Mee Grob (Herbed Crispy Vermicelli) Recipe

Mee Grob (Herbed Crispy Vermicelli) Recipe

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45 juta s/d 2.5 milyar listing 2017
Mee Grob (Herbed Crispy Vermicelli) Recipe Mee Grob (Herbed Crispy Vermicelli) Recipe This recipe was given to me at the Thai Cooking School at the Oriental Hotel in Bangkok, where I visited, watched, inhaled the delightful aromas, and interviewed the chef. Serve this with meat, chicken, or fish with the addition of bean sprouts on the side. You could also add meat to the noodles to make a one-dish meal.
Mee Grob (Herbed Crispy Vermicelli) Recipe

Mee Grob (Herbed Crispy Vermicelli) Recipe

This recipe was given to me at the Thai Cooking School at the Oriental Hotel in Bangkok, where I visited, watched, inhaled the delightful aromas, and interviewed the chef. Serve this with meat, chicken, or fish with the addition of bean sprouts on the side. You could also add meat to the noodles to make a one-dish meal. Ingredients :
  • 1 pound (454 g) rice vermicelli
  • Vegetable oil for deep frying
  • 4 tablespoons (60 mL) vegetable oil
  • 1/cup (118 mL) chopped shallots
  • 4 cloves garlic, peeled
  • 1 cup (236 mL) yellow tofu (available at Asian markets), cut into 3/4-inch (1.5 cm) cubes
  • 1 teaspoon (5 mL) salt
  • 5 eggs, beaten
  • 1/4 cup (59 mL) distilled white vinegar
  • 1/4 cup (59 mL) fish sauce
  • 5 tablespoons (75 mL) sugar
  • 1 teaspoon (5 mL) ground hot red chile
  • Sliced pickled garlic for garnish
  • Minced fresh serrano or Thai chiles for garnish
  • Chopped cilantro for garnish
Method :
  1. In a bowl, sprinkle the noodles with cold water and allow them to soften for a few minutes. If they are not uniformly soft or are too dry, sprinkle more water on them. Keep them moist.
  2. In a deep fat fryer, heat the oil to 350°F (180°C). Add the noodles and deep fry until they are golden. Remove them from the oil and keep them warm and crisp by wrapping them in paper towels.
  3. In a large skillet, heat several tablespoons (30-45 mL) of the oil over medium heat. Add the shallots and garlic and fry until soft. Push the mixture to one side of the pan and add the cubed bean curd. Fry the curd until it is crisp, turning it carefully in the pan.
  4. Add the salt and add more oil if necessary. Add the eggs and turn continuously until they are almost done.
  5. Sprinkle the eggs with the vinegar, fish sauce, sugar, and ground chile and stir until the ingredients are blended. Mix in the crisp fried noodles and the egg mixture and heat gently.
  6. Serve the finished dish with any or all of the garnishes.
Yield : 6-8 servings Heat Scale : Mild See also recipes  "Nasi Goreng (Indonesian Savory Rice) Recipe" herbed crispy vermicelli, herbed crispy vermicelli recipe, how to make herbed crispy vermicelli, how to make mee grob, ingredients herbed crispy vermicelli, ingredients mee grob, mee grob, mee grob recipe, method herbed crispy vermicelli, method mee grob, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Mee Grob (Herbed Crispy Vermicelli) Recipe

Article Categories : Asian Recipes, Indonesia Recipes, Recipes

Mee Grob (Herbed Crispy Vermicelli) Recipe

Mee Grob (Herbed Crispy Vermicelli) Recipe

This recipe was given to me at the Thai Cooking School at the Oriental Hotel in Bangkok, where I visited, watched, inhaled the delightful aromas, and interviewed the chef. Serve this with meat, chicken, or fish with the addition of bean sprouts on the side. You could also add meat to the noodles to make a one-dish meal.

Ingredients :

  • 1 pound (454 g) rice vermicelli
  • Vegetable oil for deep frying
  • 4 tablespoons (60 mL) vegetable oil
  • 1/cup (118 mL) chopped shallots
  • 4 cloves garlic, peeled
  • 1 cup (236 mL) yellow tofu (available at Asian markets), cut into 3/4-inch (1.5 cm) cubes
  • 1 teaspoon (5 mL) salt
  • 5 eggs, beaten
  • 1/4 cup (59 mL) distilled white vinegar
  • 1/4 cup (59 mL) fish sauce
  • 5 tablespoons (75 mL) sugar
  • 1 teaspoon (5 mL) ground hot red chile
  • Sliced pickled garlic for garnish
  • Minced fresh serrano or Thai chiles for garnish
  • Chopped cilantro for garnish

Method :

  1. In a bowl, sprinkle the noodles with cold water and allow them to soften for a few minutes. If they are not uniformly soft or are too dry, sprinkle more water on them. Keep them moist.
  2. In a deep fat fryer, heat the oil to 350°F (180°C). Add the noodles and deep fry until they are golden. Remove them from the oil and keep them warm and crisp by wrapping them in paper towels.
  3. In a large skillet, heat several tablespoons (30-45 mL) of the oil over medium heat. Add the shallots and garlic and fry until soft. Push the mixture to one side of the pan and add the cubed bean curd. Fry the curd until it is crisp, turning it carefully in the pan.
  4. Add the salt and add more oil if necessary. Add the eggs and turn continuously until they are almost done.
  5. Sprinkle the eggs with the vinegar, fish sauce, sugar, and ground chile and stir until the ingredients are blended. Mix in the crisp fried noodles and the egg mixture and heat gently.
  6. Serve the finished dish with any or all of the garnishes.

Yield : 6-8 servings
Heat Scale : Mild

See also recipes  “Nasi Goreng (Indonesian Savory Rice) Recipe”