Sponsored Links



Recent comments

In fact originally from the Bango website which has many original recipes on it.
Strange. The same recipe appears here from 2015: pretty much word for word, I thought you stated that all your recipes are original and not taken from other blogs on the web?
Kokkie Blanda 6 months ago Pa Nang Gung
very taste! Yumm
Jcm Avatar
Ole 3 years ago
nice website
Jcm Avatar
asie 3 years ago
Jcm Avatar
asd 3 years ago
nice blog keep it up
Jcm Avatar
Micheal Jordan 4 years ago
Thanks for the info.
Jcm Avatar
MrGong 4 years ago
I like indonesian food . thank you for a recipe.
Jcm Avatar
ME 4 years ago
AWESOME! I Like these
Icon Write a comment
Pamueg Pad Prik Gang Chin
Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

Pamueg Pad Prik Gang Chin
squid ball curry

Ingredients squid balls:
200 gr squid
2 tbsp rice flour
1 tbsp salt
50 gr crushed ice
cold water

Ingredients curry:
2 tbsp red curry paste (see recipe)
250 ml coconut milk
2 tbsp nam pla (fish sauce)
1 tbsp palmsugar
2 tbsp celery leaves, chopped
2 tbsp oil

Preperation/method balls:

Clean the squid and chop jus the flesh into small pieces. Pound or grind the flesh, the salt and the rice flour into a smooth paste. Mix in crushed ice and pound it into a fine mixture. Heat in a pan water and form with teapoons the balls and drop them into the water. When the balls starts to flow, spoon them out of the water and drop them into cold water for cooling.

Preperation/method curry:
Heat in a wok the oil and add the coconut milk and mix in the curry paste. Halve the squid balls and add them and cook it for 30 seconds. Then add the nam pla and the palmsugar and fry it for 30 seconds more. Then mix in the celery and serve.

Pin It
Jcm Avatar
Say something here...
Log in with ( Sign Up ? )
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.

who is online

We have 82 guests and no members online

Contact and

email: dragon(at)



Articles View Hits