| Cuisine | Dish type | Main ingredients | Cook | Servings |
|
Thai |
Rice Dishes |
Pork, chicken and shrimp | 45 Min |
1 place |
ingredient
- 150 grams of cooked rice for making rice porridge
- 30 grams of pork meatballs, 5 pieces
- 30 grams of chicken meatballs, 5 pieces
- 50 grams of fresh shrimp, split back, leaving tail on, 3 pieces, boiled
- 200 ml. 3 fresh shrimps, deveined and tail intact, boiled, soup stock
- 3 grams of fried garlic oil
- 1 gram of spring onion
- 0.5 g coriander
- 0.5 g ground white pepper
- 3 liters of broth
- 5000 grams of water
- 300 grams of carrots
- 300 grams of radish
- 60 grams of Thai Fa seasoning powder
- Pork meatballs
- 500 grams of minced pork
- 20 grams of three friends
- 15 grams of Thai blue powder
- Chicken meatballs
- 500 grams of minced chicken
- 20 grams of three friends
- 15 grams of Thai blue powder
Preparation
- Boil the broth with all vegetables until it reduces to 3 liters, then season with Thai Fa powder.
- Marinate the meat with all ingredients and knead it well in a bowl. Refrigerate before forming into balls and boiling in boiling water.
- Boil the shrimp in the fish ball water to enhance the flavor.
- Served with steamed rice, pork-chicken meatballs, fried garlic oil, spring onions and coriander, and Thai soup.
