Tom Yum Fried MeeHoon 东炎米粉
Main Ingredients:
400 g rice vermicelli
250 g chicken breast, sliced
120 g tom yum paste
Marinade Ingredients:
1 tsp salt
1 tsp corn flour
Supporting Ingredients:
80 g shallots, finely chopped
25 g garlics, finely chopped
10 g sugar
25 g fish sauce
300 g cabbage, finely shredded
1 torch ginger flower (bunga kantan), finely shredded
4 kaffir lime leaves, finely shredded
400 g water
60 g cooking oil
Garnishing Ingredients:
torch ginger flower
kaffir lime leaves
Preparation:
1. Rinse the rice vermicelli and soak for 5 minutes. Drain and set aside.
2. In a bowl, combine the chicken breast slices with all the marinade ingredients. Mix well and marinate for about 10 minutes.
Cooking Steps:
1. Select “Cooker” mode, set the temperature and time at 180°C; 20 minutes. Pour the cooking oil into the inner pot and start heating for approx. 2 minutes.
2. Add chopped shallots and garlics, sauté for approx. 2 minutes until golden and fragrant.
3. Add marinated chicken slices and stir-fry for approx. 2 minutes until partially cooked.
4. Add tom yum paste and continue to stir-fry for approx. 2 minutesuntil aromatic.
5. Add water, sugar, fish sauce and shredded cabbage. Increase the temperature to 240°C, and cook for approx. 2 minutes until boiling.
6. Add the soaked rice vermicelli and toss well until the noodles are evenly coated with sauce.
7. Sprinkle in shredded torch ginger flower and kaffir lime leaves, continue to stir-fry for approx. 3 minutes until the sauce is absorbed and the noodles are dry and flavorful.
8. Transfer to a serving plate and garnish with extra torch ginger flower and kaffir lime leaves. Serve hot.
Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.
主要材料:
400克 米粉
250克 鸡胸肉；切片
120克 东炎酱
腌制材料：
1茶匙 盐
1茶匙 玉米粉
辅助材料:
80克 小红葱；切碎
25克 蒜头；切碎
10克 糖
25克 鱼露
300 克 包菜；切丝
1 朵 姜花；切细丝
4 片 疯柑叶；切细丝
400克 清水
60克 食油
装饰材料:
姜花
疯柑叶
事前准备：
1. 将米粉洗净，再浸泡五分钟，沥干备用。
2. 在一个碗中，加入鸡胸肉片和所有腌制材料，搅拌均匀，放置一旁腌制约 10 分钟。
做法：
1. 选择“Cooker”模式，设定温度和时间为 180°C；20分钟。将食油倒入内锅中，开始加热约2分钟。
2. 加入小红葱和蒜米，爆香约2分钟至呈金黄色。
3. 加入腌制好的鸡肉片，翻炒约2分钟至微熟。
4. 加入东炎酱，继续炒香约2分钟直至香气散发。
5. 加入清水、糖、鱼露和包菜丝。调整温度至 240°C，烹煮约2分钟至液体沸腾。
6. 加入浸泡过的米粉，让酱汁完全裹匀米粉。
7. 撒入姜花和疯柑叶丝，继续翻炒约3分钟，直至酱汁吸收而且米粉干爽入味。
8. 将炒好的米粉装盘，撒上多余的姜花和疯柑叶丝装饰，趁热享用。
