Mian Feng Gao in Tom Yum Pesto

Contents 1 ingredient 2 method 3 related articles 4 more recipe

ingredient

• Pesto Sauce

3 large onion peeled
2 dried chili
Some basil/coriander
3 cloves of garlic
Olive oil/ vegetable oil

• Tom Yum Broth

1 Tom Yum Maggie Seasoning cube
3 Coriander roots
A few Kaffir Lime Leaves
1 cup of water




Dough for making Pan Mee (get your own recipe)


Canned mushroom thinly sliced

Half pound of pork belly sliced and marinated in corn flour and soy sauce for about 30 minutes.

Some finely chopped coriander





method

Boil a pot of water and then throw the dough in pinch by pinch. What it flows it means it is cooked, drained and set aside.

In a food processor, throw the entire pesto sauce ingredient in except the olive oil. Turn on the processor and slowly stream the olive oil in to make it into a puree like paste.

As for the tom yum broth, mixed everything in a pot boil it until it becomes half a cup and then strain it.

Heat up a pan or wok and add in 1 or 2 tbsp of oil and then add in the pesto ingredient, when it is fragrant, add in the meat and cooked until it is no longer pink. Next add in the mushroom and then followed by the tom yum broth. Turn down the heat and let it simmer until it thickens.

Turn up the heat again and put in the cooked dough. Toss it and mixed well for a couple of minutes and then add in the chopped coriander.




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