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Fried Sneak-Head Fish with Herbs (Miang Pla Dook)

       By: Chef Ti  

Recipe Detail :

Fried Sneak - Head Fish with Herbs (Miang Pla Dook) - When a season of neem coming, you will see Neem almost every fresh market. Nice smell of grilled snake - head fish and mild bitterness of neem goes very well with sweet fish sauce.

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Fried Sneak - Head Fish with Herbs (Miang Pla Dook) - When a season of neem coming, you will see Neem almost every fresh market. Nice smell of grilled snake - head fish and mild bitterness of neem goes very well with sweet fish sauce.

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For: 1-2 person
Cooking time: 30 minutes
Sauce: 10 minutes

1. 1-2 Snake-Head fish
2. 2-3 Neem
3. 3 Tbsp. Shallot
4. 1 Lettuce
5. 1-2 Pieces Noodle
6. 1/4 cup of Fish sauce
7. 1 cup Palm sugar
8. 1/4 cup Tamarind juice
9. 1/4 cup of Water
10. 1 cup Coriander leaves
11. 2 Tbsp. Oyster sauce
1. Sweet fish sauce – Warm ingredient from 6-9 in a pot to boil, simmer until melt and thick. Then taste (sweet, salty and sour). You may put fried shallots. Leave to cool will increase the thickness.  
2. Use 1-5 and 10,11 for wrapping noodle. Then absorb oil with paper. Add lettuce, shallot, grilled snake-head fish, and neem. Then roll up. (if you want to roll up tightly, use oyster sauce oil)
3. Cut roll into piece. Then topped with sweet fish sauce, fried dried chili, fried kaffir lime leaves, herbs or vegetables you like.
รายการที่1-12 จาก 13
รายการที่1-12 จาก 13

Fried Sneak-Head Fish with Herbs (Miang Pla Dook)




Fried Sneak-Head Fish with Herbs (Miang Pla Dook) - When a season of neem coming, you will see Neem almost every fresh market. Nice smell of grilled snake-head fish and mild bitterness of neem goes very well with sweet fish sauce.

Ingredient of Fried Sneak-Head Fish with Herbs (Miang Pla Dook)

1. 1-2 Snake-Head fish
2. 2-3 Neem
3. 3 Tbsp. Shallot
4. 1 Lettuce
5. 1-2 Pieces Noodle
6. 1/4 cup of Fish sauce
7. 1 cup Palm sugar
8. 1/4 cup Tamarind juice
9. 1/4 cup of Water
10. 1 cup Coriander leaves
11. 2 Tbsp. Oyster sauce

How to Cook Fried Sneak-Head Fish with Herbs (Miang Pla Dook)

1. Sweet fish sauce – Warm ingredient from 6-9 in a pot to boil, simmer until melt and thick. Then taste (sweet, salty and sour). You may put fried shallots. Leave to cool will increase the thickness.
2. Use 1-5 and 10,11 for wrapping noodle. Then absorb oil with paper. Add lettuce, shallot, grilled snake-head fish, and neem. Then roll up. (if you want to roll up tightly, use oyster sauce oil)
3. Cut roll into piece. Then topped with sweet fish sauce, fried dried chili, fried kaffir lime leaves, herbs or vegetables you like.

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Post Date     19/08/2013 เวลา 10:14:54 ( 1940 Day ago.)
Edit Date      19/08/2013 เวลา 10:15:51 ( 1940 Day ago.)

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