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Grilled Pork and Shitake with Panang Reduction (Sun Nok Mu with Hed Hom Yang Rad Sauce Panang)

       By: Chef Pong  

Recipe Detail :

Grilled Pork and Shitake with Panang Reduction (Sun Nok Mu with Hed Hom Yang Rad Sauce Panang) - This menu can serve for a main course or it can be just a light meal too. Luxury dish that can cook by easily.




Grilled Pork and Shitake with Panang Reduction (Sun Nok Mu with Hed Hom Yang Rad Sauce Panang) - This menu can serve for a main course or it can be just a light meal too. Luxury dish that can cook by easily.

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For 1-2 person
Cooking time : 20 minutes

1. 4-5 sliced loin
2. 1 cup of sliced mushroom
3. 1 picked of watercress
4. 1/2 cup of Panang curry
5. 4-5 red chili

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1. Warm the pan and seasoning loin with salt , pepper for both side after that spread loin with olive oil.  Roast them on the pan for both side (2 minutes per side).
2. Use the same pan fry mushroom and seasoning with salt and pepper. After that leave them cool.
3. Still use the same pan, Put curry paste into the pan and keep fry them until melted.
4. Decorate the dish by put sliced loin at the bottom and them put mushroom and seasoning with Panang Sauce. Top them with water cress and red chili for more colorful. Ready to serve

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รายการที่1-12 จาก 12

Grilled Pork and Shitake with Panang Reduction (Sun Nok Mu with Hed Hom Yang Rad Sauce Panang)




Grilled Pork and Shitake with Panang Reduction (Sun Nok Mu with Hed Hom Yang Rad Sauce Panang) - This menu can serve for a main course or it can be just a light meal too. Luxury dish that can cook by easily.

Ingredient of Grilled Pork and Shitake with Panang Reduction (Sun Nok Mu with Hed Hom Yang Rad Sauce Panang)

1. 4-5 sliced loin
2. 1 cup of sliced mushroom
3. 1 picked of watercress
4. 1/2 cup of Panang curry
5. 4-5 red chili

How to Cook Grilled Pork and Shitake with Panang Reduction (Sun Nok Mu with Hed Hom Yang Rad Sauce Panang)

1. Warm the pan and seasoning loin with salt , pepper for both side after that spread loin with olive oil. Roast them on the pan for both side (2 minutes per side).
2. Use the same pan fry mushroom and seasoning with salt and pepper. After that leave them cool.
3. Still use the same pan, Put curry paste into the pan and keep fry them until melted.
4. Decorate the dish by put sliced loin at the bottom and them put mushroom and seasoning with Panang Sauce. Top them with water cress and red chili for more colorful. Ready to serve

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Author
 PhotoExecutive Editor
Post Date     10/05/2013 เวลา 14:23:00 ( 2293 Day ago.)
Edit Date      10/05/2013 เวลา 14:39:53 ( 2293 Day ago.)

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