ส่วนผสม แป้งสาคูน้ำร้อนต้มสุกน้ำปลา

Ingredients: flour, sago
hot boiled
water
white fish
shallots
Garlic: turmeric, fresh pounded rough
ginger g
peppers eyes,
lemongrass powder
tamarind dry
(2. Cup)
Bud paku
salt
oil

Plant shallots, garlic, shrimp pounded


water, red pepper (sliced) for decoration
.Wythe cooking
1. Hot water mixed with tapioca flour 4 cups water for 10 minutes, then pour off the excess water
2. Clean fish and cut into pieces. The other ingredients. Stir together and mix until the fish is cooked
3.Stir the mixture well pounded in hot oil until fragrant. Add salt, red pepper decorated with
4. Pour hot water onto sago starch in a pot with handles Wythe
x
.Using two bamboo sticks called leg chandas roll dough around and dipped in sauce or sour fruit called cacah called cencalu sauce made from shrimp paste. Cheap Abu Ammar Kiryat to taste hot to eat and swallow without chewing

.Side dish: vegetables, including fresh vegetables and fish
.

Ingredients boiled tapioca flour, hot



white fish cooked with shallots, garlic, turmeric,




pounded fresh ginger, pepper, coarse, g.


dried lemon grass, crushed tamarind water. (2 cups)


-salt vegetable oil, Paku shoots


pounded garlic, shallot, shrimp

red chili sauce (shredded) for decorative
.Cooking with
1. Mix the tapioca starch 4 cups of hot water with a full water 10 minutes, then pour the excess water left.
2. cleaning the fish and cut into pieces. Bring the other ingredients mixed together and cooked fish mash 3 coming up
. Stir the mixture well pounded in the hot oil until fragrant. Add salt, red pepper decorated with
4. Pour the dough onto the hot tapioca in a pot with a hilt with eating

.Using bamboo sticks and 2 legs, called roll the dough around the chandas, dip in sauce, sour fruit, known as known as cencalu sauce or cacah, which is made from shrimp paste to get consecrated yat Bubu, am taste. Want to eat hot and swallow it without chewing

.Side dishes: fish, fresh vegetables and vegetables
.

sago palm flour mixture hot water boiled water


fish white shallot garlic


roughly pounded fresh turmeric Ginger G
chili, lemongrass mill


dry tamarind water (2) cups) asparagus Paku


salt vegetable oil

red onion finely pounded garlic shrimp


water red pepper (sliced) for the decoration
Mrs. Witham,
1. Mix hot water with flour sago palm 4 cup water for 10 minutes and then pour the water over it
2. Clean the fish and cut into pieces of other ingredients and stir to mix together, and put the fish until cooked
3.Stir fry the pounded ingredients well in hot oil till fragrant Add salt water decorated with red pepper
4. Pour the hot down on the sago palm flour in a pot, there is a handle Witham, eat

Use bamboo sticks 2-pin, called chandas flour around the barrel, and then dipped in sauce sour fruit called cacah or sauce made from shrimp paste, called cencalu อัมบู ยัต dining, sumptuous dining must be hot and swallowed without chewing

Food side dishes: vegetable fresh vegetables and fish