"Curry" is a native of North Curry. Was influenced by the Burmese Curry soup that is high in fat. I use both pork, red meat and pork. Many kinds of spices, aromatic, spicy and slightly sour taste salty. When eating, so be careful with it, it would be a good nutritional value curry. The menu is up north. Curry spices contain Hunglae Spices, peppers, onion, garlic, galangal, lemon grass, which is composed of herbs that are beneficial to the body. Integral and indispensable is "powder Hunglae" Hunglae powder is a mixture of spices, herbs, more than 10 kinds of curry to encourage a healthy body. What precautions are put into meat because meat is pork. What is cautioned Pork Belly Fat In patients with high blood cholesterol, obesity, be careful addition, the protagonist is the taste of curry, garlic, pickled garlic is fresh garlic. The fermentation of various forms. Compounds in garlic is allicin and (allicin) to detect toxins that prevent free radicals. Nutritional value per unit of the consumption of curry is as follows.
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