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Ingredients : |
180g |
Rice vermicelli noodles |
100g |
chicken cut in dices |
100g |
peeled & deveined black tiger shrimp |
25g |
finely chopped shallot |
25g |
finely chopped garlic |
1 pkt |
LOBO Green Curry Paste |
200g |
sugar |
2 tbsps |
tamarind concentrate |
2 tbsps |
water |
50g |
firm pressed yellow tofu, cut in dices |
50g |
fresh bean sprouts |
30g |
garlic chives, cut into 1 inch-long |
| vegetable oil for deep fry and stir fry |
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Garnish : |
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| Red cayenne chilli sliced in flakes, thinly sliced sweet basil leave and stripped omelet |
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Directions : |
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1.
Heat the oil in a wok till very hot, spread the noodles into small lots and deep fry until golden brown. Lift up with a colander to remove excess oil.
2.
Fry chicken and shrimps in the same wok with remaining oil till cooked. Put them on a plate.
3.
Add little amount of oil, stir fry the shallot and garlic till golden brown and odorously smell. Set aside to drain out the oil.
4.
Stir fry the LOBO Green Curry Paste with the oil till odorously smell. Add water and sugar in, stir till sugar is fully melt. Flavor with tamarind concentrate, stir constantly with medium heat till thicken. Transfer to a bowl.
5.
Put the fried noodles in a mixing bowl, add the ingredient from step 4 while it's hot. Mingle gently with hands. Add ingredient from step 2 in.
6.
Transfer to a plate. Decorate with fresh bean sprouts, garlic chives. Sprinkle with ingredient from step 3. Add cayenne chilli, sweet basil leave and omelet to finish. |
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