{"id":851,"date":"2014-05-31T15:01:58","date_gmt":"2014-05-31T15:01:58","guid":{"rendered":"http:\/\/wordpress.trainingelite.com\/?p=851"},"modified":"2014-06-02T08:00:55","modified_gmt":"2014-06-02T08:00:55","slug":"day-26-deep-fried-egg-noodles-northern-style","status":"publish","type":"post","link":"http:\/\/wordpress.trainingelite.com\/?p=851","title":{"rendered":"Day 26 – Deep fried egg noodles, Northern style"},"content":{"rendered":"

Deep fried egg noodles, Northern style<\/strong><\/p>\n

\"Job_5708\"<\/a>
Click on image for a full size version<\/figcaption><\/figure>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Paste<\/strong><\/td>\n<\/td>\n<\/tr>\n
20g<\/td>\nGarlic, finely chopped<\/td>\n<\/tr>\n
30g<\/td>\nLemongrass, finely chopped<\/td>\n<\/tr>\n
50g<\/td>\nDried red spur chillies, rehydrated by soaking in salt water and draining, finely chopped<\/td>\n<\/tr>\n
25g<\/td>\nRed onion<\/td>\n<\/tr>\n
1\/2 Tsp<\/td>\nWhite pepper corns<\/td>\n<\/tr>\n
5g<\/td>\nFresh turmeric, peeled and finely chopped<\/td>\n<\/tr>\n
15g<\/td>\nGalangal ginger, finely chopped<\/td>\n<\/tr>\n
3g<\/td>\nKaffir lime skin, finely chopped<\/td>\n<\/tr>\n
1\/2 Tab<\/td>\nSalt<\/td>\n<\/tr>\n
10g<\/td>\nShrimp paste<\/td>\n<\/tr>\n
Preparation (1 portion)<\/strong><\/td>\n<\/td>\n<\/tr>\n
40g<\/td>\nCurry paste from above<\/td>\n<\/tr>\n
10g<\/td>\nGalangal ginger, slices<\/td>\n<\/tr>\n
3g<\/td>\nYellow curry powder<\/td>\n<\/tr>\n
10g<\/td>\nRed onion, finely chopped<\/td>\n<\/tr>\n
1<\/td>\nChicken thigh, boiled in chicken stock<\/td>\n<\/tr>\n
1\/2 Cup<\/td>\nCoconut cream<\/td>\n<\/tr>\n
1 Tab<\/td>\nVegetable oil<\/td>\n<\/tr>\n
1 1\/2 Cup<\/td>\nStock<\/td>\n<\/tr>\n
1 Tab<\/td>\nFish sauce<\/td>\n<\/tr>\n
1\/2 Tab<\/td>\nPalm sugar<\/td>\n<\/tr>\n
120g<\/td>\nEgg noodles<\/td>\n<\/tr>\n
Accompaniment 1<\/strong><\/td>\nFried chilli<\/strong><\/td>\n<\/tr>\n
2Tab<\/td>\nChilli powder<\/td>\n<\/tr>\n
2Tab<\/td>\nVegetable oil<\/td>\n<\/tr>\n
Accompaniment 2<\/strong><\/td>\nFresh greens<\/strong><\/td>\n<\/tr>\n
2<\/td>\nCoriander sprigs<\/td>\n<\/tr>\n
2<\/td>\nSpring onion<\/td>\n<\/tr>\n
2<\/td>\nThai coriander<\/td>\n<\/tr>\n
1\/3<\/td>\nLime<\/td>\n<\/tr>\n
Accompaniment 2<\/strong><\/td>\nPickled white cabbage<\/strong><\/td>\n<\/tr>\n
1\/3 Cup<\/td>\nPickled white cabbage, coursely chopped<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
    \n
  1. Make the paste by pounding in a mortar the white pepper corns until powder<\/li>\n
  2. Add dried chillies and salt and pound until it makes a paste<\/li>\n
  3. Add lemongrass, garlic, onion, turmeric, galangal, kaffir lime and pound to a paste<\/li>\n
  4. Add shrimp paste and stir in to paste. Put the paste to one side<\/li>\n
  5. Deep fry 1\/2 the noodles until they are brown and put to one side to drain<\/li>\n
  6. Quickly wash in cold water the other 1\/2 of noodles to remove flour and put to one side<\/li>\n
  7. In a pot on a high heat put the oil<\/li>\n
  8. Reduce to a medium heat and add the paste to the pot and cook until fragrant<\/li>\n
  9. Add chicken and curry powder.\u00a0 Cook for 60 seconds<\/li>\n
  10. Add the coconut cream, fish sauce and palm sugar.\u00a0 Dissolve sugar and taste<\/li>\n
  11. Increase the heat and wait for mix to come to a vigorous boil and take off the heat<\/li>\n
  12. Accompaniment 1: Heat oil until it is hot. Put chilli powder in and allow to bubble for approximately 30 seconds. Take off heat and put in a small dish for serving<\/li>\n
  13. Accompaniment 2: Chop the greens and place in a small bowl for serving<\/li>\n
  14. Accompaniment 3: Place coursley chopped pickled cabbage in a small bowl for serving<\/li>\n
  15. Serve in a large bowl and top with deep fried noodles and 3 accompaniments as side dishes. The side dishes should be tipped in before eating.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Deep fried egg noodles, Northern style   Paste 20g Garlic, finely chopped 30g Lemongrass, finely chopped 50g Dried red spur chillies, rehydrated by soaking in salt water and draining, finely chopped 25g Red onion 1\/2 Tsp White pepper corns 5g Fresh turmeric, peeled and finely chopped 15g Galangal ginger, finely chopped 3g Kaffir lime skin, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-851","post","type-post","status-publish","format-standard","hentry","category-thailand"],"_links":{"self":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=851"}],"version-history":[{"count":3,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/851\/revisions"}],"predecessor-version":[{"id":860,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/851\/revisions\/860"}],"wp:attachment":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=851"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}