How To make Mee Krob
1 2-in piece of tamarind pulp
Peanut or corn oil -(for deep-frying) 1/4 lb Dried rice stick noodles
6 oz Med shrimp
- shelled and deveined 1 Whole boned chicken breast
- cut into slices 4 Shallots; minced
1 tb Minced garlic
2 sm Serrano chiles
- finely minced 1 Lime (zest only)
3 1/2 tb Tomato paste
4 tb Sugar
1/4 c Thai fish sauce (nam pla)
3 tb Fresh lime juice
4 Green onions; trimmed,
- cut into 1-in lengths - blanched 3 tb Fresh coriander leaves
1/2 lb Bean sprouts; tails removed
- (for garnish)
CRISPY EGG LACE:
Oil for deep-frying 2 Eggs; lightly beaten
1/4 ts Salt
COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds. Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare it at this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots, garlic, minced chiles and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest; toss just enough to heat through. Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add last third of noodles only if there is enough sauce to coat. Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts. CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces. ---
How To make Mee Krob's Videos
The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen
Pad Mee Korat is a spicy Thai noodle dish from the area of Korat in Thailand. It's the spicy pad thai noodle dish you never knew existed!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to make those Chinese fried crispy noodles even better than a restaurant! - Marion's Kitchen
These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and often better than the restaurant version!
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
THE BIG BANG THEORY FOOD I MEE KROB & HÄHNCHEN-SATAY
The Big Bang Theory-Fans aufgepasst! Montagabend essen Sheldon, Leonard, Howard und Co. ihr liebstes Thai-Gericht. Nämlich Mee Krob (auch Mi Krop) mit Hähnchen-Spießen und Erdnusssoße. Der Name bedeutet knusprige Nudeln. Wir haben uns mal an das Lieblingsgericht der Nerds ran getraut und verstehen jetzt, warum es bei den Jungs keinen Montag ohne dieses Gericht gibt!
Zutaten für die Nudeln:
???? Sonnenblumenöl zum frittieren
???? 250 g Reisnudeln
???? 2 Eier (M)
???? 2 Schalotten
???? 10 g Ingwer
???? 125 g Garnelen
???? 1 Chili
???? 1 Limette
???? 2 EL Mirin
???? 3 EL Fischsoße
???? 1 EL Tomatenmark
???? 2 EL brauner Zucker
???? 80 g Sojasprossen
???? 1 Frühlingszwiebel
???? Koriander
Zutaten Spieße:
???? 600 g Hähnchenbrust
???? 100 ml Sojasoße
???? 5 EL Sesamöl
???? 2 EL Sonnenblumenöl
Zutaten Erdnusssoße:
???? 1 Knoblauchzehe
???? 2 EL Sonnenblumenöl
???? 2 EL Mirin
???? 200 ml Kokosmilch
???? 2 EL Fischsoße
???? 150 ml Geflügelbrühe
???? 1 Bio Zitrone
???? Koriander gemahlen
???? 250 g Erdnussbutter
???? Salz
Lasst es Euch schmecken! ♡
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Thai Crisp Fried Noodle | Mee Krob
Mee Krob is a Thai dish influenced by Chinese cuisine. The name means crispy noodles. It is made with rice noodles and topped with a sweet and sour sauce characterised by an acidic flavour such as tamarind sauce or lime juice. The dish originally featured ‘somsar', a type of citrus fruit which is really hard to find now. Mee krop can be served as an entrée, snack or appetiser.
Ready for a crispy treat? Charinya of @charinyas_kitchen has got something to sort you out!
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Easy Mee Goreng Recipe -Malaysian Street Food / Stir Fried Noodles Malaysian Style
Mee Goreng means Fried Noodles in Malaysian language. Malaysian style fried noodles is often spicy. It is made with fresh yellow noodles stir fried in cooking oil with garlic, onion, birds eye chili , chili paste, soy sauce, chicken, prawns, fish cake and vegetables.
Ingredients:
500g of Mee / egg noodles
200g of chicken breast
8-10 pieces of prawn
2 pieces of fish cake
200g of taugi / beansprout
150g of mustard leaves
4 garlic cloves
1 large onion
2 eggs
2 tbsp of oyster sauce
1 1/2 tbsp of sweet soy sauce
1 tbsp of tomato sauce
1 tbsp of dark soy sauce
1/2 tsp of black pepper
1 tbsp of chili paste
3 tbsp of oil
salt to taste
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Crispy noodles in thick Gravy sauce with seafood (Rad Na Mee krawb) Recipe easy and super delicious!
Crispy eggs noodles in thick Gravy sauce with seafood (Rad Na Mee krawb) Recipe easy and delicious!! Som’s Thai cooking.