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Snake Head Fish Chili Coconut Sauce served with Rice Vermicelli (Nam Ya Pla Chon)

       By: Chef Lek  

Recipe Detail :

Snake Head Fish Chili Coconut Sauce served with Rice Vermicelli (Nam Ya Pla Chon) - Herbs and curry paste are main ingredient of this menu such as galangal, lemongrass, galingale, dried chili, shallot and garlic.  Pound together until finely before bring to cook with fish meat and boiled coconut milk. Then you’ll get the mellow curry sauce.

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Snake Head Fish Chili Coconut Sauce served with Rice Vermicelli (Nam Ya Pla Chon) - Herbs and curry paste are main ingredient of this menu such as galangal, lemongrass, galingale, dried chili, shallot and garlic.  Pound together until finely before bring to cook with fish meat and boiled coconut milk. Then you’ll get the mellow curry sauce.

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500 grams Fermented Rice Flour Noodles
1/2 Sneak Head Fish (400 grams)
500 ml. Coconut Milk
5 Kaffir Lime Leaves
10 Large Chillies
5 Small Chillies
1 Head Pin (sliced)
1 Chopped Lemon Glass
7-10 กระชาย
5 Shallots
5 Large Clove Garlic
1 Tsp. Salt
2 Tbsp. Fish Sauce
1 Tbsp. Sugar
500 ml. Water
Fresh Vegetables as you like
1. Boil soup until boiling and boil กระชาย, shallots, garlic, dried chilli, lemon grass, galangal and kaffir lime leaves together. Then add half of coconut milk and boil for 10 minutes.
2. Cut fish. Set aside.
3. Boil fish in a pot for 3 minutes.
4. Put fish, including all herbs blend together in a food blender with a half of coconut milk.
5. Pour finish blended mixture in the same pot. Season with sugar, fish sauce, salt. Cover and let it boil.
6. Serve with fermented rice flour noodles and vegetables as you like.

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รายการที่1-12 จาก 22
รายการที่1-12 จาก 22

Snake Head Fish Chili Coconut Sauce served with Rice Vermicelli (Nam Ya Pla Chon)




Snake Head Fish Chili Coconut Sauce served with Rice Vermicelli (Nam Ya Pla Chon) - Herbs and curry paste are main ingredient of this menu such as galangal, lemongrass, galingale, dried chili, shallot and garlic. Pound together until finely before bring to cook with fish meat and boiled coconut milk. Then you’ll get the mellow curry sauce.

Ingredient of Snake Head Fish Chili Coconut Sauce served with Rice Vermicelli (Nam Ya Pla Chon)

500 grams Fermented Rice Flour Noodles
1/2 Sneak Head Fish (400 grams)
500 ml. Coconut Milk
5 Kaffir Lime Leaves
10 Large Chillies
5 Small Chillies
1 Head Pin (sliced)
1 Chopped Lemon Glass
7-10 กระชาย
5 Shallots
5 Large Clove Garlic
1 Tsp. Salt
2 Tbsp. Fish Sauce
1 Tbsp. Sugar
500 ml. Water
Fresh Vegetables as you like

How to Cook Snake Head Fish Chili Coconut Sauce served with Rice Vermicelli (Nam Ya Pla Chon)

1. Boil soup until boiling and boil กระชาย, shallots, garlic, dried chilli, lemon grass, galangal and kaffir lime leaves together. Then add half of coconut milk and boil for 10 minutes.
2. Cut fish. Set aside.
3. Boil fish in a pot for 3 minutes.
4. Put fish, including all herbs blend together in a food blender with a half of coconut milk.
5. Pour finish blended mixture in the same pot. Season with sugar, fish sauce, salt. Cover and let it boil.
6. Serve with fermented rice flour noodles and vegetables as you like.

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Post Date     04/03/2013 เวลา 17:16:23 ( 2206 Day ago.)
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