1 kg (6½ cups) sago rumbia 1 กิโลกร

1 kg (6½ cups) sago rumbia 1 กิโลกรัม (6 ½ถ้วย) rumbia สาคู
Hot water, freshly boiled น้ำร้อนต้มสด
1 litre (4 cups) water 1 ลิตร (4 ถ้วย) น้ำ

Ingredient B B ส่วนผสม
600 g white fish/tongkol/tenggiri/kurau/senangin 600 กรัมสีขาวปลา / tongkol / tenggiri / kurau / senangin
40 g (5 pips) shallots 40 กรัมหอมแดง (5 จุด)
10 g (2 pips) garlic 10 กรัม (2 จุด) กระเทียม
10 g (2 cm) fresh turmeric pounded coarsely 10 กรัม (2 ซม. ) ขมิ้นสดโขลกหยาบ
10 g (2 cm) ginger 10 ขิงกรัม (2 ซม. )
3 g (5) bird's eye chillies 3 กรัม (5) นกพริกตา
30 g (2 sticks) lemon grass, crushed 30 กรัม (2 แท่ง) ตะไคร้บด
5 g (5 pcs) dried tamarind 5 กรัม (5 ชิ้น) แห้งมะขาม
9 g (1½ tsps) salt 9 กรัมเกลือ (1 ½ TSPs)
625 ml (2½ cups) water 625 ml น้ำ (2 ½ถ้วย)

Ingredient C C ส่วนผสม
500 g (60 stalks) paku shoots, cleaned and plucked 500 กรัม (60 ลูก) หน่อ Paku ทำความสะอาดและดึง
3 g (1/2 tsp) salt 3 กรัมเกลือ (1/2 ช้อนชา)
10 g (1 tbsp) vegetable oil 10 กรัมน้ำมันพืช (1 ช้อนโต๊ะ)
20 g (3 pips) shallots 20 กรัมหอมแดง (3 จุด)
10 g (2 pips) garlic pounded 10 กระเทียมกรัม (2 จุด) โขลก
10 g (1 tbsp) shrimp paste 10 กรัมวางกุ้ง (1 ช้อนโต๊ะ)
125 ml (1/2 cup) water 125 ml น้ำ (1/2 ถ้วย)
1 red chilli (sliced) for decoration 1 พริกแดง (หั่น) สำหรับการตกแต่ง

ผลลัพธ์ (อังกฤษ) 1:

1 kg (7 ½ cups) of rumbia sago 1 kg (6 ½ cups) of rumbia. Sago Hot water, freshly boiled hot water boil fresh 1 litre (4 cups) water 1 liter (4 cups) The water.B B Ingredient mixture. 600 g white fish/tongkol/600 grams/senangin kurau tenggiri/white fish,////senangin tongkol tenggiri kurau. 40 g 40 g shallots (3 pips) shallots (5 points) 10 g (2 pips) 10 ounces (2 points), garlic, garlic. 10 g (2 cm) to 10 g turmeric pounded fresh coarsely (2 cm) of fresh turmeric coarse pounded. 10 g ginger, ginger (2 cm) 10 ounces (2 cm.) 3 g bird's eye chillies (5), 3 g (4) birds eye chilies. 30 g (2 sticks), lemon grass, crushed 30 g (2 PCs.) Lemongrass crushed 5 g (5 pcs) 5 ounces dried tamarind (5 pieces), dried tamarind. 9 g (1 ½ tsps) salt 9 g of salt. (1 ½ TSPs) 625 ml (2 ½ cups) water 625 ml water (1 ½ cups)C C Ingredient mixture. 500 g (60 stalks), cleaned and plucked paku shoots 500 grams (60 balls) and pull the cleaner no Paku. 3 g (1/2 tsp) salt 3 ounces salt. (1/2 teaspoon). 10 g (1 tbsp) vegetable oil 10 ounces vegetable oil (1 tbsp) 20 g shallots (3 pips) 20 g shallots (3 points) 10 g (2 pips) pounded garlic, garlic, 10 ounces (2 points) pounded. 10 g (1 tbsp), shrimp paste, shrimp paste 10 g (1 tbsp) 125 ml (1/2 cup) water 125 ml (1/2 cup) 1 red chilli (sliced) for decoration 1 red pepper (sliced) for decoration.

