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Ingredientes
- 3 c. peanut oil
- 6 ounce sen mee instant rice noodles
- 2 x Large eggs beaten
- 3 Tbsp. thinly-sliced pickled garlic (see below)
- 3 Tbsp. thinly-sliced shallots
- Â Â (or possibly small red or possibly purple onions
- 4 ounce belly pork cut small dice
- 4 ounce medium shrimp shelled and deveined
- 1 x tomato
- 2 Tbsp. tamarind sauce
- 2 Tbsp. lime juice
- 2 Tbsp. palm sugar
- 7 x fresh kaffir lime leaves - (to 8) shredded
- 1 Tbsp. fish sauce
- 2/3 c. sliced peeled garlic
- 1 tsp palm sugar
- 1 tsp salt
- 1/2 tsp MSG (optional)
- Â Â Vinegar as needed
- Â Â Thinly-sliced green onions
- Â Â Julienned red and green jalapeno peppers
- 1/2 c. cubed hard tofu
Direcciones
- For the Pickled Garlic: Peel and slice two thirds of a c. of garlic, place it in a 1 pint jar. Add in 1 tsp. of palm sugar, one tsp. of salt and half a tsp. of MSG (optional but recomended) and top up with vinegar.
- Heat about 3 c. of peanut oil till very warm (preferably smoking), then while it is heating, crush the noodles in a large plastic bag. Drop the noodles, a small quantity at a time, into the warm oil. They immediately puff up and turn golden. Remove at once with a slotted spoon, or possibly a wire strainer.
- When all the noodles have been cooked and set aside to drain on kitchen paper, drizzle the egg into the oil to create a ribbon of cooked egg, then take it from the oil and chop it up. Finally deep-fry the pcs of tofu till golden 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 till the fat is hard and the meat cooked to your taste. Stir-fry the shrimp briefly till 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. Ladle it over the food as required (if you do it too early the noodles will go soggy). Garnish the dish with the green onions, jalapeno peppers and cooked tofu.
- Comments: Mee krob is an easy dish which makes a pleasant snack, or possibly a useful accompaniment to hotter foods. The tangy sweet and 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 possibly electric deep fryer.
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