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Mee Grat Ti (Rice Noodles with Coconut)

4 oz dry sen mee noodles (rice vermicelli noodles)
2 small shallots
8 black peppercorns
1 large red chili
1/2 tsp salt
6 tbs coconut milk
3 tbs vegetable stock or water
1 tsp sugar
1/2 tsp chili powder
2 tbs light soy sauce
2 oz ready fried beancurd, sliced into thin squares
4 oz beansprouts
1 scallion, finely chopped
coriander leaves

Soak noodles in water for about 20 minutes.

Put the shallots, peppercorns, chili and salt into a mortar, pound
until a paste forms and then set aside.

In a pan, heat the coconut milk and stir in the vegetable stock/water,
the sugar, chili powder and light soy sauce.

Next add the paste from the mortar, stirring until all the ingredients
are blended together.

Strain the noodles, put into the sauce and cook until al dente.

When the noodles are almost cooked, add the beancurd, beansprouts
and spring onion, mix and turn on to a serving dish.

Garnish with the coriander leaves.

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