Thai Food: Mee Choo Chee Pla Ka Ti and Recipe

Mee Ka Ti (rice noodles with cream of coconut)
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Ingredients Weight
Ka Mee Thee salsa 1250 g
Soaked rice vermicelli 750 g
200 g of bean sprouts
Chinese chives cut 1.5 inches in 40 g
Coconut milk 200 g
Note: This section is for 6-8 servings.
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1. Pour the coconut milk in a saucepan. When it boils, put the rice noodles and stir-fry for a while.
2. Pour half the sauce Ti Ka Mee and cook until the water fell away.
3. Sprinkle with bean sprouts and Chinese chives. Saute for a while and then remove from heat.
4. Home Mee Ka Ti with the remaining sauce.
5. Sprinkle the sliced ​​tortillas and peppers from Chile, training sliced ​​(optional).
6. Serve with vegetables such as banana flowers, Chinese chives and bean sprouts, etc.
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Ingredients Sauce
Ingredients Weight
Chili paste
100 g of chopped shallots
Fermented white 100 g
Chopped coriander root 10 g
3 g of pepper
2 g dried peppers
Other
Minced pork 100 g
150 g minced shrimp
100 g of tofu slices
140 g palm sugar
Tamarind juice, 80 g
13 g of salt
Coconut milk 350 g
250 g of water
Note: The portion of the sauce is 1250 grams
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1. Blend the mixture of ingredients Chile paste and a little coconut cream until smooth.
2. Place the pasta to a boil. Next, add the shrimp and pork tofu. Sauté until ingredients are cooked.
3. Add sugar, salt and tamarind juice.
4. Pour the water and the rest of coconut milk. Simmer the sauce for a while and then remove from heat.
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Chu Chee Pla (fish curry)
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Ingredients Weight
Choo Chee Sauce 200 g
150 g of fish fillets into slices
Encourage sliced ​​red peppers 2 g
Shredded kaffir lime leaves 1 g
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1. Choo Chee sauce Heat to a boil in a saucepan. Add fish fillets and simmer.
2. Turn the fish. Wait until the fish is cooked and soggy.
3. Serve on a plate and sprinkle with crushed red pepper and kaffir lime
leaves.
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Choo Chee sauce ingredients Pla
Chili paste
35 g of chopped shallots
Garlic 30 g
Chiles 10 g
Pepper 2 g
Lemongrass 10 g
Galanga 4 g
5 g coriander roots
Kaffir lime zest 2 g
4 g of salt
1 g of pepper
8 g of shrimp paste
Other
Coconut milk 550 g
380 g of water
Fish sauce 25 g
20 g palm sugar
Shredded kaffir lime leaves 4 g
Note: This recipe is for 830 grams of sauce.
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1. Chili ingredients finely balance the dough.
2. Skip to Chili paste with a little coconut milk until fragrant. Gradually add 2 / 3 of coconut milk.
3. Add fish sauce and palm sugar, let it melt.
4. Add remaining coconut milk and water. Bring to a boil, then sprinkle the shredded kaffir lime leaves. Remove from heat. Class = "clear">

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