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1.5 tbsp peanut oil
6 candlenuts, ground
2 tsp chili powder
1 heaped tsp cumin, ground
4 cloves garlic, minced
1 large onion, minced
1 large tomato, chopped
1 tsp sugar
2.5 tsp salt
1/2 tsp white pepper
9 cups thin coconut milk
500g (1 lb) thin rice vermicelli
250g (1/2 lb) beanshoots
250g (1/2 lb) cooked chicken meat,
shredded
60g (2 oz) fried hard beancurd, shredded
6 spring onions, chopped
3/4 cup thick coconut milk
2 green chilies, thinly sliced
fresh coriander leaves, chopped |
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Method :
Heat oil in a
wok or frying pan and fry ground candlenuts with chili powder, cumin,
garlic and onion for 4 minutes, stirring constantly. Add chopped tomato,
sugar, salt and pepper, then pour on thin coconut milk and bring almost to
the boil. Turn heat down low and simmer for 6-8 minutes, then set aside,
keeping warm.
Pour boiling
water over rice vermicelli and leave for about 8 minutes until softened.
Drain and rinse with cold water. Drain again. Steep beanshoots in boiling
water for 2 minutes. Drain and rinse. To serve, divide rice noodles
between six large bowls. Top each with a serving of beanshoots, shredded
chicken, fried beancurd and spring onion. Pour on a little thick coconut
milk and a generous amount of the coconut sauce.
Garnish with
sliced chili and chopped coriander. Soya sauce or extra salt may be added,
to taste.
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