100grdried rice vermicelli noodlescook according to direction on package
100grkangkungor sub with baby spinach
5-6piecesfried bean curd puff
60grcuttlefish
60grshelled cockles
10largeshrimp
Instructions
Grind the ingredients:
Place the roasted peanuts in the food processor and pulse until they are fine pieces. Set aside. Place all the ingredients to grind in a food processor and process into a paste. The oil will help with the blending.
Cook the peanut sauce:
Prepare a large skillet or wok. Preheat the wok and saute the grind spices until really fragrant, about 3-4 minutes. Pour in the tamarind juice, coconut milk, water, ground peanuts, sugar and salt. Bring it to a boil and then reduce the heat to let it gently simmer until the sauce thickens slightly and the oil float to the top. If it is too thick, you can add a bit more water and adjust the consistency to your preference. It should be thick but pourable
Meanwhile in a separate small pot of boiling water, blanch the cuttlefish, cockles, water spinach, and beansprouts. Cut the cuttlefish into smaller pieces
Cook the noodles according to instructions on the package
To serve:
Portion the rice vermicelli noodles into individual serving plate. Place the cuttlefish, cockles, water spinach and dried bean curd puffs on each serving. Pour the peanut sauce generously over the noodle and serve immediately
Notes
Feel free to substitute the cockles and cuttlefish with shredded chicken meat or other seafood of your choice if you prefer