Pussy Pink / Stir fried Pink Rice Vermicelli

This recipe we will serve with garlic fried chicken. This recipe we will serve with the deep fried chicken garlic.

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❤️ raw materials.

1. White lines

2. Fresh sprouts

3. Solid tofu will be white

4. Small cut chicken breast

5. Gui leaves or onions are fine.

6.Machine to make pink sauce water (shallot, food coloring red sauce, wet tamarind water, coconut sugar or peep sugar, fish sauce, vegetable oil)

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Ingredients

1. Rice vermicelli

2. Fresh bean sprouts

3. Tofu

4. Chicken breast cut into small pieces and marinated with seasoning powder + some crispy batter.

5. Chives or green onions.

6.Ingredients for the pink sauce (sliced shallots, red sauce / Edible foodgrade color, tamarind paste, palm sugar or jaggery, fish sauce, vegetable oil).

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How to Make / Cooking Instructions

1. Soak the noodles in water for 3 minutes and set it aside.

2. Bring hard tofu to cut small dice and fry to crisp yellow.

3. Fry the chicken breast. Prepare to marinate the seasoning powder and coil the crispy fried dough together. Fry it until it is yellow, crispy or cooked as you like.

4. In the sauce water part, start to set the pan, add a little oil, add the alley fragrance to stir until fragrant, then season with a little sugar fish sauce and MSG. Add water to the amount to fit later, then add tamarind water and coconut sugar, squeeze more fish sauce, and taste until it has a pleasant sweet and sour taste, simmering until about one period.

5. Bring the malé into the pachana where the spit is filled. At first, mix it together until the hot sauce water seeps into the sprouts as much as possible. This step to twist the stove. Because the heat from the sauce is hot enough to cook the sprouts.

Serve with fried chicken, garlic and vegetables as you like. ❤️

1.Soak the rice noodles in water for 3 minutes, then drain and set aside.

2. Cut the firm tofu into small cubes and fry until golden brown and crispy.

3.Fry the chicken breast, marinated with seasoning powder and coated with crispy batter, until golden brown and crispy or cooked to your liking.

4. For the sauce, heat a couple tablespoons of oil in a pan, add the chopped onion and sauté until fragrant. Then season with fish sauce, sugar, and a little MSG.

Add enough water to coat the noodles later. Add tamarind juice, palm sugar, and a squeeze of fish sauce. Taste and adjust the seasoning to your liking (sweet and sour). Simmer until the sauce thickens.

5.Pour the sauce over the drained noodles and toss to combine. Toss until the hot sauce is fully absorbed into the noodles. Keep the heat low at this stage as the sauce will cook the noodles thoroughly.

Serve with the fried chicken garlic and your favorite vegetables. ❤️

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