Ingredients:
 | 600g cooked thick rice vermicelli |
| 1 white coconut, grated (reserve 1/2
cup, then add 6 cups water to remaining coconut to make coconut milk) |
| 600g wolf herring, steamed and
flaked |
| 1-2 pcs dried tamarind skin |
| 1tsp salt |
| 150g bean sprouts |
| 1 cucumber, peeled and shredded |
| mint leaves
To blend : |
| 20 dried chillies, soaked and
seeded |
| 1 1/2 pcs lemongrass |
| 7-8 pcs shallots
|
| 6 slices galangal |
| 1/2 inch turmeric root
|
| 2 cm shrimp paste |
| 1/2 tsp black peppercorns |
|
Preparation:
Boil coconut milk, ground
ingredients, salt, tamarind skin, flaked fish and reserved grated coconut. Once boiling,
simmer over low heat for 15mins, stirring occasionally. Place noodles in serving bowls,
garnish with beansprouts, cucumber and mint leaves and pour gravy.
|
