:: notes for mee krob dinner tonite, tonite ::



ingredients

6 ounces of sen mee (rice vermicelli noodles)
2 eggs, beaten
3 tablespoons of kratiem dong (pickled garlic), thinly sliced
3 tablespoons of shallots (purple onions), sliced thinly
4 ounces of belly pork, cut into small dice
4 ounces of medium shrimp, shelled and deveined

sauce

1 tomato
2 tablespoons tamarind juice
2 tablespoons lime juice
2 tablespoons palm sugar
1 tablespoon citrus zest (preferably kaffir lime)
1 tablespoon fish sauce

garnish

thinly sliced green onions, and red and green chilis julienned.
half a cup of hard tofu, cubed.

Method

Heat about 3 cups of peanut oil until very hot (preferably smoking),
then whilst it is heating, crush the noodles in a large plastic bag.

Drop the noodles, a small quantity at a time, into the hot oil. They
immediately puff up and turn golden brown. Remove at once with a slotted
spoon, or the type of wire strainer available from Chinese hardware
stores.

When all the noodles have been cooked and set aside to drain on kitchen
paper, drizzle the egg into the oil to form a ribbon of cooked egg, then
take it from the oil and chop it up.

Finally deep fry the pieces of tofu until golden brown and set aside.

Now pour off and reserve all but a little of the oil, and stir fry the
garlic pickle and shallots. Next stir fry the pork until the fat is firm
and the meat cooked to your taste. Stir fry the shrimp briefly until
they turn pink.

Mix the cooked ingredients, except the tofu, and transfer to a serving
platter.

Combine the ingredients of the sauce, and place it in a small bowl so
the diners may ladle it over the food as required (if you do it too
early the noodles will go soggy).

Garnish the mee krob with the green onions, chilis and cooked tofu.