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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Mee Grob Rad Na - Crispy Noodles with Marinated Pork and Kai Lan
Mee Grob Rad Na - Crispy Noodles with Marinated pork and Kai Lan
Rad Na means “over the face”, since a thick sauce covers the noodles.
In Thailand people often sprinkle some additional sugar, fish sauce, sliced chilies preserve in vinegar, and ground dried chilies on the dish.
Ingredient (1 serve)
Egg noodles
Vegetable oil
Marinade ingredients
100 g sliced pork
1/2 teaspoon Soy sauce
1/2 teaspoon Oyster sauce
1/2 teaspoon Sugar
1 teaspoon oil
1 teaspoon Tapioca starch
Sauce
Marinated pork
Kai Lan
500 ml Water
1 tablespoon Soybean paste
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
1/2 tablespoon Sugar
2 tablespoons Tapioca starch
1 beaten egg
Mee Krob (Crispy noodles)
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.
Ingredients
100 g dried thin rice noodle
30g shallots
100g palm sugar
100g white sugar
1 tbsp Tamarind sauce
1 tbsp lime juice
3 tbsp Tomato sauce
1 tbsp chilli sauce
1 tbsp salted Soy Bean
1 tbsp Fish sauce
½ tsp salt or to taste
80g Cashew nuts
2 g Kafir lime leaves
10 g Dried chilli or optional
Oil to deep fry around 2 cups
Method
1. Heat oil in a deep wok over medium heat until hot. Use a thermometer if you have one and wait for it to reach about 180 °C. Add only a small bunch of noodles each time. If the oil is hot enough the noodles should expand and be crispy within a second. Remove with a mesh skimmer and drain on a paper towel. Set aside.
2. Deep fry the cashew nuts, dried chilli and kafir leaves and set aside.
3. Remove most of the oil in the wok, retaining approximately 2 tbsp. Heat and stir-fry the shallots until fragrant, then add sugar and all sauces except the lime juice. When the sugar is dissolved and the sauce is thickening add the lime juice and taste, adjusting to obtain a balance of sweet, sour and salty flavours.
4. Reduce the heat, gently add the crispy noodles and gently mix in the sauce.
5. Top the noodles with the fried cashew nuts, fried chilli and fried kafir lime leaves.
Thai Crispy Noodles in Sweet & Sour Sauce (Mee Krob) |หมี่กรอบสามรส
Mee Krob is a Thai recipe made from crispy rice noodles mix with a sweet and sour sauce.
The sauce is seasoned with tamarind juice, palm sugar, natural cane sugar, pickled garlic juice, lime juice, chili sauce and fish sauce so its blend of sweetness, sourness and saltiness all in one. Hope you all like it.
RECIPE:
180g Wai Wai Rice vermicelli noodles
100g Shallots, chopped
2 Eggs
350g Palm sugar
100g Natural cane sugar
60g Pickled garlic juice
4 Tbsp Fish sauce
100g Chili sauce
2 Tbsp Lime juice
125g Tamarind paste
1/4 Tsp Food colour : Orange red
Cooking oil
#CrispyNoodles #Asmr #ArinFood #Noodles #RiceNoodles #Vermicelli #MeeKrob #หมี่กรอบสามรส
Trans:
1. 탕수육의 타이 바삭한 국수
2. 甘酸っぱいソースのタイのクリスピーヌードル
3. Thaise knapperige noedels in zoetzure saus
4. Thai Crispy Noodles i Sweet & Sour Sauce
5. Thai Crispy Noodles i søt og sur saus
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18. Thai Crispy Noodles í sætri og súrri sósu
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