inthekitchen
Come
and enjoy classic fondue in our newly designed interior
Gather around for good times
est . 1983
Mon - Thurs 5 pm - 10 pm , Fri - Sat 5 pm - 11 pm 218 Sherbrook at Broadway , 204-783-1317 www . winnipegmeltingpot . com
Mee Kha Tee ( pictured on cover )
Take a bite of chile before following up with a spoonful of noodles to heat up the flavour of this otherwise sweet coconut dish .
INGREDIENTS : 1 / 4 cup red chiles 1 / 4 cup garlic cloves 1 / 4 cup lemongrass stalks 1 / 4 cup shallots 1 Tbsp vegetable oil 2 cup Coconut milk 1 / 2 tsp salt 1 tsp palm sugar 1 Tbsp fermented soy beans or paste , chopped 1 / 4 cup chopped or ground chicken breast 1 egg white 1 / 2 cup rice noodles 1 / 4 cup bean sprouts 1 / 4 chopped cabbage 1 / 4 cup slivered carrots 1 Tbsp ground peanuts basil
METHOD : 1 . Simmer a pot of hot water . Boil rice noodles . 2 . Using a colander , quickly soak the rice noodle , drain of water . 3 . Set into a bowl over a bed of bean sprouts and chopped cabbage . 4 . To prepare red curry paste , combine minced red chilies , garlic , lemongrass , and shallots . 5 . In a pan , pour oil over low heat , saute chopped garlic , and red curry paste for several mins . 6 . Now on high heat , add coconut milk , salt , palm sugar , and fermented soy beans or paste . 7 . Add chicken and cook through . 8 . Drop in an egg white to thicken .
TO GARNISH : 1 . Pour sauce mixture over noodles . 2 . Top with peanuts , slivered carrots and fresh basil leaves . Yield 2 servings .
20 ciao ! / feb / mar / two thousand fourteen