ส่วนผสม-ใบชาหมัก -กระเทียมหันขวางเจ

Ingredients
- fermented tea leaves - Garlic cut cross hybrids - shrimp - Cashew
- green leaves (for wrapping) - sesame - soy - ginger
- shallots - tamarind - sugar sauce

How to Boil sugar, tamarind juice to thicken enough
.How do roasts
1. Roasted cashew, roasted sesame oil for about 7-8 minutes or until just crispy soy
2. Roasted shrimp about 5 minutes
3. Clear and cool green leaves attached to petioles
4. Fry the garlic and shallots to the yellow
5.With roasted shallots over low heat about 5 minutes
6. Using ingredients wrapped in green leaves. The syrup mixed together and topped with red onion and garlic.

Mix garlic, fermented tea-
-turn and FRY. -Dried shrimp. -Cashew
-the Piper sarmentosum (wrapped)-Sesame-Soy-Ginger-shallot-wet tamarind
-
sugar how to make brown sauce boiled with tamarind juice
wet, thick enough for approximately
.How to make side dish
1. roasted cashew, raw materials, about 7-8 minutes a white sesame seeds roasted soybeans, phokrop
2. roasted shrimp about 5 minutes
3. Piper sarmentosum leaves and wash the pluck stem a
4. FRY garlic and shallots, yellow
5. Roasted shallot with the soft light of approximately 5 minutes
6. Piper sarmentosum leaves are used to wrap various ingredients together and topped with red onions, mixed syrup and garlic omelet.

ingredients - of tea leaves and fermented - garlic uncertainly about omelet - dried shrimp - cashew nuts
- The Ironwood (for packaging) - white sesame-soy-Ginger
- red onion - tamarind - sugar

Prepare dipping sauce Boil sugar and tamarind juice, purees to some extent
How do the side by side
1. roasted raw cashew nuts for about 7 - 8 minutes of roasted white sesame soy per frame, enough
2. roasted dried shrimp for about 5 minutes
3. Wash the clove, and leaves to the stem
4. Fry the chopped garlic and red onions, yellow enough
5.roasted red onion with light pastel colors, approximately 5 minutes
6. Use of a crowbar clove wrapped until the ingredients are mixed together, and pour syrup with red onions and garlic fried