Khao SOI GaiUpdate-1 kg chicken thigh-25 rolls (1000 g) noodles1/2 cup soy sauce and white-(45 g)-1/2 tbsp salt (8 g)-2 tbsp soy sauce, black (30 g)-Coconuts 1 kg-10 cups of water (100 g)Canned pickle-Pickled 500 g.-500 g shallots-Vinegar 2 cups (500 g)-2 tbsp sugar (30 g)-1 tbsp salt (15 g)-Chili powder 4 tablespoons oil, fried (60 g)-Roasted peeled 3 balls to find the intercession (30 g)-1 tbsp roasted soy ginger (15 g)2 dried chilies-grain (5 g)-1 tbsp salt (15 g)-2 tbsp coriander, roasted (30 g)-Shallot roasted 9 heads (50 g)-1 tbsp of turmeric, roasted (15 g)How to make the.1. all pounded Curry combination,2. wash the chicken and chop into pieces 1 1/2 inch 1 cup fresh squeezed coconut juice, fresh squeezed coconut head.?, 3 cups coconut milk, squeeze out the remaining 7 cups.3. Remove coconut milk coconut milk, spoon, pot holders, floating cups 7 page 1/2 cup of the remaining led light set. Salt chicken chicken stew cooked until4. remove the 1/2 cup coconut milk, put the Pan. Set the fire to heat. Put down the pad, aromatic Curry draw put the boiler. Boil chicken until entering the head generally to the coconut milk.5. season with soy sauce, light soy sauce, salt, black and white with a splash, if additional salt.6. soft noodle rolls, scalded a line 23 for another 2 more oil and FRY in hot, almost yellow, krachon, drain the oil out, wearing a lap. Cool enough, then put the pot lid so that the frame.7. wash pickled sliced into small pieces peeled shallots cut into four, then cut in half. Cup holders.8. put the sugar, salt and vinegar in a saucepan stove enough to melt down the left, lifting hot pour cup holders and pickled shallots, pickled leave overnight or for at least 2 hours.9. eat lightly cooked noodle Bowl lap lap put chicken and crispy fried, sprinkled with BBQ dinner with pickled. Red onion and chili powder, fried in oil
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