Mì Quảng

Mì Quảng

Gửi bàigửi bởi tranchau

Mì Quảng Instant Pot by Deana Thai

Hình ảnh

Ingredients

Broth (Dry version serves 12 and wet version serves 6-8)

8 Quart Instant Pot (Water filled to MAX)

2 Tbsp Salt (Extra to taste if needed)
1/2 cup Chicken Bouillon (8-9 tbsp)
2-3 lbs Pork Bones/ Rib-lets/Baby Back Ribs
2-inch Ginger Piece
1 Stick of Palm Sugar
2 Tbsp Turmeric, plus 1 more for noodles
1 Tsp Paprika Powder
3-4 Tbsp Olive Oil
1 Tsp Minced Garlic

Shrimp/Prawns

1 lb Shrimp or River Prawns
2-3 Tbsp Crab Paste (optional)
2-3 Tbsp Olive Oil (optional)

Toppings, Garnishes & Extra Meats

2 lbs Pork Butt (If want additional meats)
1 Tbsp Salt (Pre-Rinse Boil)
2 Cans Quail Eggs
1 Red Onion

Mint Leaves

Basil Leaves
Cilantro
Spring Onions
Bean Sprouts
Limes/Lemons

- Jalapeños/Thai/Serrano Chili

- Red & Green Cabbage (Optional as extra veggie)

- Shredded Morning Glory Ends

- Peanuts

- Fried Shallots

- Sesame Rice Cracker

- Dry Wide Rice Noodles ( Each pack serves 4-5. As many as you need for your family.)


Method

Begin boiling water in a stock pot for pre-boil rinse of bones.

Cut the rack of ribs into individual pieces.

Add bones/ribs and pork butt and salt. This is the initial boil to clean the bones and meat. Any blood or debris will wash off and leave the actual broth nice and clear. Boil for 2-3-minutes. Drain and rinse meat well under warm water.

Add olive oil into the pressure cook and set on sauté mode. Add in the garlic, turmeric and paprika. As soon as the pot starts to sizzle, turn off the sauté mode so that you don't burn the spices and garlic.

Add the clean meats to the pressure cooker. Fill with room temperature water or hot water to the MAX LINE. Add salt, chicken bouillon, ginger, and palm sugar. Give it a good stir.

Close pressure lid and set on "broth/soup" mode for 25-minutes. Let it naturally release or release pressure after 30-45 minutes.

Add quail eggs and close lid to allow quail eggs to warm up and soften.

Prepare shrimp/river prawns by removing shells and divining. Add into a pot with cool water with a teaspoon of salt. Set heat to medium. When shrimps turn orangey and curl up; shrimps are cooked. Remove shrimp and place in an ice bath to stop the cooking. Drain and store in the fridge for later use.

Using giant prawns with crab paste instead? Rinse and remove center shell and veins. Add 2-3 tablespoons olive oil and crab paste to a skillet on medium heat. Once sizzling begins, add prawns and cook for 3-4 minutes per side. Bigger ones take longer. Watch the color and curl. Opaque color and curliness of prawns and shrimp indicate doneness. Turn off heat and set aside for later.

In a bowl, mix 1 tablespoon of turmeric with warm water large enough to soak the dry rice noodles. Soak noodles for 40-minutes to 1-hour. Drain and reserve liquid to cook the noodles later. Cover noodles so that it doesn’t dry out. Cooking won’t take long as noodles are pre-soaked. Takes less than 1-minute.

Wash and prepare all fresh herbs and vegetables.

Cook rice crackers and set aside for garnishing later. Airfry on middle rack for 3-minutes.

Cooking noodles before serving. Bring the turmeric water to a boil and dip soften noodles in for 30-40 seconds. Drain and portion into serving bowls.

Time to eat! Assemble each bowl with noodles, veggies, meats, shrimps, herbs, rice crackers and however much broth you want. Some eat with very little and some with more! Enjoy!

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tranchau
Administrateur du site
 
Bài viết: 8068
Ngày tham gia: 10 Tháng 5 2010

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