![]() ![]() Keep everything moving by lifting the food constantly with two wooden spoons or paddles. 1 rule of any stir-fry is to turn the heat up HIGH to get that streetwise char, sizzle and energy into your food. Cut it into small dice so you get a bit in every mouthful. ■ Make friends with smoked tofu it's a genius way to add smokiness to any stir-fry or noodle dish. Cover with hot tap water and leave for 20 minutes, until you can twirl a noodle around your finger. ■ Don't soak the noodles for too long or they will fall to pieces when cooked. The wider surface area helps evaporate the liquid and stops the noodles going gummy. ![]() ■ Use a wide, flat-bottomed frypan rather than a wok. Serve with fork, spoon or if you prefer, with chopsticks. Divide between warm plates, and scatter with remaining beansprouts and coriander, crushed peanuts and lime wedges. Return the chicken and prawns to the pan, add the sauce mix, and most of the beansprouts and coriander. Let set a little then cover with noodles. Add the remaining one tablespoon of oil to the empty space and add beaten eggs. Add one tablespoon of oil to the pan and fry the shallots, tofu and dried shrimps for 30 seconds. Add the prawns and fry briskly for one minute until just cooked. When hot, add the chicken, tossing well over high heat until it turns white. Heat two tablespoons of oil in a wide, flat-bottomed frypan. Mix together the fish sauce, tamarind puree, tomato sauce, chilli flakes or sambal and sugar.ģ. Cover the noodles with hot tap water and leave for 20 minutes or until you can twirl a noodle around your finger. ![]() ![]() Cover the dried shrimps in boiling water and soak for 30 minutes then drain, reserving two tablespoons of the water. ½ tsp dried chilli flakes or 1 tsp chilli sambalĢ50g boneless chicken thigh, sliced (or leftover roast chicken)Ģ tbsp roasted beer nuts or peanuts, lightly crushedġ. ![]()
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