How to cook Rad Na Mee Krob Thai Pork Crispy Noodles
How to cook Rad Na Mee Krob Thai Pork Crispy Noodles
Rad Na Mee Krob Thai Pork Crispy Noodles
Ingredients
200g pork fillet, thinly sliced 2 inch
150g egg noodles
5-6 Chinese broccoli, peels and remove the hard skin and chopped 2 inch
2-3 gloves, finely chopped
3 tbsp oyster sauce
6 tbsp corn flour
1 cup veg oil
1 egg
2 tbsp fresh milk
1 tbsp fish sauce
1-2 tsp sugar
1/2 cup water
Directions
Bring the pork fillet that we already sliced put in a bowl , add 2 tbsp cornflour, 1 tbsp veg oil, 2 tbsp fresh milk, 1 tbsp oyster sauce and 1 egg, mix everything together. And let it set in the fridge for 30 minutes while we prepare noodles.
Prepare boiled noodles, boil them until they are almost cooked (about 2-3 minutes).
Take them in a large bowl, sprinkle 2 tbsp cornflour over it, spread them on a large plate and let it dry at a temperature room for 20 minutes.
Heat up oil in a deep fry pan over medium heat, fry noodle s until turn light brown and crispy and then transfer them on to oil absorbent paper spread them on a plate. Now our crispy noodles is ready :-)
Bring the tender pork out from the fridge and heat up oil 2 tbsp add chopped garlic when the oil is hot.
Fry the tender pork until it almost cooked, add Chinese broccoli, 2 tbsp oyster sauce, 1 tsp sugar and 1 tbsp fish sauce.
Mix 3 tbsp cornflour with water in a small bowl and slowly add in to a pan and keep stirring mixing with pork and Chinese broccoli, for less than 5 minutes you will have creamy thick Rad Na sauce. (don't let the sauce too thick or you can add some more water if you think it too dry, adjust your own taste).
plate crispy noodles on a nice big bowl and pour the Rad Na sauce on top and ready to eat.
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Thai Sweet and Sour Crispy Noodles Mee Krob Royal Crispy Noodle with Tamarind Sauce
#ThaiSweet #MeeKrob #Tamarind
Thai Sweet and Sour Crispy Noodles Mee Krob Royal Crispy Noodle with Tamarind Sauce
Mee Krob Royal Palace, an ancient snack
Royal Crispy Noodles An ancient menu that has existed since the reign of King Rama V as well, it is one of the favorite dishes of the Khun Klao Rama 5 and is a appetizer that has a process of making a master class. Because of the refinement of the authentic dishes from the ancient royal people and the charm of this menu is on the skin and the orange juice. Which has a unique scent It is an important ingredient used in sprinkling crispy noodles.
Raw materials to be prepared
1 small packet of rice vermicelli, approximately 400 grams
Pork, small square cut 500 grams
4 prawns (more and less as you like)
Hard tofu, small chopped 2 pieces
2 duck eggs
1 cup chives, chopped
Pickled garlic, sliced 1 cup
200 grams of bean sprouts
2 red chilies, shredded
Coriander leaves a little.
1 orange fruit
3 shallots
3 cloves of garlic
Water
3 tablespoons vinegar
1 tablespoon soybean paste
10 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons tamarind orange
2 tablespoons lemon juice
2 tablespoons of orange juice.If you don't have one or you can't find it, substitute 1 tablespoon of lemon juice.
How to make crispy noodles
Prepare noodles for frying. Remove the noodles from the package, soak them in warm water for 5 minutes, place them in a sieve to drain, mix 2 cups of water and 3 tablespoons of vinegar.
Take the well-drained noodles and place them into a large, covered pot. Bring water mixed with vinegar prepared, sprinkle over mee, cover and leave for 5 minutes, turn the noodles back and forth. Repeat again. Cover the lid and leave it for about 10 - 15 minutes. With this method, the noodles will become softer.
Pan with oil on low heat, wait for the oil to heat. When frying little by little If the line is wet, the oil will splash. If it is dry, spread it out before frying. Otherwise the line will not blister. Coagulate into cubes, fry finished in a container, set aside to cool and cover
Tips for preparing mee
Do not soak noodles for a long time. Because it will be crispy but soft quickly, this is very important Because nowadays the rice vermicelli has a drying process to make it soft Not as hard as in the past According to the original recipe, they ask to add dried chili powder to the oil to make the noodles colorful, and during frying, do not forget to take a colander and scoop away the black rice noodles in the pan. This is a method for keeping the oil clean and can be used for a long time.
How to make rice noodles
Peel the shallots and garlic, rinse thoroughly, then chop very finely together and set aside.
Cut red pork into strips about 2 cm long, peel the prawns, wash thoroughly, cut into small pieces.
Heat up a pan with a little oil When hot, add onion and finely chopped garlic, fry for a few minutes, then add pork and shrimp to fry. Add 1 tablespoon soybean paste and stir for a few minutes to get a nice aroma. Add pork or minced chicken. Minced shrimp Or can add whole shrimp
Add sugar to the pan. Stir until the sugar is completely dissolved. Add vinegar, tamarind juice, lemon juice, fish sauce by cooking it to make it taste sweet and sour.
Wash the orange zest, squeeze only the water. Add to the water to cook the fried noodles in the pan. Cut the orange zest into thin thin strips and set aside for sprinkling the noodles. Cut the orange zest, be careful not to stick the rice color under the skin. Will make a bitter taste
Taste the flavored water simmered in the pan. When the desired flavor is desired, place the pork and shrimp in a bowl and simmer the rest of the water in the pan until thick. Pork and Shrimp Because it will freeze When the water is thick, then bring the pork. And the shrimp back into the mixture, stir and then scoop it up into a bowl and wait.
Set the pan to prepare to knead the noodles on medium heat, scoop up the water to warm up the noodles. Put the fried noodles into. Let the noodles spread Then mash Mix the ingredients thoroughly. Bright red rice vermicelli without adding color. Or add any red water, red oily red from the head of fresh shrimp. We already have a natural red color.Before serving, put it on a plate, sprinkle it, decorate it beautifully with garlic.
Cooking tips
To season the mee suk, there must be a mixture of 5 types of water: orange juice, orange juice, tamarind juice, fish sauce, lemon juice and palm sugar. More importantly, if the orange lacks tingling, it will spoil the taste. Because both the vinegar is a mixture of water and flavor And the peel that is sliced and then sprinkled will give a pleasant smell when eating Hold a charm Of the ancient recipe for Mee Krob from the royal family And adding shrimp paste So that the mee has a natural red color of the water
| Siam Street
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