Massaman beef
-History
The curry dishes are influenced by the food earlier. Muslims call this type of soup that he was always sweet relish traditional Thai Massaman curry recipe is a traditional Muslim salty relish it.
- Benefits
1.Protein from meat.
2.Bo is Karl from potatoes.
3.Vitamins and minerals are a bit of meat.
- Nutritional value
Massamanbeef, a series of energy to the body, consisting of 43.47 kcal.
protein 6.7 g.
fat 12.09 g.
carbohydrates 12.93 g.
dietary fiber 1.6 g.
Calcium 22.46 mg.
The curry dishes are influenced by the food earlier. Muslims call this type of soup that he was always sweet relish traditional Thai Massaman curry recipe is a traditional Muslim salty relish it.
- Benefits
1.Protein from meat.
2.Bo is Karl from potatoes.
3.Vitamins and minerals are a bit of meat.
- Nutritional value
Massamanbeef, a series of energy to the body, consisting of 43.47 kcal.
protein 6.7 g.
fat 12.09 g.
carbohydrates 12.93 g.
dietary fiber 1.6 g.
Calcium 22.46 mg.
-Ingredients
beef 1 kg grated coconut 1 kg the sugar year 2 tbsp. fish sauce 3 tbsp. tamarind water ¼ cup bay leaf 5 leaves. roasted peanuts ¼ cup Onion 4 length of 1 cm, 1 piece of roasted cinnamon. potatoes 3 -Curry dry chillies 5 pieces salt ½ tsp. the onions to burn ¼ cup garlic burn ¼ cup coriander seeds 2 tbsp. cumin 1 tsp. The Chan 1 goal Dakhantns flowers 1/2 The Cardamom 3 cloves flowers 3 pepper 1 tsp. cinnamon, 1 cm long 1 piece shrimp paste burning 1 tsp. | -Direction
1. Prepare the curry. Remove core and seeds, dried peppers and cut off water to soften, then squeeze the water out. There are many spices and roasted until the end. 2. Pound dried chillies, garlic salt, onion, burn it together until fine. Pound all the spices together thoroughly. It pounded into paste and mix well. Scoop up and set aside. 3. Coconut juice coconut cream 2 cups coconut milk 2 ½ cups. 4. Beef, cut into pieces. Coconut milk and simmer until tender. 5. Coconut cream, simmer it for a lot. Add the cooked and onion paste and fry well. Spoon the sauce and stir-fried beef in a few minutes later. Spoon into a pot of coconut milk. Simmer to boil with sugar in the tamarind water, add bay leaf, cinnamon, peanuts, sweet and sour and salty taste delicious stew with potatoes over low heat and add the onion is cooked, lift it up. | -Description
Massaman curry in southern Muslims. Massaman curry of Thai cooking is central. Massaman curry is made. Mix coriander seeds, cumin, cayenne pepper, but India and cayenne pepper in a curry powder. Then bring the oil and stir fry the onions. Massaman curry is a Muslim - Java will add cinnamon, clove oil, and shallot and stir until fragrant. Then add coriander seed powder, cumin, cayenne pepper, cayenne, India, and stir to combine. In addition, turmeric powder, roasted coconut, bamboo shoots, lily and China. |
Pad-sator-kung
-History
Sator is a forest tree native to the south. Sator is also a wood, and the cultural role of food in relation to the economic viability of the closely The seeds were eaten as food and Sator.Tend to keep the forests, according to him. People who know a source for Sator Sator, and often go a long way in the forest.From the village sometimes take 1-2 days to collect a lot of eating.
-Benefits
1. Sator tasteless it slightly bitter. The diuretic
2. Spicy cayenne pepper stimulates the appetite.
3. Garlic, hot, pungent taste, cough, skin diseases, eczema, ringworm cure.
4. Shallots, spicy fever patient care elements to solve the cold.
5. Lemon rind to expel water, sour, bitter cough pituitary.
-Nutritional value
Pad-sator-kung, a series of energy to the body, consisting of 764 kcal.
water 49.7 g.
protein 44 g.
fat 40.3 g.
