Northern Foods.. Pork. (Traditional)
curry ingredient pepper burn seventh seed shallots five head burned burnt garlic 2 cloves 1 teaspoon toasted chopped galangal, lemongrass, chopped 1 tablespoon pepper 1/2 teaspoon roasted, pounded competitive Ma Temple roasted 1 teaspoon salt. 1 teaspoon cayenne to do first. Pounded dried chili and salt thoroughly burn 2. Lemongrass, galangal, garlic, shallots, roasted pepper, enter competitions Ma Temple, roasted, pounded ingredients until thoroughly well. Scoop up the ingredients pork lean ground 300 grams of pork boiled shredded 100g filling soft boiled pork, cut into small pieces 100 grams of liver boiled, cut into thin slices 100 grams of celery, chopped roughly 3 tablespoons onion, cut into. pieces 3 tablespoons mint leaves, coarsely chopped 2 tablespoons minced garlic 2 tablespoons vegetable oil 1/2 cup water to make one. Mix pork with curry pounded them together well. Put each stuffing soft pork, pork liver, pork, mix together 2. Measure oil pan When hot, add garlic and heat until fragrant. Add pork mixture and stir until pork is cooked down to scoop up taste to taste, sprinkle with green onions, mint leaves, served with fresh vegetables, such as cucumbers, cabbage, lentils, etc. type.
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