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21.7.53

Kaeng Liang

Main Ingredient

Pepper 12 g.
Shallot 82 g.
Ground dried shrimp 60 g.
Shrimp paste 26 g.
Hot chilli 2 g.
Ingredient
Sweet basil 46 g.
Gord gourd 108 g.
Sponge gourd 264 g.
Rice straw mushroom 176 g.
Pumpkin 432 g.
Water 2,224 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
* Serve size 6 persons



Cooking Method

•Pound pepper, shallots and dried shrimps then add shrimp paste, mix thoroughly
•Dissolve the chilli paste in water and heat until boiling
•Add vegetables and season as taste



Energy(kCal.) 25.96    Protein(g.) 2.29  Fat(g.) 0.24  Carbohydrate(g.) 3.66 
Fiber(g.) 1                   Calcium(mg.) 34.3                  Iron(mg.) 0.65     

Strong point of Kaeng Liang

Low fat and low calories. Fibers from vegetables.

Medicinal Benefits
•Pepper : Peptic, carminative, cooling
•Shallot : Relief cold, catarrh
•Hot chilli : Digestive, laxative, expectorant, cold relief
•Sweet basil : Carminative
•Gord gourd : Carminative, relief fever, nourish eyes
•Sponge gourd : Nourish heart, laxative, cooling
•Pumpkin : Nourish eyes



8.7.53

PHAD THAI

PHAD THAI
Phad Thai Recipe Main Ingredient


How to cook

1. Fry noodles with water until soft.
2. Add sauce and mix thoroughly.
3. Add dried shrimp, Chopped Salted white radish and soybean curd.
4. Add oil around the pan, break eggs and fry until done.
5. Add bean sprouts, Chinese leek leaves and fry and serve warmly.
6. Scramble egg and mix with the seasoning noodles.
7. When the noodles look dry, add bean sprouts and Chinese chives.
8. Stir them together with noodles until cooked. Then remove from the heat.

PhadThai Ingredient
Phad Thai Recipe Sauce Ingredient

Sauce cooking

1. Pound sha gredients in a pot.

2. Heat the ingredients until melted.

3. Bring to boil and then add the sauteed shallots and garlic.

4. Mix them togetherand pack in plastic bags, 80 grams each

Note: The Phad Thai Recipe Sauce makes 2 kg.

PHAD THAI
 
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