In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
- 400 gr Mie beras utk Pad Thai (Kwetiau tipis), 3 Telur
- 75 gr Tahu goreng-iris dadu, 4 Daun kucai-iris panjang
- 2 genggam Toge+extra, 2 Bawang putih-cincang, Garam
- 60 gr Kacang-sangrai & cincang halus, 1 st Ebi-tumbuk
- 8 Bawang merah (½ Bawang bombay sedang)-iris tipis
- 6 sm Minyak sayur, 250 gr Udang kupas/Ayam-iris2
- Cabai bubuk & Jeruk nipis-potong2
Saus: Campur semua
- 1½ sm Puree asam, 3 sm Kecap ikan, 6 sm Gula merah
- 1½ sm Saus tiram, 2 sm Saus soya, 1 st Cuka
Cara membuat
- Rendam mie di air mendidih, diamkan 5-7 menit. Tiriskan & bilas dengan air dingin, lalu tiriskan lagi.
- Tumis bawang2 di wajan besar dengan 2 sm minyak, gunakan api besar & masak ± 30 detik. Masukkan ayam/udang, tahu & ebi. Masak hingga matang. Dorong semua ke satu sisi, beri sisa minyak lalu tuang telur di sisi lain. Orak arik telur hingga matang lalu campur dengan ayam. Kecilkan api ke sedang.
- Masukkan mie & beri saus. Aduk hingga saus terserap dengan rata. Cicipi, beri garam bila perlu.
- Beri toge, kucai & ½ bagian kacang cincang. Aduk cepat hingga rata lalu angkat dari api. Letakkan di piring2 saji, taburi dengan sisa kacang & cabai bubuk. Sajikan dengan nipis & toge. Peras nipis di atas mie sebelum makan
Ingredients
- 400 gr Dried rice sticks noodle, 6 tbsp Vegetable oil
- 75 gr fried Tofu-cubed, ground Chilli & Lime wedges
- 2 Garlic cloves-chopped, 1 tsp dried Shrimps-pound
- 250 gr pealed Shrimps/Chicken fillet-sliced, 3 Eggs
- 8 Shallots (½ medium size Onion)-thinly sliced, Salt
- 4 Chives-sliced, 2 handful of Bean sprouts+extra
- 40 gr Peanuts-roasted & finely chopped
Sauce: Mix all
- 1½ tbsp Tamarind puree, 3 tbsp Fish sauce
- 1½ tbsp Oyster sauce, 6 tbsp Palm sugar
- 1 tsp Rice vinegar, 2 tbsp Soy sauce
Ingredients
- Soak noodles in boiling water for ~ 5-7 minutes. Drain & rinse under cold water; drain it again.
- Sauté garlic & shallot with 2 tbsp of oil in a wok under high heat & cook it for ~ 30 seconds. Toss in & cook the chicken/shrimps, tofu & dried shrimps until it's cooked through. Push all to one side of the wok; add the rest of oil on the other side & pour eggs in. Scramble the egg until it cooked & then mix them into chicken. Turn the heat to medium.
- Put in noodles & pour the sauce over. Toss gently for ~ 1½ minutes, until the sauce is absorbed by the noodles. Taste, add in some salt if it’s necessary.
- Add in bean sprouts, chives & half of the peanuts; toss quickly to combine. Remove from the heat.
- Put it in the serving plate; sprinkled with remaining peanuts & ground chilli on top. Serve it with lime wedges & bean sprouts around the plate. Squeeze over lime juice before eating.
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