• khao poon

    Posted on April 2, 2012 by admin in Noodles.
    kha poon
    This is a very traditional dish. It is usually served at parties and family gatherings. There are many variations to this dish. I personally prefer my mother’s version so I always prepare it according to her instructions as listed here.

    Ingredient

    khao-poon-coconutkhao-poon-noodlesGalanga root

     

     

     

     

     

    • 3 quarts water
    • 1 3-4 lb. chicken, turkey or duck, cut into pieces
    • 2 Tbsp. Salt
    • 1 1/2 tsp. mono-sodium glutamate
    • 3 pieces Dried Galangal Root
    • 2 lbs. canned bamboo tips, shaved into strips with vegetable peeler or cut thinly
    • 2 Tblsp. vegetable oil
    • 1 bulb garlic, peeled and minced
    • 3 Tbsp. paprika (add half Tbsp ground Thai peppers if you want it spicy)
    • 1/2 tsp. salt
    • 1 dash mono-sodium glutamat
    • 1 cup water
    • 1 20 oz. can of coconut milk
    • 4 lime leaves
    • 6 cups water
    • 2 packages Khao poon rice noodles

    Instructions
    choppedbambookhao-poon-prep1

     

     

     

     

     

    1. In a large stockpot, combine chicken, water, salt and mono-sodium glutamate. Bring to a boil and skim oily foam off surface of water. Add galangal root.
    2. While you are waiting for the chicken to cook, prepare bamboo (pictured above) and garlic.
    3. After chicken is thoroughly cooked (juices should run clear when poked with a fork) remove from pot, de-bone and chop into tiny pieces. Return bones and chicken to pot. Add bamboo and stir (pictured above).

    garlic-khao-poon-prep2

     

     

     

     

     

    4. In a medium saucepan, heat oil. Add garlic, salt and mono-sodium glutamate and sauté until pungent. Add peppers (P
    aprika) and stir quickly, being careful not to burn peppers (pictured above). Stir until peppers are mixed with garlic.
    5. Add one cup water to the garlic/pepper mixture and bring to a boil, then add mixture to chicken/bamboo mixture and stir (pictured above).
    6. Add coconut milk and lime leaves.
    7. Let simmer until ready to serve.

    Cooking the noodl
    khao-poon-strain1khao-poon-strain2

     

     

     

     

     

    1. In a small pot bring 6 cups water to boil.
    2. Add rice noodles. As it starts to soften, stir constantly for 3 to 4 minutes until noodles are tender (do not let noodles sit as it can burn and/or stick to the bottom of the pot).
    3. Remove from heat, immediately pour water out and add cold water. Stir and pour out hot/warm water. Add more cold water and stir until noodles are cool.
    4. Using your index finger, take a handful of noodles , wring out water and place in a strainer. Repeat until all noodles have been wrung out (pictured above). Note: Do not dump the whole pot of noodles into a strainer. Straining it out a handful at a time will help keep the noodles separated into small manageable servings.

    Serving
    Places one or two handful “serving” of noodles into a bowl and ladles soup on top. A dash or two of salt may be added. Take spoon and fork and stir noodles as if you were tossing a salad. Additional items such as fresh cilantro, sprouts, basil or green onion may be added.

    Notes:
    Noodles – There are many types of rice noodles for different applications. Make sure  you use ones made for Khao Poon.
    Using Thai Kitchen Organic Coconut Milk give you a good consistency in texture and flavor.

     

     

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