Rice Noodles In Tangy Sauce - {Mee Siam} Recipe - Cooking Index
Rice Noodles In Tangy Sauce - {Mee Siam} Recipe - Cooking Index
| Spice Paste | ||
| 3 tablespoons | 45ml | Dried shrimp |
| 1 | Lemongrass stalk | |
| 6 | Garlic cloves | |
| 2 | Fresh red jalapeño chiles - seeded | |
| 1 teaspoon | 5ml | Dried shrimp paste (blachan) |
| 1/2 cup | 118ml | Tamarind water |
| = (made by soaking 2 1/2 tbspns tamarind | ||
| Pulp in 1/2 cup hot water for 10 to 15 | ||
| Minutes and extracting juices) | ||
| Sauce | ||
| 3 tablespoons | 45ml | Cooking oil |
| 1 teaspoon | 5ml | Chili garlic sauce |
| 3 cups | 711ml | Water |
| 1/4 cup | 49g / 1.7oz | Chunky peanut butter |
| 1/4 cup | 59ml | Soy sauce |
| 1 1/2 tablespoons | 22ml | Sugar |
| 1 tablespoon | 15ml | Hoisin sauce |
| Cooking | ||
| 1/2 | Regular-firm or extra-firm tofu - (14-oz pkg) | |
| Cooking oil - for deep-frying | ||
| 6 oz | 170g | Dried rice noodles - (1/4" wide) |
| 2 | Hard-cooked eggs - shelled, halved | |
| 1/4 lb | 113g / 4oz | Bean sprouts |
| Cilantro sprigs | ||
| Sliced fresh red or green jalapeño chile |
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Thinly slice bottom 6 inches of lemongrass. Place in a blender with shrimp, garlic, chilies, shrimp paste, and 1/4 cup tamarind water; process until smooth.
Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add chili garlic sauce, remaining tamarind water, and water; bring to a boil. Stir about 2 tablespoons of hot liquid into peanut butter; add to wok. Add soy sauce and sugar; simmer for 5 minutes. Stir in hoisin sauce and turn off heat.
Drain tofu and cut into domino-size pieces. Place between paper towels and gently press out excess moisture. In a wok, heat oil for deep-frying to 350 degrees. Add tofu and deep-fry, turning once, until golden on all sides, 3 to 4 minutes. Remove from oil and drain on paper towels.
In a large pot of boiling water, cook rice noodles until tender but still slightly firm, 3 to 4 minutes. Drain, rinse, and drain again.
Place 1/4 of noodles in each of 4 bowls. Top with eggs, bean sprouts, and sauce. Garnish with cilantro and chili.
This recipe yields 4 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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