The Laksa
4 raw materials for the soup chicken stock 700
100 ml ml water anchovy dry 100 กรัม
vegetable oil 4 tablespoons coconut milk sauce 1 L
. Salt sugar Curry
shallot 8 head
dry chili 12 seed soaked in warm water 1 hours
.Dried shrimp 200 grams soaked in warm water 4 h
walnut tree Lemongrass 2 Indian 12
paste like 2 teaspoon
I
garlic and turmeric powder 10 petals
โป๊ย retention 2 teaspoon coriander seed 1 tablespoon vegetable oil
4 tablespoon
. Ingredients noodles 300 g
.
Boiled shrimp (as needed)
tofu bunch doing half 12 pieces
- son (as needed)
hard-boiled eggs, operative 2 half bubble
bean sprouts 1 cup
leaves the main SA, or mint leaves cut. 1 / 4 cup
how to make paste
.Boil the chicken stock and water to a boil, then add anchovies dry down. Simmer over the medium heat 1 hours, dim the lights and continue to simmer
at the same time. Tum or blend all ingredients of spices until homogeneous
.A fire pan medium put vegetable oil into 4 tablespoon and curry about 5-10 minutes. That curry turned brown and fragrant
.Add curry sauce and coconut milk soup into boiler heat until boiling and season with fish sauce, sugar and salt water boiled noodles in a bowl and 4
. LeavesThe tofu bunch, huh son, shrimp, egg and bean sprouts into the bowl. Pour the soup, then sprinkle with leaves on SA, or mint leaves, cut down to scoop paste
.
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