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Add the noodles batches bean sprouts boiling water bowl chopped fresh coriander cloves garlic cm 2 inch coconut cream cold water Cook the noodles crisp deep-frying dried chinese vermicelli finely chopped fl oz fresh coriander cilantro g 1 Ib g 10 oz g 8 oz garlic chives garnish grated fresh ginger grated palm sugar Heat the oil hokkien hokkien noodles kaffir lime kecap large saucepan lemongrass medium heat mirin noodles in boiling º º º palm sugar peanut oil pickled ginger prawns prawns shrimp red asian shallots rice vermicelli rice wine rinse under cold roughly chopped sauce 2 tablespoons sesame oil shallots shiitake mushrooms small red chillies soup soy sauce spring green spring onions Stir stir-fry sweet chilli sauce tablespoon grated fresh tablespoon grated palm tablespoon peanut oil tablespoon soy sauce tablespoons chopped fresh tablespoons fish sauce tablespoons lime juice teaspoon sesame oil tender thai thinly sliced tofu yakisoba
Page 17 - Put the dashi, 500 ml (17 fl oz/2 cups) water, star anise, soy sauce, mirin and sugar in a saucepan and stir over a low heat until the sugar dissolves. Bring to the boil, then remove from the heat and chill.
Page 73 - Place the chicken breasts in a deep frying pan, cover with water, add the star anise again, bring to the boil then remove from the heat. Cover and allow to stand for 20 minutes or until tender. Chill. Serve the chilled noodles in bowls topped with the thinly sliced chicken and spring onion.
Page 14 - Place the prawn meat, fish, shallot, ground coriander and cumin in a food processor and process until smooth. Transfer to a bowl and stir in the fish sauce, sweet chilli sauce, coriander and noodles.