Every little girl has their own superhero. Sometimes its a celebrity, sometimes its Batman, other times it can be… well… someone rather unexpected. As long as I can remember, my superhero/ superheroes were Jamie Oliver and Nigella Lawson. As good as any cartoon or TV show could be, it was never as good as the 30-minute tv series on “Travel and Living”. To both of us, it was just as exciting as any disney or Tom and Jerry show.
Every Saturday morning, it was a competition of who could reach the TV first and get the perfect spot to settle down for the best 30 minutes of my week. My parents knew that this was OUR TV time.
Much to my parents dismay, it was the one time we became “disobedient” children and would not compromise to do anything they asked us to. It was our special, special time. With our eyes glued to the television, we were ready to scribble down the gourmet recipes that Jamie would whip up. It was like a race to see who could write as fast as they could and recall the entire recipe. We would then place all the sheets which was scribbled with our messy handwriting (and probably a million spelling mistakes) in a thin folder that kept all our “precious recipes.” Honestly, now thinking back I think thats where I picked up the ability to write fast and to memorize things rather quickly. Who knew it could be so useful?
Just on top of our matching white desks, Zoe and I kept that dusty pile of old recipes we had collected over time that we dreamed of making one day. Years and years have gone by. Although I’m now 21 years old, I still rush to watch the newest “Jamie Oliver foodtube videos” and still feel the same excitement I did as a young girl! The only difference now is that with modern technology I can re-watch these videos over and over again without having to scribble down the recipes.
This recipe that we would like to share with you today belongs to the masterchef winner Shelina Permalloo! We found her through Jamie Oliver foodtube videos. This is her awesome, gorgeous, simple Thai Red Beef Vermicelli and lemongrass! We didn’t have any beef so we decided to make it with pork. And then, because it was so good…we made it with chicken again. The blend of spices, garlic, ginger, infused into thin strips of pork/beef with soft vermicelli noodles is so delicious, accompanied with a faint kick from the chili and creaminess from the coconut. Topped with fresh coriander, basil – this makes for a flavorful meal that transports you to the heart of Thailand.
We tweaked it a bit by adding a dash of curry powder so it has hints of the infamous”Singaporean curry noodle” dish. This recipe is another absolute winner!
This noodle dish is so versatile you could use any meat! I would imagine eggplant, or tofu would be absolutely perfect if you’re vegetarian or vegan!
Adapted from ShelinaPermalloo
Ingredients – serves 4
- 150g Vermicelli Noodles
- 500g lean pork/beef/chicken, trimmed of fat and finely sliced*
- 4 spring onions, finely chopped
- Juice of 1 lime (+ more to taste – I used 1.5 limes)
- 2 tbsp fish sauce (+ more to taste – I needed about 4 tbsp)
- Coriander, Basil to serve
- 1.5 tbsp frozen lemongrass (or 1 lemongrass stalk, finely chopped)
- 1.5-2 small red Thai chilis [or originally calls for 5 dried chilis (presoaked in water for 15 minutes)]**
- 1/2 tsp turmeric
- 2″ piece of ginger, chopped
- 4 cloves garlic, finely chopped
- 1 tsp tomato paste
- 4 tbsp coconut milk
- 1/2 tbsp curry powder
How to Make:
- Prepare the Rice Vermicelli Noodles according to the instructions on the back of the package (different brands will have different instructions).
- In a food processor, blitz together all the ingredients for the paste until combined.
- Heat a non-stick skillet over high heat. Once hot add in the meat and the thai curry paste for 2-3 minutes (until your chicken and pork has just lost its pink color). If it becomes too dry add in more coconut milk!
- Toss in noodles, fish sauce, lime juice and spring onions. Combine well. Allow the noodles to heat through and your meat to finish cooking through – this will take another 2-3 minutes.
- Mix in and garnish with fresh herbs! Taste and season! Serve immediately with more fish sauce and lime juice! Our guests enjoyed being able to adjust the noodles to their taste!
*(For vegetarians or vegans: Try eggplant or tofu!)
** For those who like it spicier feel free to use more red chilis. The first time I used 3 small red chilis and it was way too spicy, so I cut it down to 1.5 and it was perfect for me. Alternatively, you can also remove the seeds of the red chili to reduce the spice. I haven’t tried it with dried chilies, but I would imagine 5 dried chilis would be a little too spicy for my taste. Just note that small chilies much spicier than Large chillies which is very deceptive!
Zoe & Mia