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Pounded Pickled-Salty Fish Mixed with Chilli (Jaew-Bong)

       By: Chef Naam  

Recipe Detail :

Pounded Pickled-Salty Fish Mixed with Chilli (Jaew - Bong) - Many people request this menu, Jaew - Bong. This is local food which can go really well with hot sticky rice and fresh vegetables. It’s really delicious!

Pounded Pickled-Salty Fish Mixed with Chilli (Jaew-Bong) - Many people request this menu, Jaew-Bong. This is local food which can go really well with hot sticky rice and fresh vegetables. It’s really delicious!
1. 1/2 cup of Pickled Fish place on a pan - chopped finely 
2. 4 stalks Lemongrass chopped
3. 2-3 Sliced Galangal
4. Kaffir lime leaves chopped 6-8 leaves
5. Shallot cut into small pieces and roasted 5-6 heads
6. Garlic cut into small pieces and roasted 3-4 cloves
7. Bird Chilli chopped 1 Tbsp.
8. Chili powder 1 Tbsp.
9. Tamarind juice 1/4 cup
10. Fish sauce or pickled fish water if you want more salty taste

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1. Wrap fermented fish with banana leaves and grill in a pan. Tear the meat and chop finely.
2. Set the pan over low heat. Roasted lemon grass, Kaffir lime leaves, shallots, garlic and pound them together. Add minced fish meat and mix well. Set aside.
3. Set the pan over low heat. Fry pounded ingredients. Add chilli, pepper. Season with tamarind juice and fish sauce or ferment fish sauce.
4. Serve with side dish vegetables or steamed fish, sticky rice, etc. optional
รายการที่1-6 จาก 6
รายการที่1-6 จาก 6

Pounded Pickled-Salty Fish Mixed with Chilli (Jaew-Bong)

Pounded Pickled-Salty Fish Mixed with Chilli (Jaew-Bong) - Many people request this menu, Jaew-Bong. This is local food which can go really well with hot sticky rice and fresh vegetables. It’s really delicious!

Ingredient of Pounded Pickled-Salty Fish Mixed with Chilli (Jaew-Bong)

1. 1/2 cup of Pickled Fish place on a pan - chopped finely
2. 4 stalks Lemongrass chopped
3. 2-3 Sliced Galangal
4. Kaffir lime leaves chopped 6-8 leaves
5. Shallot cut into small pieces and roasted 5-6 heads
6. Garlic cut into small pieces and roasted 3-4 cloves
7. Bird Chilli chopped 1 Tbsp.
8. Chili powder 1 Tbsp.
9. Tamarind juice 1/4 cup
10. Fish sauce or pickled fish water if you want more salty taste

How to Cook Pounded Pickled-Salty Fish Mixed with Chilli (Jaew-Bong)
1. Wrap fermented fish with banana leaves and grill in a pan. Tear the meat and chop finely.
2. Set the pan over low heat. Roasted lemon grass, Kaffir lime leaves, shallots, garlic and pound them together. Add minced fish meat and mix well. Set aside.
3. Set the pan over low heat. Fry pounded ingredients. Add chilli, pepper. Season with tamarind juice and fish sauce or ferment fish sauce.
4. Serve with side dish vegetables or steamed fish, sticky rice, etc. optional

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