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Galangal Paste (Amphoe Rong Kwang)

       By: Chef Ti  

Recipe Detail :

Galangal Paste (Amphoe Rong Kwang) - This chili paste is a favorite paste of many people. With unique taste and smell like no other.

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Galangal Paste (Amphoe Rong Kwang) - This chili paste is a favorite paste of many people. With unique taste and smell like no other.

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For 5-10 pieces
cooking time: 15 minutes

1. 5-10 Roasted galangal
2. 3 Shallots
3. 10 cloves Garlic
4. 1 Tsp. Roasted shrimp paste
5. 8 Dried goat pepper
6. 3 Tbsp. Dried shrimp
7. 5 pieces Pork cracking 
8. 2 Tbsp. Fish sauce
9. 3 Tbsp. Tamarind juice
10. 1 Tbsp. Palm sugar
1. When fry mixture 1-5 until smell good, pound with dried shrimp until smooth. And set aside.
2. Fry pork fat with vegetable oil for 3 tbsp. until pork cook. Then set aside.
3. Fry pounded chili paste with oil until smell good. Season with fish sauce, tamarind juice and palm sugar. Taste sweet, sour and mellow. Serve fried mackerel with fresh vegetables.
รายการที่1-12 จาก 12
รายการที่1-12 จาก 12

Galangal Paste (Amphoe Rong Kwang)

Galangal Paste (Amphoe Rong Kwang) - This chili paste is a favorite paste of many people. With unique taste and smell like no other.

Ingredient of Galangal Paste (Amphoe Rong Kwang)

1. 5-10 Roasted galangal
2. 3 Shallots
3. 10 cloves Garlic
4. 1 Tsp. Roasted shrimp paste
5. 8 Dried goat pepper
6. 3 Tbsp. Dried shrimp
7. 5 pieces Pork cracking
8. 2 Tbsp. Fish sauce
9. 3 Tbsp. Tamarind juice
10. 1 Tbsp. Palm sugar

How to Cook Galangal Paste (Amphoe Rong Kwang)

1. When fry mixture 1-5 until smell good, pound with dried shrimp until smooth. And set aside.
2. Fry pork fat with vegetable oil for 3 tbsp. until pork cook. Then set aside.
3. Fry pounded chili paste with oil until smell good. Season with fish sauce, tamarind juice and palm sugar. Taste sweet, sour and mellow. Serve fried mackerel with fresh vegetables.

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