Carbohydrates 57.3 g.
fiber 5.8 g.
calcium 429.0 mg .
phosphorus 680.2 mg.
iron 191.1 mg.
Vitamin A 4660.7 IU
Vitamin B1 55.81 mg.
vitamin B2 0.86 mg.
Niacin 14.60 mg.
Vitamin C 28.70 mg.
Sator is a forest tree native to the south. Sator is also a wood, and the cultural role of food in relation to the economic viability of the closely The seeds were eaten as food and Sator.Tend to keep the forests, according to him. People who know a source for Sator Sator, and often go a long way in the forest.From the village sometimes take 1-2 days to collect a lot of eating.
-Benefits
1. Sator tasteless it slightly bitter. The diuretic
2. Spicy cayenne pepper stimulates the appetite.
3. Garlic, hot, pungent taste, cough, skin diseases, eczema, ringworm cure.
4. Shallots, spicy fever patient care elements to solve the cold.
5. Lemon rind to expel water, sour, bitter cough pituitary.
-Nutritional value
Pad-sator-kung, a series of energy to the body, consisting of 764 kcal.
water 49.7 g.
protein 44 g.
fat 40.3 g.
Carbohydrates 57.3 g.
fiber 5.8 g.
calcium 429.0 mg .
phosphorus 680.2 mg.
iron 191.1 mg.
Vitamin A 4660.7 IU
Vitamin B1 55.81 mg.
vitamin B2 0.86 mg.
Niacin 14.60 mg.
Vitamin C 28.70 mg.
-Ingredients
Sato 200 g. fresh shrimp Sheehan 200 g. Yellow peppers 7 tablets Garlic 3 cloves shrimp paste 1 tsp Published sugar 1 tsp Salt ¼ tsp consomme 3 tbsp | -Direction
1. Led Sato to buy from the supermarket, wash thoroughly. Sato and sheep pellets into two hemispheres. 2. Clean the shrimp, peeled shrimp, cut the head off. The black line is cut off and set aside. 3. And then wash Yellow peppers Pound the garlic. Pound until the mixture is fine. 4.Put the shrimp into the job well. It was chilly on Sato. 5.Set the pan over medium heat and hot peppers on Sato. Stir until fragrant. 6.The shrimp and stir. Published sugar and a little salt. 7.Put the broth into the pan. When the soup starts to boil gradually. Put Sato. 8.Stir-fry for another few minutes off I do not take long. Sato will shrink because you are not pretty and delicious. | -Description
Sato is a famous and important crop species. One of the South. The most widely consumed aromatic pungent taste is delicious to eat. |
Tai pla curry
-History
From the Tai or Pugpla today rolled out to clear the air in the belly.
Fish and salt water. Marinate for about a month after they were cooking.
- Benefits
Is that the proteins of the Pugpla.
- Nutritional value
Tai pla curry, a series of energy to the body, consisting of 84 kcal.
Carbohydrates 3 g.
protein 15 g.
fat 1 g.
calcium 258 mg .
phosphorus 203 mg .
Vitamin C 2 mg.
From the Tai or Pugpla today rolled out to clear the air in the belly.
Fish and salt water. Marinate for about a month after they were cooking.
- Benefits
Is that the proteins of the Pugpla.
- Nutritional value
Tai pla curry, a series of energy to the body, consisting of 84 kcal.
Carbohydrates 3 g.
protein 15 g.
fat 1 g.
calcium 258 mg .
phosphorus 203 mg .
Vitamin C 2 mg.
-Ingredients
good quality Tai pla 80 g Tai pla curry paste 80 g steamed mackerel, discard all bones 150 g quaterred eggplant 80 g pumpkin cut into bite size 200 g diagnosis cut young corn 80 g preseve bamboo shoot, cut lenghtwise and chopped in to bite size 150 g sting bean cut in 1 inch size 80 g Parkia nut 80 g hand – torned kaffir lime leaves 50 g coconut milk 2 cups fish sauce 3 tbs. | -Direction
1. Bring the coconut milk to the boil, add Tai pla and let it boil for a while. Add Tai pla curry paste and stir well. 2. Add half of kaffir lime leaves for the aroma, eggplant and preserved bamboo shoot. 3. Follow by young corn, Parkia nut and string bean. 4. Season with fish sauce and add deboned and steamed mackerel. Add kaffir lime leaves and when it come to the boil again, turn off the heat. 5. Ready to serve. | -Description
Tai is a soup of southern food with a spicy curry Pugpla. |
Pork Kuo Kling
-History
The land is located in the southern maritime trade of the merchants from India, China and Java, particularly South India. The traditional use of spices in cooking, has been highly influential.
