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| Mee Grob (Sweet and Sour Crisp Fried Thai Noodles) |
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Ingredients |
1 small package of
Rice vermicelli noodles |
2 cups Diced hard pressed tofu or extra firm tofu |
½ cup of Dried shrimp |
4 tbs of Tamarind juice (or 4 tbs of white vinegar) |
2 tbs of Ketchup |
6 tbs of Coconut palm sugar (OR 3 tabledspoons of white granulated sugar and 3 tsbs of corn syrup) |
3 tbs of Fish sauce |
8 cups of Cooking oil |
1 cup bean sprouts |
| Garlic chive or green onion stalks, cilantro sprigs and sliced red jalapeno for garnish |
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| Preparation |
| If you use hard pressed tofu or extra firm tofu dice it up into ½ inch squares , lay them out on a tray single layer and dry in the sun or in the oven under low heat until they are dry and hard |
In a deep pan add 3 cups of oil
Turn heat up high. When oil is hot turn down the heat |
Test the oil by dropping a piece of dried tofu in. If the tofu starts to puff up and sizzle the oil is ready |
Add the rest of the tofu to the hot oil and cook briefly till they are slightly brown. Scoop out all the fried tofu with a wire mesh strainer onto a paper towel to soak up the oil |
| Now add the dried shrimp to the hot oil and fry briefly till it is crispy. Adjust the heat so you don't burn the shrimp. Scoop up the shrimp and dry on a paper towel |
| Add about 6 cups of oil to the pan and turn the heat up high (enough to cover the noodles completely) |
| Open the package of vermicelli noodles and pry the tight bundles of noodles apart so they are nice and loose. Separate the noodles into several loose bundles |
| Test a piece of noodle in the hot oil to see if it is ready. If the noodles puff up, the oil is hot enough |
| Put one small bundle of noodles into the hot oil |
| It should puff up and expand quickly. As soon as it puffs up, flip the noodles over onto to fry the other side. Cook for a few seconds and then remove and drain on a paper towel |
| Cook the rest of the noodles in the same fashion. |
Let the oil cool off and then transfer the cooled oil to a container |
| Making the Sauce |
The pan should have about one tablespoon of oil left in it to make the mee grob sauce. |
| Add 6 tablespoons of coconut palm sugar (or 3 tablespoons of sugar and 3 tablespoons of corn sugar) |
| Add 4 tablespoons of Tamarind juice (or 4 tablespoons of white vinegar) |
| Mix well over very low heat |
| Add 3 tablespoons of fish sauce |
| Add 2 tablespoons of ketchup for coloring |
| Mix well. Keep on low heat so you don’t burn the sauce . Let the sauce simmer till the mixture is nice and thick. Then turn down the heat as far as you can |
Add the dried fried tofu and fried shrimp to the sauce. Mix into the sauce |
| Preparation |
| Next, add in the noodles to the sauce |
| Mix the sauce into the noodles. Make sure sauce coats the noodles evenly. As you mix, scoop up the sauce from the bottom of the pan so it doesn’t burn |
| Now scoop up the noodles into a serving plate |
Garnish with garlic chives, green onions and red peppers .You can add raw bean sprouts and cilantro leaves on the side |
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