Mee kati

Method

1. 1 Simmer the coconut milk for 6 minutes until the coconut oil separates and forms a film on the surface.
2. 2 Sauté minced shrimp and diced tofu in coconut oil for 5 minutes.
3. 3 Add tamarind juice, palm sugar, and fish sauce, then pour in diluted coconut milk and cook for 12 minutes.
4. 4 Spread the egg mixture into thin sheets, then cut them into strips to sprinkle on top.
5. 5 Blanch the rice noodles for 60 seconds, then pour hot coconut milk over them.
6. 6 Sprinkle with shredded egg, bean sprouts, and thinly sliced banana blossoms; this dish has a sweet and creamy taste, not a strong spicy kick.

With an appliance

• Microwave 37 min

  Replace steps 1 and 3: Stir the thick coconut milk in a deep bowl at 800 W for 4 minutes. After stir-frying the shrimp and beans, add the diluted coconut milk and continue stirring for another 8 minutes at 700 W; reduce the cooking time to about 6 minutes. Intermittent heat helps prevent excessive oil separation in the coconut milk, prevents sticking to the bottom, and reduces the need for stirring. Step 5 still involves blanching the rice noodles separately for 60 seconds.