ผลลัพธ์ (อังกฤษ) 2:

1 kg (6½ cups) sago rumbia 1 kg (6 ½ cup) rumbia sago
Hot water, freshly boiled hot water boiled fresh
1 litre (4 cups) water 1 liter (4 cups) water Ingredient BB Ingredients 600 g white fish / tongkol /. tenggiri / kurau / senangin 600 g white fish / Tongkol / Tenggiri / Kurau / Senangin 40 G (5 pips) shallots 40 g shallots (5 points) 10 G (2 pips) Garlic 10 grams (two points), garlic 10 g (2. cm) fresh turmeric pounded coarsely 10 g (2 cm), fresh turmeric, pounded roughly 10 g (2 cm) ginger 10 ginger g (2 cm.) 3 G (5) Bird's Eye Chillies 3 g (5) Jacana eyes 30 g. (2 sticks) lemon grass, crushed 30 g (2 sticks), lemon grass, crushed 5 g (5 pcs) dried tamarind 5 grams (5 pieces), dried tamarind 9 g (1½ tsps) salt 9 grams (1 ½ TSPs) 625 ml (. 2½ cups) water 625 ml water (2 ½ cups) CC ingredients Ingredient 500 g (60 stalks) paku shoots, cleaned and plucked 500 grams (60 balls) shoots Paku clean and extract 3 g (1/2 tsp) salt 3 g. salt (1/2 teaspoon) 10 G (1 tbsp) vegetable oil Vegetable Oil 10 grams (1 tablespoon) 20 G (3 pips) 20 g shallots, shallot (3 points) 10 G (2 pips) Garlic pounded garlic 10 grams. (2 points) pounded 10 g (1 tbsp) shrimp paste 10 grams of shrimp paste (1 tablespoon) 125 ml (1/2 Cup) Water 125 ml water (1/2 cup) 1 Red Chilli (sliced) 1 pepper for decoration. Red (sliced) for finishing.

ผลลัพธ์ (อังกฤษ) 3:

1 kg (6 ½ cups) sago rumbia 1 kg (6 ½ cup). Rumbia sago
Hot water freshly boiled, hot water boil fresh
1 litre (4 cups) water 1 liters. (4 cups) water

Ingredient B B mixture
600 g white fish / tongkol / tenggiri / kurau / senangin 600 g white fish / tongkol / tenggiri. / kurau / senangin
40 g (5 pips) shallots 40 g onion (5 points)
.10 g (2 PIPS) garlic 10 g (2 points) garlic
10 g (2 cm) fresh turmeric pounded coarsely 10 g (2 cm) fresh turmeric pounded rough.
10 g (2 cm) ginger 10 ginger g (2 cm)
3 G (5) bird 's eye chillies 3 G (5) Jacana eye
30 g (2 sticks), lemon grass crushed 30 grams. (2 Lemongrass grinding rods)
.5 g (5 PCS) dried tamarind 5 g (5 pieces) dried tamarind
9 g (1 ½ TSPS) salt 9 grams of salt (1 ½ TSPs)
625 ml (2 ½ cups) water 625 ml. Water (2 ½ cup)

Ingredient C C mixture
500 g (60 stalks), paku shoots cleaned and plucked 500 g (60 balls) shoots Paku clean and pull.
3 G (1 / 2 tsp) salt 3 grams of salt (1 / 2 teaspoon)
.10 g (1 tbsp) vegetable oil 10 g, vegetable oil (1 tablespoon)
20 g (3 PIPS) shallots 20 g onion (3 points)
10 g (2 PIPS). Garlic pounded 10 garlic g (2 points) pound
10 g (1 tbsp) shrimp paste 10 g put shrimp (1 tablespoon)
125 ml (1 / 2 cup) water 125 ml. Water (1 / 2 cup)
.1 red chilli (sliced) for decoration 1 red pepper (cut) for decoration.