- Benefits
Protein from pork. Calcium salt. Intake of vitamins, herbs and fresh vegetables.
- Nutritional value
Pork Kuo Kling , a series of energy to the body, consisting of 126.4 kcal.
Iron 3.96 mg.
Phosphorus 181.98 mg.
Calcium 17.73 mg.
protein 6.77 g.
carbohydrates 27.74 g.
fiber 3.35 g.
vitamin B1 1.10 mg.
vitamin B2 0.06 mg.
Vitamin C 2.40 mg.
The land is located in the southern maritime trade of the merchants from India, China and Java, particularly South India. The traditional use of spices in cooking, has been highly influential.
- Benefits
Protein from pork. Calcium salt. Intake of vitamins, herbs and fresh vegetables.
- Nutritional value
Pork Kuo Kling , a series of energy to the body, consisting of 126.4 kcal.
Iron 3.96 mg.
Phosphorus 181.98 mg.
Calcium 17.73 mg.
protein 6.77 g.
carbohydrates 27.74 g.
fiber 3.35 g.
vitamin B1 1.10 mg.
vitamin B2 0.06 mg.
Vitamin C 2.40 mg.
-Ingredients
Lemon grass 3 tsp Turmeric 1 Garlic 10 cloves Red Onion 5 Pepper 20 tablets dried chilli 20-25 seeds Shrimp paste ½ tsp Salt 1 tsp Streaky pork 400 g. Oil 1-2 tsp Kaffir lime leaf 5-6 Fish sauce | -Direction
1. Dries chili pepper into a roasting pan until fragrant. (Or grill the onions) and then to low or blended thoroughly with lemon, garlic, shallots, salt and shrimp paste. 2. The hot oil. Curry paste and fry. 3. Fried pork seasoned with fish sauce. 4. Roaster so cool, dry place until the Kaffir lime leaves. | -Description
The fried food is hot and dry |
Southern sour soup with pork spar rib and preserved bamboo shoot
-History
Originated in the south.
- Benefits
1. The value of protein foods, grilled fish.
2., Minerals and vitamins. Different types of vegetables and spices.
- Nutritional value
Southern sour soup with pork spar rib and preserved bamboo shoot , a series of energy to the body, consisting of 74 kcal.
Protein 7.6 g.
fat 1.4 g.
Carbohydrates 8.5 g.
Originated in the south.
- Benefits
1. The value of protein foods, grilled fish.
2., Minerals and vitamins. Different types of vegetables and spices.
- Nutritional value
Southern sour soup with pork spar rib and preserved bamboo shoot , a series of energy to the body, consisting of 74 kcal.
Protein 7.6 g.
fat 1.4 g.
Carbohydrates 8.5 g.
-Ingredients
pork cartilage bone, cut into pieces 300 g sliced preserved bamboo shoot 200 g southern sour soup paste 100 g dried sliced garcinia 3-4 good quality fish sauce 1 tbsp. | -Direction
1.Simmer cut pork cartilage bone and water in lowest heat until pork cartilage bone just tender. 2.Add southern sour soup paste and continue to simmer until pork cartilage bones are tender uptake the hot and spicy taste of the paste.Add sliced preserved bamboo shoot, season with dried sliced garcinia and good quality fish sauce and continue to simmer for 15 minutes. Turn off the heat. 3.Ready to serve. | -Description
Curry is a native of southern yellow from turmeric, curry fish, most of which is often necessary to put the pickle or fresh asparagus is always important to have a yellow curry spice flavors and other ingredients. Indispensable |