Um um xua char pakon.
( Stir-fry bean noodle with shrimp. )
Stir-fry bean noodle with shrimp flavor with tangy,sweet tamarind sauce is delicious recipe from Khmer Krom in Mee Psar(My Tho) province.
Authentic recipe used a lot of red hot chili pepper, substitue with red bell pepper if you don't like spicy food.
- Ingredients :
- ½ Package large
- 1½ Cup water
- 1 Tablespoon cornstarch
- 1 Tablespoon tamarind juice
- 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon sugar
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Yellow onion, sliced
- ½-1 lb Shrimp, peeled and de-veined
- 1 Small canned 8oz, sliced bamboo shoot, drained
- ½ lb
- 3 Stalks green onion, chopped ½ inch in length
- 4 Chopped red hot chili pepper or ½ red bell pepper, sliced thin
- 2 Boiled eggs, peeled and slice
- Procedures :
In a large bowl, soaked bean noodle with hot water till it soften, pour it in a colader to drained and set it a side.
In a small bowl, mix water with cornstarch, tamarind juice, fish sauce, soy sauce, oyster sauce, sugar, salt and black pepper, mix well and set it a side.
Pre-heat a large non-stick skillet or wok with high temperature.
When wok is hot, add oil, garlic, yellow onion, shrimp and bamboo shoot, stirs well till shrimp turns darker color pink.
Add bean noodle, stirs till noodle hot.
Add bean sprouts, green onion and red pepper, stirs well.
Pour prepared corn starch sauce over noodle, stirs well.
Arranges sliced hard boil egg with noodle before serve.
Copyright by Mylinh Nakry.