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Preparation:
1. In a frying pan, over moderate heat,
saute the coconut milk with spring onion.
Add minced pork or prawn.
2. Season with fermented whole soybeans,
tamarind juice, sugar and chilli powder.
Add tofu and stir-fry until all mixed well.
This is the coconut milk mixture.
3. Reserve half of the coconut milk mixture
for dressing.
4. In the pan, stir-fry the remaining coconut
mixture with the rice noodles until mixed
well.
5. When serving, top with the reserved coconut
milk dressing and sprinkle with red fresh
chilli and coriander leaves.
Note
: Usually accompanied with a side dish of
shredded omelette, banana buds, beansprouts,
chinese chives and lime wedges in separate
piles.
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