- 8
Ingredients
- ~Noodles and vegetables:
- 1/2 lb. fresh egg noodles, cooked in boiling water for 2 min, drained well under cold water, set aside
- 1 lb. thin rice noodles, soaked in boiling water for 5 min, drained
- 1/2 lb. cellophane noodles, soaked in boiling water for 3 min. or longer to soften, drained under cold water, set aside
- 2 c. cooked rice, mixed with 2. t hot chili
- 1 soft tofu cake, cut into 8 cubes, dried well on a cloth towel, deep-fried until golden brown
- 2 c. shredded round-head cabbage
- 2 c. shredded carrots
- 2 c. boiled potato slices
- 2 c. bean sprouts, blanched in hot water for 2 min., drained well
- 4 scallions, white and green parts, cut into 1/4-in. slices, set aside in 2 heaps
- ~Flavorings
- 1/2 c. toasted chick pea flour (besan)
- 1/2 c. dried shrimps, fine-powdered in a processor or coffee mill
- 2 heaping T. tamarind paste, dissolved in 1 c. water, strained
- 1/2 c. crispy friend onions
- 1/4 c. crispy garlic slices
- 1/4 c. garlic oil
- Fish sauce
- 1/4 c. dried hot red chili flakes, toasted lightly in a dry skillet
- ~Crispy Fried Onions
- 1/2 c. corn or peanut oil
- Pinch ground turmeric
- 1/2 lb. small onions, sliced thin, about 1 c.
- 1/4 t. sugar
- ~Garlic Oil & Crispy Garlic Slices
- 8 medium-size garlic cloves
- 1/4 c. corn or peanut oil
Preparation
Step 1
~Assorted Vegetable Salad
1. Put about 2 heaping tablespoons of each kind of noodle in a plate or bowl. Do the same for rice, tofu, and each vegetable, one on top of the other.
2. Over all sprinkle 1 t. of each of the flavorings, except the hot chili which is used according to taste. Toss all the ingredients together like a salad, which it is.
3. Serve at room temperature.
~Crispy Fried Onions
1. Heat the oil in a skillet or wok over moderately low heat. Add the turmeric and onions. Fry slowly, stirring now and then, for 10 to 12 minutes, until the onions begin to turn color.
2. Add the sugar, stir well, and fry for about 2 minutes more. The onions should be light golden brown. Remove them and drain on paper towels.
3. Cool and store in a container with a tight cover. May be refrigerated for several weeks and used when needed. Reserve the flavored oil under refrigeration.
~Garlic Oil & Crispy Garlic Slices
1. Cut the garlic cloves horizontally into thin slices.
2. Heat the oil in wok, drop the garlic slices in, and fry over moderate heat for 2 to 3 minutes, until the slices turn light brown. Remove slices immediately from the oil and drain on paper towels.
3. Cool the oil. Place in a jar with a tight cover and refrigerate. Use as needed in salads or in cooking.