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Friday, July 01, 2005

Cold Rice Vermicelli Salad

Here's the recipe for the rice noodle salad that I brought to the DMP potluck.

Ingredients:

12 oz Rice Vermicelli (thin rice noodles available at any of the Asian markets on high street in Clintonville)
10 oz shredded carrots
2 blocks extra firm tofu
1 large cucumber, peeled and chopped
1/2 of a glass jar of salted roasted peanuts
1 bunch cilantro
1 bunch mint.
8 scallions, coarsely chopped.
Mae Ploy sweet chili sauce (available at any of the Asian markets on high street in Clintonville)
Scotch Bonnet Pepper Sauce (available in the Caribbean section of the eagle on fifth in grandview)
Maggi chili-garlic ketchup (available at India Grocers on sawmill or any other Indian market in town)
Juice of 2 limes
1 clove garlic, coarsely chopped

(Substitutions: if you don't want to run all around town gathering sauces, you can just make it with Mae ploy sweet chili and rooster hot sauce, both available in clintonville high street asian markets. You can also purchase any of these sauces on-line)

Procedures:

1) Cut tofu into bite-size cubes. Fry in a deep fryer (really, you should get one) at 350 degrees until golden brown and crispy. Drain on paper towels.
2) Boil rice vermicelli for approximately two minutes; drain and rinse in cold water until the noodles stop cooking.
3) Immediately add equal quantities of Mae Ploy sweet chili sauce and Maggi ketchup until the noodles are thoroughly coated.
4) Add a small amount of scotch bonnet pepper sauce. (It is hot!).
5) Add fried tofu, cucumber, carrots, and scallions.
6) In a food processor, pulse peanuts, lime juice, garlic, cilantro and mint. Add to salad and stir for a couple of minutes.
7) Let salad cool in refrigerator for at least an hour before serving.

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