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[ Siamese-style Noodles ]
INGREDIENTS
:
- 2 lb rice vermicelli [lo mein noodles]
-
2 lb fresh whole shrimp, reserve shell and heads, for stock
-
3½ cups water
-
salt to taste
-
1 cup cooking oil, peanut or veg oil
-
10 cloves garlic, chopped
-
6 soy bean cakes, diced
-
2 tbsp salted soy beans, mashed to a paste or Miso paste
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4 tbsp light soy sauce
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1 lb fresh bean sprouts
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6-8 stalks scallions, cut into 1 inch lengths
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20 shallots, thinly sliced, fried golden brown
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4 eggs, hardboiled, quartered
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6 red Serrano chilies, seeds, thinly sliced diagonally [optional]
-
10 limau kasturi [kalamansi limes], cut
into halves [Substitute: kaffir or key limes cut into small wedges]
Ingredients for SAUCE :
- 2 tbsp cooking oil, peanut or vegetable oil
-
12 cloves garlic, pounded
-
3 tbsp or to taste,
chili paste
-
3 tbsp salted soy beans, mashed to a paste or
miso
paste
-
3 tsp sugar
-
3½ cups
coconut milk
-
½ cup tamarind paste [made from 3-3½ oz tamarind pulp mixed well
with
½ cup hot water and then strained to remove seeds]
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To Prepare Sauce :
-
Heat
on high, add garlic, chili paste, salted soy bean or Miso paste, stir-fry
for about 1 minute.
-
Add sugar, tamarind paste,
coconut milk, reduce heat to med-low,
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Simmer till oil starts to float on top, add salt to taste, keep
gravy hot on low-med heat, for serving
-
Dish
out into a gravy boat when serving
To Prepare :
- Soak dried rice vermicelli [lo mein] in hot water till
al dente, drain, run under cold running water, drain well, set aside
-
Remove shells from shrimp, reserve shells & heads, roughly pound
-
Bring 3½ water to a boil, add shrimp shells, simmer, reduce to 1
cup of stock, strain and discard shells & heads, add salt to taste
-
In a
wok, heat 1 cup of oil, fry shallots till golden brown,
drain on paper towels, set aside for garnish
- Remove all but 2 tbsp of oil
from wok, add garlic, stir-fry till golden brown and crisp
-
Add shrimps, soy bean cakes,2 tbsp salted soy beans or Miso
paste, stir-fry 1-2 mins
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Add shrimp stock, soy sauce, bring to boil, reduce heat to med,
cover, simmer 5 mins
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Add noodles, stir fry for 3-5 mins
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Add bean sprouts, scallions, salt to taste, stir fry 1-2
mins, turn off heat
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Dish noodles into individual bowls
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Garnish with hardboiled eggs, fried shallots and
fresh sliced red chilies [optional]
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Serve with gravy boat on the side, for pouring a little over
noodles while eating - a last minute squeeze of lime brings it altogether
Cook's Note : Limau Kasturi are miniature limes, also
known as Kalamansi, Calamansi or Musk limes. It tastes like a cross between a lemon and a mandarin
orange.
To substitute, mix 3 parts lemon juice and 1 part mandarin orange juice. |
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