Ingredients
2 cm ginger
2 stalks lemon grass, sliced finely
2 cm galangal, minced
5 red chilli padies
2 Tom Yum cube, crushed
2 tablespoons QBB
4 tablespoons light soya sauce
2 stalks lemon grass, bruised
200 g shitake mushrooms
400 g rice vermicelli (soaked until soft and then boil for 2 minutes and rinse in cold water)
150 g beansprouts
2 firm beancurds, deep fried and diced
2 red chillies, seeded and julienned
150 ml freshly squeezed calamansi juice
4 kaffir lime leaves, finely shredded
2 sprigs coriander leaves, chopped
Method
Pound the first 5 ingredients until almost smooth.
Heat oil and saute the pounded ingredient till aromatic
and oil separates. Add in the shitake mushrooms and stir
fry till it become soft. Turn off the heat. Add in the vermicelli
and the beansprouts and mix well. Turn on heat and stir fry
till heated through. Add in the rest of the ingredients and mix well.
Serve immediately.
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Sumber : Chef Devagi - Asian Food Channel
