Khanom Jeen with Fish Sauce The concentrated liquid tastes delicious.

 Khanom Jeen with Fish Sauce The concentrated liquid tastes delicious.

history
Khanom Jeen Yai is a type of Thai noodle dish that has been popular since ancient times. There is evidence mentioning Khanom Jeen Nam since the Ayutthaya period. which there is no clear conclusion which is influenced by any nation Currently, Khanom Jeen Ya It is also the only dish that is popular in every region. And it is a popular food to treat guests in various merit-making ceremonies.


nutritional value
Khanom Jeen Nam is a source of dietary fiber. because there are many side dishes but is relatively high in saturated fat Because coconut milk is the main ingredient Therefore, it is not suitable for people with high blood pressure, heart disease and people with high cholesterol. However, the liquid contains fish meat, which provides easily digestible protein. There are also many types of herbal curry pastes. that has properties for various systems in the body to work better


Ingredients for making Chinese dessert liquid
  • Snakehead fish ½ kg.
  • 2 cups coconut milk
  • 2 tbsp pickled fish
  • 4 tbsp fish sauce
  • 2 teaspoons of granulated sugar
  • Chinese dessert 1 kg.
  • 20-25 dried chili peppers
  • 4 tbsp chopped garlic
  • Shallots 4 tbsp.
  • Lemongrass, sliced ​​3 tablespoons
  • 1 tbsp galangal
  • Krachai, sliced ​​150 g.
  • Water for boiling fish and curry paste, about 3-4 cups
Side dishes such as bean sprouts, pickled cabbage, long beans, mimosa, basil leaves, chili powder, boiled eggs, etc.

steps and how to do
  1. Set a pot of boiling water and put all the chili paste. When the water boils, add the washed fish and boil it until cooked. Scoop up the chili paste and fish and remove the bones and skins. Pound the fish thoroughly and set aside.
  2. Pound the chili paste thoroughly. Or put it in a blender thoroughly. Put the chili paste in the fish sauce. Add coconut milk and heat until boiling. then put the fish fillet in
  3. season with fish sauce and fermented fish, filtering out only the water simmer over low heat until the liquid begins to thicken Taste it at
  4. when to eat Put Kanom Jeen on a plate, put it on a plate, pour the sauce over it and eat it with the prepared side dishes.
Tips for making potions

  • Snakehead fish. Choose fresh fish meat by choosing to buy fish. at the color of the fish no rotten smell
  • Khanom Jeen for eating with liquid. The secret is to steam it first. The texture of Khanom Jeen will be soft, sticky, delicious.
  • Coconut milk. For making fish sauce, use freshly squeezed coconut milk. The aroma of fresh coconut milk. will help the food more mellow
  • Sugar that is suitable for Khanom Jeen Liquid is palm sugar, the sweetness of palm sugar. Suitable for making Chinese dessert liquid
  • Thai curry paste. For southern curry paste, it must have the aroma of southern turmeric. Southern Turmeric It's unique to southern food.
image source
content source
Email Post
Labels

Comments

Post a Comment