Indian Style Fried Rice Vermicelli
RECIPE:<br><br> The recipe I used for the Indian Style Fried Rice Vermicelli is adapted barely from a recipe by Devagi Sanmugam (Serves 4).<br> <br> 1/2 lb Fresh Prawns, shelled (or replace with chicken, cut into stir-fry sized pieces) <br> <br> 1 teaspoon Garam Masala Powder<br> <br> 1 1/2 teaspoon Sea Salt<br> <br> 2 tablespoons Chilli Paste <br> <br> 2 tablespoons Ketchup<br> <br> 1/2 tablespoon Dark Soy Sauce<br> <br> 1 Large Red Onion, sliced thinly <br> <br> 1 Large Green Chilli, sliced thinly <br> <br> 1 Tablespoon Ginger-Garlic Paste<br> <br> 2 teaspoons Curry Powder<br> <br> 2 Medium Tomatoes, cut into wedges<br> <br> about 1 cup Bean Sprouts<br> <br> 4 oz pak Dried Rice Vermicelli, rehydrated <br> <br> 2 pieces Firm Bean Curd, cubed and deep fried until golden<br> <br> 6 pieces Tofu Puffs, cut into strips<br> <br> 3 eggs, beaten and seasoned with a pinch of salt<br> <br> Garnish:<br> <br> 4-5 Calamansi Limes, halved (or regular limes)<br> <br> handful of chopped coriander leaves <br> <br> 2 green or red chiles, sliced <br> <br> Directions:<br> <br> Marinate prawns with garam masala and 1/2 tsp sea salt. Set aside.<br> <br> In a small bowl, add chili paste, ketchup, dark soya sauce, give it a good mix and set aside.<br> <br> In a large wok set over medium heat, fry onions and green chili with some oil until onions are soft and translucent. Add ginger garlic paste, curry powder and continue frying over low heat until oil separates. <br> <br> Add prawns, tomatoes, remaining 1 tsp of salt and continue cooking for another minute. <br> <br> With the heat set on high, add bean sprouts and continue frying for half a minute, add rice vermicelli, chili paste mix, cubed fried bean curd, tofu puffs and stir fry continuously until well combined. If the mix seems a little dry, add a bit of water to loosen.<br> <br> Push ingredients to a side of the wok, add beaten eggs and give it a rough scramble before tossing it with the rest of the ingredients. <br> <br> Season to taste, serve immediately with limes, chopped coriander leaves and fresh cut green chillies.<br> <br> A note of caution: This recipe is spicy. Please exercise caution and tweak/omit the usage of chillies and chili paste in accordance to tolerance.
Recipe Intro From feedfeed
Dinner was indian style fried rice vermicelli. This is his childhood favourite. Wok fried in an aromatic blend of homemade chilli, onion and ginger-garlic paste with firm beancurd, tofu puffs, garam masala marinated chicken thighs, tomatoes, eggs and cabbage. By no means an on par rendition of his mom's superb cooking but close enough I hope