Ingredients Dried coriander root, lemon grass burned bonfires are enough fish, minced onion, vegetable oil (do not use it - the water may be used), tamarind juice - legs burning chili powder, fish sauce, sugar and vegetables to taste. By Thomas to do first, pounded coriander, lemongrass, galangal, garlic, onion, finely pounded to a fine chili powder, pickled fish. Pound per well And second wok, heat the oil and water mixture fried fish water. Tamarind, sugar, stir until fragrant, then scoop up the meal with fresh steamed vegetables. If you do not like fish sauce, put it.
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