How To make Mee Krob (Thai Crisp Fried Noodles)

MEE KROB Crispy Fried Noodles. #shorts #streetfood #delicious

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

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Rice Paper Mee Krob | Vegan, Greasy, Tangy | Asian Dishes from SATC | Cooking Sounds

This is what Ray and Carrie eat in S04E03. I know this is not 100% authentic and the texture is different because of the rice paper - so feel free to use regular rice noodles instead - I've tried it and it's just as good.

Mee Krob Rad Nah หมี่กรอบราดหน้า Egg Noodles Dish

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For ingredient list, please see below.

Mee Krob Rad Nah - Crispy egg noodles topped with pork gravy หมี่กรอบราดหน้าหมู
Serving for: 2
*** Ingredients:
vegetable oil for deep frying
1/2 lb egg noodles
1 tbsp vegetable oil
1 tbsp minced garlic
3/4 lb pork tenderloin, thinly cut into small bite-sized pieces
2 carrots, thinly slice
3 cups water
1 broccoli crown, cut into florets (or Chinese broccoli)
2 eggs, scramble
3 tbsp water
3 tbsp cornstarch
1/2 tsp white pepper powder
*** Seasoning sauce: for gravy
2 tbsp sugar
1/2 tsp salt
2 tbsp light soy sauce
2 tbsp seasoning soy sauce
2 tbsp dark sweet soy sauce
2 tbsp soy bean paste
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