Bon Curry Menu
history
Kaeng Bon, local local food that have since ancient times The taste is mellow, fragrant, delicious. Bon curry with coconut milk, grilled pork, grilled fish, fragrant and delicious together By cutting bon trees at the base and young stems. then used to cook Most of them are difficult to find. because it will only be planted in certain areas We have a way to make Bon curry. that has a mellow taste Good smell and not itchy mouth. and there is a trick Take the bon and peel off the skin. Be careful when the rubber hits your hand, it can itch. then cut into pieces Then bring the water to a boil. Then bring the sliced bon into the boil. Boil until the bon is cooked and soft. then drain the water out Then use your hands to squeeze out all the juice. Then it can then be cooked. Bring the boiled bon to the curry with coconut milk, add grilled pork, grilled fish in it, add various seasonings, add basil leaves, the more fragrant and delicious.
nutritional value
Nutritionists have studied the nutritional value of both bonbons and bonbons and found that they contain many important nutrients. The details are as follows:
The nutritional value of 100 g of banana leaves was found to provide energy 112 calories, important nutrients consisting of carbohydrates 25.8 g, protein 2.1 g, fat 0.1 g, dietary fiber 1.0 g, water 70%, ash 1.0 g, vitamin A 103 international units, vitamin B1 0.15 mg. Vitamin B2 0.17 mg, Vitamin B3 1 mg, Vitamin C 2 mg, Calcium 84 mg and Phosphorus 54 mg.
Nutritional value of 100 g of leaf stalks found that it provides 24 calories of energy, contains important nutrients, consisting of 5.8 g of carbohydrates, 0.5 g of protein, 0.9 g of fat, 0.9 g of dietary fiber, 92.7% of water, vitamin A 300 international units, vitamin B1 0.02 mg, vitamin B 2 0.04 mg, vitamin B3 13 mg, vitamin C 1 mg, calcium 49 mg, phosphorus 25 mg and iron 0.9 mg.
raw material
- Curry paste, kaffir lime skin, galangal, lemongrass, shallot, garlic, ginger, dried chili, pepper, shrimp paste, partially grilled fish fillet (Emphasis on shallots and galingale)
- Fermented fish only take out the water. Grilled fish soaked in water, torn into pieces.
- Seasoning, palm sugar, tamarind, fish sauce
how to do
- Choose to cut the bon that is flooded, that is, the roots reach the soil, but the water reaches it. Do not place bons on dry ground or float on water. peel off Cut into large pieces and wash clean.
- Bring the water to a boil. Bring the tamarind to a boil. When the water comes out of color, scoop it up. (must be squeezed with hot water only)
- Add kaffir lime slices and squeeze the juice. Put it in many shells because kaffir lime acid will kill the rubber. Boil until the kaffir lime smells good, then bring the bon to the boil.
- Set the water to boil enough to cover the amount of bon. It may take some expertise. because I don't want to add water later or if filling Must be filled with hot water only. by being calm don't put a lot of water because when cooking, the water will increase a lot
- Melt the curry paste until fragrant. Add the fermented fish sauce set until boiling Put the boiled bon in it. Porbon drowned in curry paste so gradually season Always add tamarind juice first, followed by sugar, fish sauce, and taste it for three flavors. slightly sweet
- When done, put the torn grilled fish, sprinkle with kaffir lime leaves and 2-3 kaffir lime leaves. It's done.
Tips
The trick is to slowly put it in and press it back and forth often. Boil until all the bons sink. Then scoop up and rest in a sieve to allow the water to flow out completely. Will it be itchy after eating? It's here because if the bon is cooked, it won't itch. If it's not ripe, one piece can itch the whole pot.
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