Cooking Ingredients
450grams dried rice noodles
1 1/2 cups chopped fresh cilantro
1/2 cup sweet Thai basil
2 cloves garlic, halved
1/2 cup moringa (malunggay leaves)
1/2 teaspoon minced lemon grass bulb
1 jalapeno pepper, seeded and minced
1 tablespoon fish sauce
4 tablespoons chopped, unsalted dry-roasted peanuts
7 tablespoons canola oil
1/2 lime, cut into wedges
salt and pepper to taste
Cooking Procedure
1. Soak rice noodles in a large bowl of cold wate. Drain the noodles, and set them aside.
2. Make the pesto: In a blender or food processor combine the chopped cilantro,moringa, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.
3. Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.
4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
5. Taste the pasta and add more pesto, lime juice, fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.
(recipe and cooking procedure taken from Quickfire cooking show by Rosebud Benitez.. improved by yours truly)
No comments:
Post a Comment