Curry pork Chamuang
Making curry pork Chamuang
- shallots medium fifth head
- garlic cloves, small, peeled 13 petals
- I Soi 1 scoop
- lemon, sliced 1 spoon
- dried soy (take the pill) 3 seed
- paste. 1 scoop
- salt 1 teaspoon ground pork Chamuang - pork neck (fermented) 14 pieces - Chamuang leaves 73 leaves - 1 cup water - shock cup vegetable oil 3 to make one. Remove wok, add oil, then put the prepared curry paste and stir. The power light enough to smell 2. Paul Curry. Leaves a decidedly Chamuang into the prepared. Stir until cooked leaves Chamuang (As viewed from the leaves change color Chamuang) 3. Then marinated pork prepared pan and stir together. Then add enough water to boiling water, add salt and sugar. Simmer about 20 minutes until the pork is tender and lift off the pan into the oven. Spoon into serving dish Serve with steamed rice
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