Prepare:
300 g. soft pork ribs2 cup cut morning glory (Phak Boong)1/4 cup fermented fish juice (Pla Rah)2 tbsp. vegetable oil5 cup stock from pork bone3 tbsp. fish sauce2 tsp. salt6 tbsp. concentrated tamarind juice1/2 tbsp. palm sugar2 kaffir lime leave
Prepare the paste:
1 tbsp. minced galingale4 tbsp. finely cut lemongrass3 kaffir lime leaves4 tbsp. minced garlic1 tbsp. minced turmeric
Cooking Instructions:
1. Ground galingale, lemongrass, garlic and turmeric together and rest them in a cup.
2. Boil fermented fish juice (Pla Rah) in a pot. When Pla Rah is boiling, turn off the fire and pour it on the filter to take just the juice part.
3. Next, heat the pan on medium fire. Add vegetable oil and fry the paste that we prepared from step 1. When the paste has aromatic smell, add stock from pork.
4. After that, add pork ribs. Lower the heat and cook for 15 minutes. Add morning glory, fish sauce, salt, tamarind juice, palm sugar and Pla Rah. Mix well.
5. Make the taste sour and salty. When it is boiling again, throw kaffir lime leaves and turn of the fire.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น