Mee Gati Recipe

step 1

• STEP 1.To make the sauce add ¼ cup of the coconut milk to a little pot, arouse a boil, and simmer over medium-low heat for many minutes till thick and also the coconut milk is “broken”.

step 4

• STEP 2.Add shallots to the broken coconut milk and saute for a moment till softened. Add ground pork and quickly stir to interrupt up all the lumps, ensuring there are not any huge chunks.

step 5

• STEP 1.Add the remaining coconut milk, palm sugar, tamarind juice, tao jiew, sriracha, and simmer for 7-10 minutes.

step 7

• STEP 1.Add curd and simmer for one more minute. Add whole shrimp and cook for thirty seconds or till the shrimp gets cooked properly.

step 8

• STEP 3.To make cut eggs heat a well-seasoned pan or a flat 10-inch non-stick pan over medium heat. When hot, brush some oil everywhere the pan.

step 9

• STEP 1.Pour the eggs while tilting the pan to form a skinny, crepe-like dish. Flip the crepe and turn the heat to medium-low and let the eggs cook till the bottom is golden brown.

step 14

• STEP 4.Add the curd to a chilly pan at the side of the coconut milk, water, vinegar, and sugar; stir to mix and produce to a boil.

step 16

• STEP 5.Once the liquid is boiling, add the noodles to the sauce and keep moving on high heat till the noodles have absorbed all the liquid.

step 17

• STEP 6.Once all the liquid is absorbed, add the bean sprouts and garlic chives, close up the warmth, and toss with pair of tongs simply till the vegetables square measure mixed with the noodles.

step 18

• STEP 7.To serve heat the gravy if required. Place the noodles on a plate and high with the cut eggs. Round the noodles, place a little bowl of gravy, further bean sprouts, further garlic chives, a bit of lime, and a few cooked chili flakes. Pour the sauce over the noodles once able to eat, enjoy it.