| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Wide rice ribbon noodles (sen yai) |
| 1/4 |
c |
Chopped shrimp |
| 1/2 |
c |
Chopped chicken |
| 1/4 |
c |
Firm tofu; cut into small cubes |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped shallots (purple onions) |
| 1 |
tb |
Yellow bean sauce |
| 1 |
tb |
White (rice) vinegar |
| 1 |
tb |
Fish sauce |
| 4 |
tb |
Palm sugar |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Prik phom (ground red chillies) |
| 1/4 |
c |
Bean sprouts |
| 1 |
tb |
Chopped mixed red and green prik chi fa (Jalapenos) |
| 1 |
|
Coriander plant; chopped |
| 1 |
c |
Bai gaprao (holy basil leaves) |
| 2 |
|
Bulbs pickled garlic; thinly sliced (garnish) (up to) |
| 4 |
|
Red Jalapenos; julienned (garnish) |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 17:59:21 -0500
From: The Meades <kmeade@ids2.idsonline.com> (by way of
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
There are a number of lines of thought about ki mao dishes in Thailand.
They are widely served as bar snacks, in much the same way that Spanish
bars serve tapas (and serve to make you thirsty, when used for this
purpose). Other dishes described in this way are eaten as a stomach liner
before embarking on a serious nights drinking. Other such dishes are served
by the patient wife of the wandering husband who crawls back hung over in
the middle of the night only to realize that he has to get up for work
before 5 the following morning!
I hadn't heard of a noodle "ki mao" dish, but when I discussed it with my
wife, she came up with the following. As is often the case it could
equally well be prepared with beef or pork.
Soak the noodles in water for about 15 minutes; take about a third of the
sen yai and cut the ribbons into short pieces (about 2" long). The
remaining two-thirds of the noodles should be plunged into boiling water,
and cooked until "toothy" then removed and placed on the serving plate.
If desired the tofu can be marinated in some dark soy to which a couple of
sliced chillies are added.
The third of the noodles that have been chopped are fried in hot oil until
crispy.
The remaining ingredients, except the pickled garlic, are stir fried in a
medium hot wok until cooked through (if you want the sauce thickened add a
little rice flour or corn starch) and then poured over the boiled noodles.
The fried noodles and the pickled garlic are then added as a garnish.
CHILE-HEADS DIGEST V2 #250
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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