Kanom Cheen Num Ngiew or Thai noodles with pork curry

Main Ingredient

Thai noodles     30 rolls
Spare ribs     300 g.
Pork blood pudding     500 g.
Minced pork     500 g.
Tomato     500 g.
Salt     30 g.
Oil     50 g.
Red cotton tree flowers     50 g.

Supplement Ingredient

Chopped pickled Chinese cabbage     300 g.
Bean sprouts     300 g.
Chopped spring onion and coriander     50 g.
Lime     5 Fruits
Fried chopped garlic     50 g.
Fried dried hot chillies     60 g.

Chilli paste Ingredient

Dried chillies     7
Chopped coriander root     10 g.
Chopped galangal     30 g.
Fresh turmeric     10 g.
Chopped lemon grass     30 g.
Grilled shallots     7
Shrimp paste     1 Teaspoon
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

  
Chilli paste cooking

    * Pound all the chilli paste mixture until ground
 

Cooking Method 

    * Clean the spare ribs
    * Grease the oil in pan and fry the chilli paste until fragrant
    * Mix the minced pork until done, add tomatoe
    * Boil 2.5 litres of water, put the spare ribs, simmer with low heat, add the fried minced pork, blood pudding and seasoning with salt
    * Serve with Thai noodles and supplement