Madhur Jaffreys Vegetarian Mee Krob Crisp Noodles With Tofu Recipes

MADHUR JAFFREY'S VEGETARIAN MEE KROB (CRISP NOODLES WITH TOFU

Steps:

• Soak noodles in hot (not boiling) water for 1 minute, until softened.
• Drain immediately.
• Combine salt, soy sauce, vinegar, sugar, ketchup, cayenne & black pepper in a small bowl.
• Line 2 large platters with paper towels.
• Heat oil in wok or sauce-pan over high flame to very hot (200°C or 390°F).
• Throw in small handful of drained noodles & fry first side for 30-40 seconds.
• Turn thin pancake to fry an additional 30-40 seconds.
• Noodles should turn lovely reddish-golden color.
• Remove with slotted spoon and drain on paper-towelled platters.
• Repeat for rest of noodles.
• Remove all but a scant 1/4 c oil & continue in wok or add to large, non-stick fry-pan.
• Over medium flame, add shallots, garlic, & chilies.
• Stir until shallots are lightly browned.
• Add tofu strips and stir for 1 minute.
• Break all eggs into pan and stir for 1 minute, breaking up yolks.
• Add the soy sauce/ketchup/vinegar, etc. mixture.
• Stir and fry until eggs have completely solidified.
• Reduce heat to medium-low and continue stirring and frying about 15 minutes, until the mixture is completely dry.
• Just before serving, break up and toss noodles with egg mixture, lemon peel, parsley and bean sprouts.

MEE KROB (THAI CRISP FRIED NOODLES)

Steps:

• Gather all ingredients together before commencing to cook.
• Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
• Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
• Reserve 4 tablespoons of tamarind liquid for the sauce.
• Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
• Heat peanut oil until very hot (between 375 deg F and 400 deg F).
• Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
• Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
• Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
• Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
• Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
• Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
• Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
• Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
• Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
• Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
• Mound the crisp fried noodles on a serving platter and spoon the sauce over.
• Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
• Serve immediately, as the noodles will soften after about 10 minutes.