Katiev char sach krup muk.
(Khmer Krom stir-fry rice noodle.)
Khmer Krom stir fried rice noodle with pork meat,beef, fish cake, yuchoy and eggs is absolutely delicious.
- Ingredients :
- ½ Package pho rice noodle
- 1 Cup water
- 1 Tablespoon cornstarch
- 1 Tablespoon fish sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- 3 Tablespoons vegetable oil
- 2 Eggs, slightly beaten
- 4 oz Lean pork, sliced thin
- 4 oz Lean beef, sliced thin
- 1 Small package fried fish cake, sliced thin(find at most Asian markets)
- ½ lb Yuchoy or collar green leaves, chopped
- 2 Cloves garlic, minced
- 1 Yellow onion, sliced
- 2 Stalks green onion,chopped
- Procedures :
In a large bowl, soaked noodle with hot water for 15 minutes, rinsed, cut noodles length in half and set a side to drained.
In a small bowl, mix water with cornstarch, fish sauce, soy sauce, oyster sauce, sugar and black pepper together, mix well and set a side.
Heat up a wok or a large non-stick skillet in high temperature.
When wok is hot, add 1 tablespoon oil, pour eggs on hot wok scrambled egg.
Removed cooked egg from wok and set it a side.
Using same wok, add remaining 2 tablespoons oil, pork meat, stirs till pork meat tender.
Add beef, fish cake, garlic and yellow onion, stirs well till beef tender.
Add noodles and yuchoy, stirs till noodle hot.
Pour prepared cornstarch sauce over noodle, stirs and mix well.
Add green onion and scramble eggs, stirs well.
Serve hot with hot chili sauce or with sweet fish sauce.
Copyright by Mylinh Nakry.