Main Ingredient
Serpent head fish 500 g.
Coconut milk 1,000 g.
Dried chilli View ingredient detail 50 g.
Krachai View ingredient detail 220 g.
Shallot View ingredient detail 56 g.
Garlic View ingredient detail 75 g.
Lemon grass View ingredient detail 10 g.
Galangal View ingredient detail 10 g.
Shrimp paste 18 g.
Palm sugar 25 g.
Salt 8 g.
Salted fish 50 g.
Fish sauce 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
* Pound dried chilli, salt, garlic, galangal, lemon grass, shallot, krachai until ground, add shrimp paste and salted fish
* Boil the fish until done, remove the fish meat and add with chilli paste
* Boil an amount of coconut milk, add the chilli paste, stir, softly add the less coconut milk, stir together and season with fish sauce and palm sugar
* To be served with Thai noodles and vegetables
* Pound dried chilli, salt, garlic, galangal, lemon grass, shallot, krachai until ground, add shrimp paste and salted fish
* Boil the fish until done, remove the fish meat and add with chilli paste
* Boil an amount of coconut milk, add the chilli paste, stir, softly add the less coconut milk, stir together and season with fish sauce and palm sugar
* To be served with Thai noodles and vegetables
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