Tod Mun Kung
Ingredients :
1
cup (200 gm) chopped shrimp
1
teaspoon pounded coriander root,
garlic and pepper
garlic and pepper
1
teaspoon salt
1
egg
3
cups vegetable oil
Seasoning
sauce
1
tablespoon fish sauce
1
teaspoon sugar
Methods
1. In
a bowl combine chopped shrimp with garlic and pepper kneeling until well mixed.
2. Add
seasoning with fish sauce, sugar and salt mixing well. Shape mixture into round
balls.
3. In
a skillet heat oil. Coat mixing shrimp balls evenly with remaining bead crumb
and deep fry in oil over medium heat until golden brown. Remove from heat and place on paper towel to
strain excess oil.
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Ingredients :
10
eggs
1
½ cups (315 gm) palm sugar
3
cups thick coconut milk
1
bundle banana leaf or pandanus leaf
Methods
1. In
a bowl mix sugar and coconut milk until sugar is dissolved.
2. Beat
eggs until fluffy, add into coconut
milk mixture.
3. With
a hand, using banana leaf or pandanus leaf, mix the mixture until fluffy.
4. In a
steamer, bring water to boil. Place coconut custard in a molding pan and steam
for about 30 minutes or until custard is fluffy cooked.
5. Serve
with glutinous rice in coconut cream or alone.
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