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- Malbi - stew of beef from Palembang
- Ayam Kuah Kuning - chicken stewed in spicy coconut milk
- King Xin Cai with garlic - Stirfry of kangkung with garlic
- Ase Daging - braised spiced beef
- Gaeng Khiao Wan Gai - creamy chicken curry with vegetables
- Pallu Mara - spicy yellow tamarind fish
- Tumis Tempe Cabai Gendot - sautéed tempe with chili pepper
Ka Noom Pan Mu Tod - Thai meatballs
User Rating: 5 / 5
Ka Noom Pan Mu Tod
Thai meatballs
Ingredients:
200 gr of minced pork
125 gr of bread
1 shallot
3 cloves of garlic
1 tsp pepper
1 tsp salt
1 egg
oil
water
Preparation:
Soak the bread in water for 15-20 minutes and then squeeze it out and break it into small pieces. Finely chop the shallot and the garlic.
Mix the mince with the bread, the shallot, the garlic, the pepper, the salt and the egg and form a homogeneous mass.
Form of mass balls. Heat in a pan of oil and fry the balls for 8 minutes until tender and brown
Thai meatballs
Ingredients:
200 gr of minced pork
125 gr of bread
1 shallot
3 cloves of garlic
1 tsp pepper
1 tsp salt
1 egg
oil
water
Preparation:
Soak the bread in water for 15-20 minutes and then squeeze it out and break it into small pieces. Finely chop the shallot and the garlic.
Mix the mince with the bread, the shallot, the garlic, the pepper, the salt and the egg and form a homogeneous mass.
Form of mass balls. Heat in a pan of oil and fry the balls for 8 minutes until tender and brown
- Written by AsianCook
