FERMENTED RICE VERMICELLI WITH CHILI PEANUT SAUCE

Preparation Method :

• Wash the mung beans, discard bad beans and dirt. Dry-fry in a pan over low heat until brown, turn off the heat.
• Transfer to a mortar and pound to remove the shells. Discard shells and reserve mung beans.
• Cook hulled mung beans in a pot of water over high heat until done and tender and the water runs dry.
• Remove from the heat and pound finely.
• In another pot, cook straw mushroom and angel mushroom with salt over medium heat until done.
• Add coconut cream and bring back to the boil.
• Stir slowly in the same direction while cooking . Remove from the heat.
• Combine cooked mushrooms and coconut cream with mung bean paste. Stir well.
• Season with the remaining salt, palm sugar, sugar, tamarind juice , lime juice and som saa juice.
• Taste for a balance of sweet, sour and salty.
• Add in pounded fried dried chilies and ginger mixture and stir to combine.
• Add fried shallot, fried garlic and roasted peanuts.
• Arrange fermented rice vermicelli on a serving dish, spoon generous amount of the sauce.
• Top with fried dried hot chilies and the reserved fried shallot, fried garlic and roasted peanuts.
• Serve at once with condiments.