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Chor Puang Chom Poo (Thai Steamed Dumpling)

       By: Chef Mai  

Recipe Detail :

Chor Puang Chom Poo (Thai Steamed Dumpling) - Paung Chompoo is a flower that can bring to cook different kind of food. Such as fried dish or blanched menu. You can eat together with Thai Curry Fish with Noodle (‘Kanom Jeen Nam Ya’) or with Nam prik.

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Chor Puang Chom Poo (Thai Steamed Dumpling) - Paung Chompoo is a flower that can bring to cook different kind of food. Such as fried dish or blanched menu. You can eat together with Thai Curry Fish with Noodle (‘Kanom Jeen Nam Ya’) or with Nam prik.

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Flour mixture
1. 1 cup Rice flour 
2. 3 Tbsp. Arrowroot flour
3. 1/2 cup Tapioca flour 
4. 3 Tbsp. Glutinous rice flour
5. 1 1/2 cups of Beetroot juice
6. 1 Tbsp. Vegetable oil
Fried Garlic
1. 1 cup Minced garlic
2. 1 cup Vegetable oil

Chicken filling
1. 1 cup Minced shrimp
2. 1/2 cup Diced carrot 
3. 1/2 cup Diced onion
4. 1 Tbsp. Palm sugar
5. 1 Tbsp. Sugar
6. 1 Tbsp. Coriander roots
7.  3-4 Tbsp. Fish sauce 
8. 1 Tbsp. Garlic
9. 1/2 Tbsp. Salt
10. 1/2 Tbsp. Grounded pepper
11.  2 Tbsp. Vegetable oil

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1. Knead rice flour, tapioca flour, Arrowroot flour with beetroot juice. Add oil and stir together. 
2. Stir in a brass pan until smooth. And then knead with the flour.
3. Divide the dough into equal pieces. Cover and make like a flower.
4. Steamed in a steaming pot (place banana leaves, paint oil) for about 5 minutes. Remove and sprinkle with garlic oil.
5. Serve with salad and watercress.

1.  Pound coriander root, garlic and pepper thoroughly.
2. Heat oil, then add spring onion, garlic, pepper and fry together.
3. Fry shrimp, carrots and onion.
4. Season with fish sauce, palm sugar, salt. Taste and set aside to cool.


In this recipe, the ingredients proportion for about 100-120 pieces. If you make a small amount, reduce proportion in half.

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รายการที่1-12 จาก 18
รายการที่1-12 จาก 18

Chor Puang Chom Poo (Thai Steamed Dumpling)

Chor Puang Chom Poo (Thai Steamed Dumpling) - Paung Chompoo is a flower that can bring to cook different kind of food. Such as fried dish or blanched menu. You can eat together with Thai Curry Fish with Noodle (‘Kanom Jeen Nam Ya’) or with Nam prik.

Ingredient of Chor Paung Chompoo

Flour mixture

1. 1 cup Rice flour
2. 3 Tbsp. Arrowroot flour
3. 1/2 cup Tapioca flour
4. 3 Tbsp. Glutinous rice flour
5. 1 1/2 cups of Beetroot juice
6. 1 Tbsp. Vegetable oil

Fried Garlic

1. 1 cup Minced garlic
2. 1 cup Vegetable oil

Chicken filling

1. 1 cup Minced shrimp
2. 1/2 cup Diced carrot
3. 1/2 cup Diced onion
4. 1 Tbsp. Palm sugar
5. 1 Tbsp. Sugar
6. 1 Tbsp. Coriander roots
7. 3-4 Tbsp. Fish sauce
8. 1 Tbsp. Garlic
9. 1/2 Tbsp. Salt
10. 1/2 Tbsp. Grounded pepper
11. 2 Tbsp. Vegetable oil

How to Cook Chor Paung Chompoo

1. Knead rice flour, tapioca flour, Arrowroot flour with beetroot juice. Add oil and stir together.
2. Stir in a brass pan until smooth. And then knead with the flour.
3. Divide the dough into equal pieces. Cover and make like a flower.
4. Steamed in a steaming pot (place banana leaves, paint oil) for about 5 minutes. Remove and sprinkle with garlic oil.
5. Serve with salad and watercress.


1. Pound coriander root, garlic and pepper thoroughly.
2. Heat oil, then add spring onion, garlic, pepper and fry together.
3. Fry shrimp, carrots and onion.
4. Season with fish sauce, palm sugar, salt. Taste and set aside to cool.

Tips Chor Paung Chompoo

In this recipe, the ingredients proportion for about 100-120 pieces. If you make a small amount, reduce proportion in half.

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