| Ruong Purg |
 |
|
Ruong Purg filled birds nests ingredients: 300 gr taro 2 small metal sieves oil ingredients filling: 50 gr pork, shredded of shrimp 5 shitake mushrooms 7 champignons 4 water chestnuts 50 gr chick peas / kidney beans 1 1/2 tbsp cashew nuts 2 tbsp kecap asin (light soy sauce) 1 tbsp rice wine 1 tbsp oil preperation/method: Grate the taro first. Heat in pan the oil and dip the sieves in it. Then add a handful of taro in one sieve and press it with the second one into an bowl shape so it forms the birds nests. Bake the shape in the oil until the taro is cooked and golden brown. Cut the shitake and the champignons into pieces and crush the cashew nuts. Heat in a wok the oil and fry the ingredients for the filling for 2 minutes and divide it over the birds nests.
|
most read recipes
- Nam Jim Jaew - spicy sauce (Esarn)
- Mu Pad Khiew Wan Hor Pai - curried pork pie
- Khai Jiao Mu Sab - omelette with minced meat
- Gai Pun Ta Craiy - chicken lemon sate
- Moo Ping - roasted pork (sate)
- Kao Niew Mu Ping - candied pork strips
- Kanoom Kai Noak Garta
- Khai Yad Sai - filled omelete with meat and vegetables
- Hur Mook Nur Mai Hade Horm
- Ma Kur Poud Nuei - Sesame Aubergine