Chinese dessert menu

Chinese dessert menu 

history

Khanom Jeen Nam Ngeo It is a popular food of Lanna people for a long time. Consists of Khanom Jeen noodles, pork blood, pork, tomatoes as the main. There are both Chiang Rai recipe (with Ngew flowers) Chiang Mai recipe. (with bean paste), Lampang recipe (with rotten bean), Phrae recipe (in clear soup), etc. Originally, Khanom Jeen was not eaten with Nam Ngiao. but just applied to eat together recently Nam Ngiao is the food of Ngeaw people, a Shan group living in Shan State, Burma, who later fled fighting with the Burmese government. therefore came to live in all northern provinces But the big source is Phrae Province. Because in that era there was a forestry concession to a company from England. There is a high demand for labor Ngiao people therefore settle down and live in a large community here. Nowadays, Khanom Jeen Nam Ngiao is popular to eat along with various vegetables, pork loin, papaya salad, and fried meat.

nutritional value

The main nutritional value of this dish is the carbohydrates from the fiber vermicelli. Protein from pork chops and pork ribs and vitamin C from tomatoes

raw material

• Chinese dessert 1 kg.
• ½ kg coarse ground pork
• Pork ribs ½ kg
• 3 boiled chicken blood
• ½ kg small tomatoes
• 10 dried opera flowers
• 3 tbsp soybean paste
• ½ cup vegetable oil

curry ingredients

• 10 dried chilies
• 10 coriander roots
• 10 cloves of garlic
• Red onion 10 lbs.
• 3 tablespoons of shrimp paste
• 1 tbsp salt

how to do

• boil enough water Add pork ribs and cook until soft.
• Pound the curry paste together thoroughly.
• Fry the curry paste with oil until fragrant. Add the soy bean paste and stir to combine.
• Add minced pork and stir-fry until pork is cooked.
• Put the fried curry paste into the pot of boiled pork ribs, boil until boiling, add the Chinese opera flowers and boil for about 10 minutes.
• Add the chopped chicken blood. followed by tomatoes Set the fire for about 5 minutes, then lift it up.
• meal time Put the Chinese dessert on a plate. Topped with Nam Nguyen eat with side dishes

image source

https://cookpad.com/

content source

http://www.thaifoodheritage.com/