Recipe - Mee Krob (Crispy Stir Fried Noodles)

6 ounce Sen mee (rice vermicelli
noodles)
2 Eggs; beaten
3 tablespoon Kratiem dong (pickled
garlic); thinly cut or sliced up
3 tablespoon Shallots (purple onions);
cut or sliced up thinly
4 ounce Belly pork; cut into small
dice
4 ounce Medium shrimp; shelled and
deveined

SAUCE
1 Tomato
2 tablespoon Tamarind juice
2 tablespoon Lime juice
2 tablespoon Palm sugar
1 tablespoon Citrus zest (preferably
kaffir lime)
1 tablespoon Fish sauce

GARNISH
Thinly cut or sliced up green onions;
and red and green chilis
julienned
One half cup Hard tofu; cubed

From: "Colonel I.F.K. Philpott" colonel@korat1.vukorat.ac.th

Date: Wed, 24 Jul 1996 15:02:09 0700
mee krob is an easy dish that makes a pleasant snack, or a useful
accompaniment to hotter foods. The tangy sweet & sour sauce is optional
though certianly normal, and hardened vegetarians could easily leave out
the pork and shrimp.

In Thailand this is almost always prepared in a wok. If you feel nervous
about deep frying in a wok, feel free to use a saucepan or electric deep
frier

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.

CHILEHEADS DIGEST V3 #053

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