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20 December 2012,02:14 by
V.Chitralekha

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FERMENTED RICE VERMICELLI WITH CHILI PEANUT SAUCE

Serves :
5

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Wash the mung beans, discard bad beans and dirt. Dry-fry in a pan over low heat until brown, turn off the heat.
  • Transfer to a mortar and pound to remove the shells. Discard shells and reserve mung beans.
  • Cook hulled mung beans in a pot of water over high heat until done and tender and the water runs dry.
  • Remove from the heat and pound finely.
  • In another pot, cook straw mushroom and angel mushroom with salt over medium heat until done.
  • Add coconut cream and bring back to the boil.
  • Stir slowly in the same direction while cooking . Remove from the heat.
  • Combine cooked mushrooms and coconut cream with mung bean paste. Stir well.
  • Season with the remaining salt, palm sugar, sugar, tamarind juice , lime juice and som saa juice.
  • Taste for a balance of sweet, sour and salty.
  • Add in pounded fried dried chilies and ginger mixture and stir to combine.
  • Add fried shallot, fried garlic and roasted peanuts.
  • Arrange fermented rice vermicelli on a serving dish, spoon generous amount of the sauce.
  • Top with fried dried hot chilies and the reserved fried shallot, fried garlic and roasted peanuts.
  • Serve at once with condiments. 

INGREDIENTS

  • 250 grams mung beans
  • 1 liter water
  • 10 straw mushrooms, chopped
  • 100 grams angel mushrooms, chopped
  • 3 tablespoons sea salt
  • 750 grams coconut cream
  • 200 grams palm sugar
  • 200 grams unbleached sugar
  • 300 ml tamarind juice
  • 4 tablespoons lime juice
  • 2 som saa juice
  • 4 tablespoons a mixture of pounded fried dried red spur chilies and ginger
  • 100 grams crisp-fried sliced shallot, broken into pieces
  • 100 grams crisp-fried sliced garlic, broken into pieces
  • 100 grams roasted peanuts, pounded
  • 2 kilograms fermented plain or brown rice
  • Vermicelli
  • Fried dried hot chilies for garnish 
  • Condiments: sliced yard-long bean, blanched shredded water morning glory, assorted tempura flowers, etc

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