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19 December 2012,23:54 by
Ponmathi Srilekha.S

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THREE-FLAVORED CRISPY RICE VERMICELLI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak rice vermicelli in water for 15 minutes, remove and drain.
  • Place a pan with oil over moderate heat. When the oil is hot.
  • Fry rice vermicelli, a little at a time, until crispy. Remove and drain.
  • Transfer to a mixing bowl, break egg through a colander into the same pan, fry until golden crispy. Remove and drain off excess oil.
  • Drain off the oil and leave only in the pan. Heat until slightly hot, sauté chopped garlic and shallot until fragrant.
  • Add tofu and salty TVP. Toss to combine. Season with fermented soybean, vinegar, light soy sauce, palm sugar, and chili powder and continue cooking until the sauce thickens.
  • Add lime juice and some saa juice, cook until it returns to the same thickness. Taste for a balance of sweet, sour and salty.
  • Reduce the heat, add in fried rice vermicelli. Toss quickly to coat, add fried tofu and toss lightly. Turn off the heat.
  • Transfer to a serving dish, top with crisp-fried egg, pickled garlic, some saa rind and spur chili slices.
  • Garnish with coriander leaves, place lime wedges, bean sprouts and Chinese chives on the side and serve.
  • Serve with the savory sauce. 

INGREDIENTS

  • 150 grams rice vermicelli
  • 1 liter Cooking oil
  • 2 eggs, lightly beaten
  • 4 tablespoons chopped shallot
  • 250 grams hard white tofu, cut into small pieces
  • 100 grams salty textured vegetables protein (TVP)
  • 4 tablespoons dark fermented soybean
  • 5 tablespoons vinegar
  • 2 tablespoons light soy sauce
  • 5 tablespoons palm sugar
  • 2 teaspoons chili powder
  • 2 tablespoons lime juice
  • 2 tablespoons some sea juice (a kind of citrus with dark green rugged skin)
  • 250 grams hard white tofu, cut into matchstick -size fried until lightly golden
  • 2 bulb pickled garlics, thinly sliced
  • 4 tablespoons some sea rind, finely sliced
  • 2 red spur chilis, shredded 
  • Coriander leaves for garnish 
  • Condiments: lime wedges, bean sprouts and Chinese chives

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