few minutes to blend. (About 5).
3. Add thin slices of beef to the curry and cook about 8 minutes or until the beef is just cooked and still tender.
4. Add sugar, lime juice, chopped peanuts and coriander.
5. Remove to a serving dish and top with chiffonade of Basil leaves.
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