Mee Ka Ti Recipe
Mee Ka Ti Recipe
Mee Ka Ti (Rice Vermicelli with Coconut Cream)
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Ingredients Weight Mee Ka Ti sauce 1250 g Soaked rice vermicelli 750 g Bean sprouts 200 g Chinese chives cut 1.5 inches 40 g Coconut milk 200 g
Note: This portion is for 6-8 servings.
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1. Pour coconut milk into a frying pan. When boiled, put the rice vermicelli and stir-fry it for a while. 2. Pour in half of Mee Ka Ti sauce and stir-fry until the water has reduced away. 3. Sprinkle bean sprouts and Chinese chives. Stir-fry for a while and then remove from the heat. 4. Top Mee Ka Ti with the rest of sauce. 5. Sprinkle with sliced omelet and sliced chili spur pepper (option). 6. Serve with vegetables such as banana blossom, Chinese chives and bean sprouts etc.
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Sauce Ingredient Ingredients Weight Chili Paste Sliced shallots 100 g White fermented 100 g Chopped cilantro root 10 g Pepper 3 g Dried chilies 2 g Others Minced pork 100 g Minced prawn 150 g Sliced tofu 100 g Palm sugar 140 g Tamarind juice 80 g Salt 13 g Coconut milk 350 g Water 250 g
Note: The sauce portion will be 1250 grams
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1. Blend the mixture of chili paste ingredients and some coconut cream until smooth. 2. Stir-fry the paste at a low heat. Then add prawn, pork and tofu. Stir-fry until the ingredients are cooked. 3. Add sugar, salt and tamarind juice. 4. Pour water, and the rest of the coconut milk. Simmer the sauce for a while and then remove from the heat.
........
Ingredients Weight Mee Ka Ti sauce 1250 g Soaked rice vermicelli 750 g Bean sprouts 200 g Chinese chives cut 1.5 inches 40 g Coconut milk 200 g
Note: This portion is for 6-8 servings.
.......
1. Pour coconut milk into a frying pan. When boiled, put the rice vermicelli and stir-fry it for a while. 2. Pour in half of Mee Ka Ti sauce and stir-fry until the water has reduced away. 3. Sprinkle bean sprouts and Chinese chives. Stir-fry for a while and then remove from the heat. 4. Top Mee Ka Ti with the rest of sauce. 5. Sprinkle with sliced omelet and sliced chili spur pepper (option). 6. Serve with vegetables such as banana blossom, Chinese chives and bean sprouts etc.
......
Sauce Ingredient Ingredients Weight Chili Paste Sliced shallots 100 g White fermented 100 g Chopped cilantro root 10 g Pepper 3 g Dried chilies 2 g Others Minced pork 100 g Minced prawn 150 g Sliced tofu 100 g Palm sugar 140 g Tamarind juice 80 g Salt 13 g Coconut milk 350 g Water 250 g
Note: The sauce portion will be 1250 grams
.......
1. Blend the mixture of chili paste ingredients and some coconut cream until smooth. 2. Stir-fry the paste at a low heat. Then add prawn, pork and tofu. Stir-fry until the ingredients are cooked. 3. Add sugar, salt and tamarind juice. 4. Pour water, and the rest of the coconut milk. Simmer the sauce for a while and then remove from the heat.
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