Homok fish.
Ingredient
400 g of fish flesh.
200 g grated coconut.
Flour 5 g.
1 egg.
The leaf blade is 20.
Kaffir lime leaves, shredded 30 g.
16 grams coriander.
Lane 1 sweet red pepper.
15 g fish sauce.
Banana leaves for the count.
Curry ingredients.
Dried 5 pieces.
3 heads of garlic.
Soi 16 g galangal.
Correspondents 8 g.
Lemon grass 16 g.
8 g lime skin.
Eight grams of coriander root.
Pepper 5 tablets.
Salt 3 grams.
5 grams of paste.
How do.
Pound all the spices together thoroughly.
Cut meat into thin slices.
2 cups coconut milk coconut juice to the coconut milk for 1 cup flour, stir in the cream. Bring to a boil and boil. Homok the topping.
1 cup coconut milk and spices together to fish, eggs, fish sauce and stir.
Add basil and parsley and stir.
Vice Krathong banana leaf stapling York. Spoon mixture into Homok fish counts. To steam until cooked. Topped with cream. Sprinkle with shredded. Red pepper and steam for another 3 minutes.
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