To make Tom yum Kung clear water "when screening the lobsters have a puffed up eyes, claws jaw blue beauty has come and clean cut jaw and all outbound claws cut green prawns, peeled shrimp, shrimp out of the leaves, Peel before heading leaving the rest of the tail section, including a water use which.Screaming at the end of a knife to cut a Cape. The section at the end of the tail section with shrimp meat out slightly. Use the end of a knife or wooden end of the headland. To remove black lines in the Middle after shrimp. Gradually pull the black line will be out. Shrimp Tom yum Kung made instruments no later than. When the water on the stove so it starts to peel shrimp head. Use mitkrit to retrieve the body on the side section dirt head does not make it different shrimp spread. When placed in boiling water with lemon grass galangal herb put it earlier, and designer of the shrimp floating in the water, Curry is a beautiful design, pink orange savings. Put the fish sauce, paprika and then raise the oven, squeeze the stamping lemon sprinkled shredded coriander as well as amount of coriander, Curry Bowl, when lap put your boss take. Shrimp come from anywhere, and are asking for fresh fit ".At present, the river shrimp used the river bar. Phra Nakhon SI Ayutthaya, and started raising shrimp in spicy shrimp is popular after surgery, so the show has plenty of. Use different types of mushrooms, straw mushrooms are used instead of chili pepper wearing red instead of the paprika jinda gardens. Slice the lemon grass aroma, born laep fully suppress the stem and coriander. Coriander is the coolest in bai and makes traditional Tom yum Kung is missing from the directory of food Thailand is to put condensed milk, fresh and sweet oil into the water, Tom yum Kung a juice concentrate, or some use. Powdered milk instead of condensed milk, fresh-made, traditional folk.
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