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Omlette with Minced Shrimp (La Tiang)

       By: Chef Naam  

Recipe Detail :

Omlette with Minced Shrimp (La Tiang) - La Tiang is a traditional Thai light dish in the Royal poems on various Thai dishes in the reign of King Rama II. The fillings made of the meat and vegetables, wrapped with egg and serve into piece.

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Omlette with Minced Shrimp (La Tiang) - La Tiang is a traditional Thai light dish in the Royal poems on various Thai dishes in the reign of King Rama II. The fillings made of the meat and vegetables, wrapped with egg and serve into piece.
1. Shrimp Sheehare - clean - peel - keep fat shrimp - roughly chopped 200 grams
2. Coriander root, garlic and pepper 1-2 Tbsp. pounded together
3. Salt, Sugar
4. 5 Duck Eggs
5. 2 stalks Coriander leaves
6. 1 Red goat pepper Sliced thin
1. Fry head shrimp with oil in the pan.
2. Pour oil in a frying pan and heat. Fry coriander root, pepper, garlic. Then fry minced shrimp meat and fat shrimp until cooked. Season with salt and sugar. Set aside on the plate.
3. Duck eggs - break them up into a bowl, pour into a sieve to filter them.
4. Pan flat, wipe the oil.  Set over low heat, wait until hot, Spread Foi Thong like the net, wait until cooked and turn to another side. Put on a plate, cut into rectangles, put red goat pepper, coriander and shrimp. Then wrapped in egg, roll and folding it. 1x1 "Large square
รายการที่1-4 จาก 4
รายการที่1-4 จาก 4

Omlette with Minced Shrimp (La Tiang)




Omlette with Minced Shrimp (La Tiang) - La Tiang is a traditional Thai light dish in the Royal poems on various Thai dishes in the reign of King Rama II. The fillings made of the meat and vegetables, wrapped with egg and serve into piece.

Ingredient of Omlette with Minced Shrimp (La Tiang)

1. Shrimp Sheehare - clean - peel - keep fat shrimp - roughly chopped 200 grams
2. Coriander root, garlic and pepper 1-2 Tbsp. pounded together
3. Salt, Sugar
4. 5 Duck Eggs
5. 2 stalks Coriander leaves
6. 1 Red goat pepper Sliced thin

How to Cook Omlette with Minced Shrimp (La Tiang)

1. Fry head shrimp with oil in the pan.
2. Pour oil in a frying pan and heat. Fry coriander root, pepper, garlic. Then fry minced shrimp meat and fat shrimp until cooked. Season with salt and sugar. Set aside on the plate.
3. Duck eggs - break them up into a bowl, pour into a sieve to filter them.
4. Pan flat, wipe the oil. Set over low heat, wait until hot, Spread Foi Thong like the net, wait until cooked and turn to another side. Put on a plate, cut into rectangles, put red goat pepper, coriander and shrimp. Then wrapped in egg, roll and folding it. 1x1 "Large square

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