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20 December 2012,21:42 by
J.Sujatha

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RICE NOODLES IN RED SAUCE

Serves :
2

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To prepare yen ta fo sauce: finely pound or mash red fermented tofu and its liquid to a smooth paste.
  • Dip out into a sauce bowl, add tomato ketchup, stock and sugar, stir to mix well.
  • Add in oil, stirring again. It should taste sweet and salty, put aside.
  • To prepare hot sauce: pound hot chilies and peppercorns thoroughly.
  • Add red fermented tofu and pound to a fine paste.
  • Season with light soy sauce, sugar, salt and lime juice. Stir to dissolve and put aside.
  • Cook rice noodles and water morning glory in a pot of hot boiling water over high heat until done, remove.
  • Put into a serving dish, cook vegetarian seafood and white jelly fungus in the same way and add o the rice noodles.
  • Arrange savory shiitake mushroom on top. Spoon some yen ta fo sauce and hot sauce over.
  • Sprinkle on top with fried salted Chinese radish and sliced Chinese celery.
  • Place crisp fried wontons on the side.
  • Serve at once.

INGREDIENTS

  • 200 grams flat rice noodles
  • 300 ml water morning glory, cut into 2" pieces
  • 4 pieces vegetarian preserved squid, cut into slices
  • 5 vegetarian shrimps
  • 6 vegetarian fish balls
  • 100 grams white jelly fungus, soak until tender and cut into pieces
  • 2 savory shiitake mushroom, quartered
  • 2 tablespoons yen ta fo sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons fried salted preserved Chinese radish
  • 2 tablespoons Chinese celery, sliced
  • 4 crisp-fried vegetarian wontons

Yen ta fo sauce(red sauce)

  • 2 cube red fermented tofu, about 1 ½ "size
  • 4 tablespoons liquid from red fermented tofu
  • 4 tablespoons tomato ketchup
  • 300 ml vegetable stock
  • 2 tablespoons sugar
  • 2 teaspoons Cooking oil

Hot sauce 

  • 2 tablespoons Thai chilies
  • 8 black peppercorns
  • 1 cube red fermented tofu, about ½ "size
  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 4 tablespoons lime juice

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