Aqsa raw materials for four of the broth, water, chicken stock 700 ml water, 100 ml fish, anchovies, dried 100 grams of vegetable oil, 4 tablespoons milk 1 liter of fish sauce, sugar, salt, spices, shallots 8 heads, dried 12 pellets soaked in. water 1 hour , dried 200 g soaked in warm water for four hours lemongrass Soi 2 from Walnut India 12 shrimp roast 2 tsp galangal , turmeric, garlic, sugar 10 cloves powder, star anise 2 teaspoons coriander 1 tablespoon vegetable oil 4 tbsp. a mixture of noodles, 300 g boiled tiger prawns. (As required) bunch of tofu, cut in half 12 bouncers ginkgo (as needed), boiled eggs, cut 2 eggs 1 cup bean sprouts, mint leaves, chopped 1/4 cup or laksa paste made of boiled water, chicken stock and water. not to boil, then add the fish anchovies, dried down. Simmer on medium heat and simmer for 1 hour dimmer at the same time. Interprets or spinning the mixture of spices until homogeneous pan over medium heat. Add 4 tablespoons of vegetable oil to fry the spices for about 5-10 minutes until the spices turn brown and fragrant spices, fried, then add the coconut milk into a pot of boiling broth until accelerated light fish sauce. Sugar and salt into a bowl and Noodle four leaf tofu bunch buzz ginkgo shrimp and bean sprouts, boiled eggs into a bowl. Pour the broth and sprinkle with chopped mint leaves, laksa or curry with a lap to go.
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