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Deep Fried Snake Headed Fish (Pae Sa Pla Shon Tod)

       By: Chef Lek  

Recipe Detail :

Deep Fried Snake Headed Fish (Pae Sa Pla Shon Tod) - Golden and crispy fried big snake head fish. Topped with sour soup. Rich with vegetables. Put pot on fire, smoke, smelling delicious, served hot on a cool table of course.




Deep Fried Snake Headed Fish (Pae Sa Pla Shon Tod) - Golden and crispy fried big snake head fish. Topped with sour soup. Rich with vegetables. Put pot on fire, smoke, smelling delicious, served hot on a cool table of course.
1. Snakehead Fish
2. 700 ml. Chicken Stock
3. 200 g. Mimosa
4. 1 Chinese Cabbage (cut into 2 inches piece)
5. 100 g. Cow Beans (cut into 2 inches piece)
6. 1/2 Head Sliced Radishes
7. 1/2 Head Sliced Carrots 
8. 100 g. Sour Chilies Paste
9. 2 Tbsp. Sugar
10. 1/2 Tsp. Salt
11. 2 Tbsp. Fish Sauce
12. 3 Tbsp. Tamarind Juice
13. 2 Liter Palm Oil

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1. Heat oil. Then fry fish until golden and crispy. Set aside to drain.
2. Boiling chicken stock then add sour chilli paste, followed by palm sugar, tamarind juice, salt, and fish sauce.
Stir to dissolve.
3. Add the carrot, radish, beans, boiled to soften for 10 minutes, add cabbage and stir to combine off the gas.
4. Place fried snake head fish into the pan. Topped with sour chilies soup and vegetables into it. Sprinkle with a mimosa and you’re done.

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Deep Fried Snake Headed Fish (Pae Sa Pla Shon Tod)



Deep Fried Snake Headed Fish (Pae Sa Pla Shon Tod) - Golden and crispy fried big snake head fish. Topped with sour soup. Rich with vegetables. Put pot on fire, smoke, smelling delicious, served hot on a cool table of course.

Ingredient of Deep Fried Snake Headed Fish (Pae Sa Pla Shon Tod)

1. Snakehead Fish
2. 700 ml. Chicken Stock
3. 200 g. Mimosa
4. 1 Chinese Cabbage (cut into 2 inches piece)
5. 100 g. Cow Beans (cut into 2 inches piece)
6. 1/2 Head Sliced Radishes
7. 1/2 Head Sliced Carrots
8. 100 g. Sour Chilies Paste
9. 2 Tbsp. Sugar
10. 1/2 Tsp. Salt
11. 2 Tbsp. Fish Sauce
12. 3 Tbsp. Tamarind Juice
13. 2 Liter Palm Oil

How to Cook Deep Fried Snake Headed Fish (Pae Sa Pla Shon Tod)

1. Heat oil. Then fry fish until golden and crispy. Set aside to drain.
2. Boiling chicken stock then add sour chilli paste, followed by palm sugar, tamarind juice, salt, and fish sauce.
Stir to dissolve.
3. Add the carrot, radish, beans, boiled to soften for 10 minutes, add cabbage and stir to combine off the gas.
4. Place fried snake head fish into the pan. Topped with sour chilies soup and vegetables into it. Sprinkle with a mimosa and you’re done.
 
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Post Date     14/03/2013 เวลา 17:30:04 ( 2099 Day ago.)
Edit Date      14/05/2014 เวลา 16:17:53 ( 1673 Day ago.)

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