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Recipes Curry Bon


mixture. Curry
1. Bonsai seedlings 8 from 1. Dried chilli 15 seed
2. Ears pork 1/2 cup 2. Garlic 10 cloves
3. Tamarind juice 2 tbsp. 3 shallots 5 head
4. Legs chopped 5 glasses. four. lemongrass, sliced ​​1 tablespoon
5. lemongrass 1 for 5. paste 1 tsp
6.Garlic 1 tablespoon six. Fish cooked 1 tablespoon
7. Kaffir lime leaves 5 leaves. 7 salt 1/2
8. Fried garlic 2 tablespoons
9. Vegetable oil 2 teaspoons


how
1. Bon stripping. Rinse and peel, cut into pieces and put in pot
2. steamed cooked until soft, about 30 minutes, then set aside
3.Pounded spices together thoroughly
4. Fried garlic and yellow. Add spices and fry sliced ​​onion, galangal, lemon grass, soy sauce put together. Add tamarind juice, salt, stir to combine, put together and fried pig ear
5. Put yourself down, stir to combine,
6.Add kaffir lime leaves and stir the fire in the cooking tips


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1 mixture. Steam to carbon capture and then cooked until soft and mushy if Bonnie was not cooked can cause throat irritation
2.Use Bon sprout Fresh green vegetation. And a white coating on the stems and leaves of green called Bon Bon Sweet the species with pale than And creamy white over the country called Bon Bon Bon lead Kang Li is a delicate balance.In the cooking yourself. If using tamarind juice. The pod liquid instead.

Bill Curry made Bon

Curry ingredients

1. Bon Ton light 8.1.15 mg dried paprika-ear pig
2 1/2 cups 10 cloves garlic 2
3 2 tbsp tamarind juice wet. 3. section 5 shallots sliced galangal 4.5
glasses 4. Lemongrass soy 1 tbsp
1.5.5. lemon grass, shrimp paste, 1 teaspoon
6.1 tbsp garlic 6. fish soup 1 tbsp cooked
7 Kaffir lime leaves, salt, 5 7. 1/2
8.2 tbsp garlic FRY
2 tsp vegetable oil 9.


how to make the
1. Bon-peeled. Slice into pieces. Clear water.
2. steamed and cooked for about 30 minutes, until then the
3.The combination of spices pounded!
4. garlic, yellow. Put the onions, curry powder Put the sliced galangal Lemongrass soy stir fried together Provide direction, salt, fried together Fried pig ears, put together
5. Enter Bon to stir together
6.Insert the Kaffir lime leaves, torn. Turn off the heat


tips on how to cook/mix
1. steaming Bon, ripe, soft grip until and. If Bon is not ripe will cause symptoms of irritated throat
2.Choose a light source Bon There are no species of fresh green and white coating on the stem and leaves a fresh, Green called the Bon Bon sweets best colored type sitkwa and khaokwa slate called Bon-undercover. Best of Bon-Bon is a mild Curry with a Li. Curry in tamarind sauce is used if it is not wet, Bon, use water instead of the SOM POI.

Recipe Curry Ingredients hand-to-hand combat



the curry paste 1.hand-to-hand combat Light source 8 source 1. dried chilies 15 tablets
2. ear pig 1 /2 cup 2.
10 cloves of garlic 3. tamarind juice 2 tablespoons 3. red onion 5 head
4. chopped galangal slices 5 4. lemongrass 1 table spoon of
5. lemongrass 1 early 5. shrimp paste 1 teaspoon of
6.chopped garlic 1 tablespoon 6. boiled fermented fish 1 tablespoons of
7. kaffir lime leaves 5 leaves 7. Salt 1 / 2
8. Garlic 2 tablespoon of
omelet 9. vegetable oil 2 teaspoon of



how to 1.hand-to-hand combat; peeled, trimmed clear water and steam
2. Steam them for about 30 minutes until mushy.
3.finely pounded the curry paste
4. fry garlic, put yellow curry paste and fry onion, Put chopped galangal, lemongrass and fry together and put tamarind juice and salt Stir together in-ear headphones pork Stir together
5. Enter hand-to-hand combat to fry,
6.torn lime leaves and stir. Turn off the lights


tips for cooking/ingredients
1. The hand-to-hand combat must be steamed, cooked until soft and mushy. See if hand-to-hand combat is not done to cause throat
2.Select Use hand-to-hand combat, light green plants live and there is no white-coated in accordance with the lever and a hand-to-hand combat, green called live hand-to-hand combat the kind of sweet that has a pale white glow over and over is called hand-to-hand combat hand-to-hand combat units of the curry paste is a hand-to-hand combat Lu leavesin hand-to-hand combat if you don't use the cooking curry tamarind juice, use white vinegar instead of flora.