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Friday, December 23, 2011

Thai Food: Mee Ka Ti and Choo Chee Pla Recipe

Mee Ka Ti (Rice Vermicelli with Coconut Cream)


                                                                                   Ingredients Weight
Mee Ka Ti sauce 1250 g
Soaked rice vermicelli 750 g
Bean sprouts 200 g
Chinese chives cut 1.5 inches 40 g
Coconut milk 200 g

Note: This portion is for 6-8 servings.


1. Pour coconut milk into a frying pan. When boiled, put the rice vermicelli and stir-fry it for a while.
2. Pour in half of Mee Ka Ti sauce and stir-fry until the water has reduced away.
3. Sprinkle bean sprouts and Chinese chives. Stir-fry for a while and then remove from the heat.
4. Top Mee Ka Ti with the rest of sauce.
5. Sprinkle with sliced omelet and sliced chili spur pepper (option).
6. Serve with vegetables such as banana blossom, Chinese chives and bean sprouts etc.


Sauce Ingredient
Ingredients Weight
Chili Paste
Sliced shallots 100 g
White fermented 100 g
Chopped cilantro root 10 g
Pepper 3 g
Dried chilies 2 g
Minced pork 100 g
Minced prawn 150 g
Sliced tofu 100 g
Palm sugar 140 g
Tamarind juice 80 g
Salt 13 g
Coconut milk 350 g
Water 250 g

Note: The sauce portion will be 1250 grams


1. Blend the mixture of chili paste ingredients and some coconut cream until smooth.
2. Stir-fry the paste at a low heat. Then add prawn, pork and tofu. Stir-fry until the ingredients are cooked.
3. Add sugar, salt and tamarind juice.
4. Pour water, and the rest of the coconut milk. Simmer the sauce for a while and then remove from the heat.


Choo Chee Pla (Curry Cooked Fish)


Ingredients Weight
Choo Chee sauce 200 g
Sliced fish fillets 150 g
Shredded red spur chilies 2 g
Shredded kaffir lime leaves 1 g


1. Heat Choo Chee sauce until boiled in a pan. Add fish fillets and bring to boil.
2. Turn the fish over. Wait until the fish is cooked and looks soaked.
3. Serve on a plate and sprinkle with shredded red chilies and kaffir lime


Choo Chee Pla Sauce Ingredients

Chili Paste
Sliced shallots 35 g
Garlic 30 g
Dried chilies 10 g
Dried hot chilies 2 g
Lemon grass 10 g
Galangal 4 g
Cilantro root 5 g
Kaffir lime rind 2 g
Salt 4 g
Pepper 1 g
Shrimp paste 8 g

Coconut milk 550 g
Water 380 g
Fish sauce 25 g
Palm sugar 20 g
Shredded kaffir lime leaves 4 g

Note: This recipe makes 830 grams of sauce.


1. Pound the chili paste ingredients finely.
2. Stir-fry the chili paste with some of the coconut milk until fragrant. Gradually add 2/3 of coconut milk.
3. Add fish sauce and palm sugar, allow to melt.
4. Add the rest of the coconut milk and water. Bring to the boil and then sprinkle the shredded kaffir lime leaves. Remove from the heat.

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