![]() ![]() Using a slotted spoon, transfer to a paper towel–lined baking sheet to drain the excess oil. Add the nests of noodles and fry over high heat until golden and crisp, 3 to 4 minutes. Pour the remaining 1 quart vegetable oil into a large pot or wide sauté pan deep enough for the oil to cover the noodles. Step 9Īs the chicken cooks, with the remaining 2 cups noodles, use your hands to form four ½-cup-size nests. Simmer for another 15 minutes, stirring to dissolve the sugar, until the chicken is cooked and the sauce thickens. Reduce the heat to low and add the fish sauce and sugar. Add the remaining coconut milk and bring just to a boil. Step 8Īdd the chicken skin side down and cook until the skin browns, about 3 minutes. In a medium saucepan, combine the kao soy paste with the 2 tablespoons coconut cream, place over medium heat, and cook until the color intensifies, about 3 minutes. Skim 2 tablespoons coconut cream from the top of one of the cans of coconut milk and set aside. Toss with the 3 tablespoons vegetable oil to keep the noodles from sticking. Drain the noodles and rinse with cold water. Add 4 cups of the noodles and cook until softened, about 4 minutes. In a large pot, bring 3 quarts water to a boil over high heat. Divide the noodles into a 4-cup portion and a 2-cup portion. ![]() Place the noodles on a large baking sheet pan and pull them apart so they don’t stick together in the pot. ![]() Add the salt and cook, stirring, until the salt dissolves, about 2 minutes. In a small skillet, combine the oil and chile powder over medium heat until well blended. Alternatively, process the ingredients together with 1 cup coconut milk in a food processor until smooth, 3 to 5 minutes. Using a mortar and pestle, mash the chiles with the shallots, ginger, salt, coriander, cardamom, and turmeric into a smooth paste, about 15 minutes. Wearing kitchen gloves (do not use bare hands when working with chiles), remove the chiles from the water and squeeze out excess water. Meanwhile, place the dried chiles in a bowl and add warm water to cover. Remove from the foil and cool completely. Wrap the shallots and ginger together in aluminum foil, place directly on an oven rack, and roast for 10 minutes, or until softened. ![]()
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