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Kao Pad Takia
fried fragrant rice with lemon grass

350 gr cooked rice
100 gr pork
20 gr ebi / dried shrimp
2 spring onion
1 bunch of coriander leaf (40 gr)
3 sereh / lemongrass (40 gr)
1 carrot (40 gr)
40 gr jahe / ginger
40 gr corn
4 jeruk purut leaves
1 tsp pepper
3 tbsp light soy sauce
3 tbsp fish sauce
1 tsp palm sugar
4 tbsp oil

Cut the meat very fine. Chop the carrot, the spring onion, the coriander, the sereh and the jahe finely. Heat in a pan the oil and fry the meat with the ebi for 1 minute. Add the vegetables, the corn and the rice and fry it until it becomes fragrant. Then add the soy sauce, the fish sauce, the palm sugar and the pepper and fry for 2 minutes. Sprinkle finely sliced jeruk purut leaves on top and serve.

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