Dinner menu: ribs bung

Material:

rib

500 g rib2 pieces of fried tofu2 vertical tree June3 ship smelling trees1 coconut Siem

Cooking oil, 1 minced, turmeric soup spoon 10 g minced shallot, 1 teaspoon pepper, 1/2 soup spoons of salt, 2 tsp. seasoning, 1 sauce soup spoon.

Make:

Rib rinse, drain, chop 3 cm long pieces and then marinated with all the spices, to about 30 minutes.Thai fried tofu pieces square, next to the 1, 5 cm.

Along the 4th Earl Peel, wash. ergonomically slanted pieces.The smell of mashed coconut, Thai Siam boat tight water.

Heat 1 soupspoon cooking oil, stir-fry rib venting available. For the coconut Siem on sides, submerged until soft rib module.

Display the slopes out Bowl, sprinkle ngò gai Thai paste onto the face.

For the fried tofu and cook 1 more minute played along on huge fire, turn off the stove. Display the slopes out Bowl, sprinkle ngò gai Thai paste onto the face.

Note:

You need to pay attention to the water level in the pot when cooking. If seen, shallow, you must add the coconut.Enjoy:Use hot with rice vermicelli or rice, water pure sight dot pha Thai chilli circled.