| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Snacks |
rice |
45 Min | 6 places |
ingredient
- 50 grams of red curry paste
- 15 grams of sugar
- 100 grams of crispy flour
- 200 grams fine breadcrumbs
- 300 grams CP minced pork
- 25 grams fish sauce
- 1 liter vegetable oil for frying
- 20 grams coriander leaves
- 20 grams of coriander
- 100 grams of Thai Fa Jaew Hon soup
- 50 grams basil leaves
- 60 grams canola oil
- 20 grams of parsley
- 40 grams of palm sugar
- 50 grams fresh lime juice
Preparation
How to make Part 1 - Deep-fried rice salad with minced pork and crispy fried salted egg
How to make part 2 - Pesto Jaew Hon Sauce
1. Take the blanched herbs and chop them into small pieces, then blend them together with the seasonings until smooth.
2. Serve
- 1. Bring water to a boil. Add room temperature eggs and boil for 6 minutes. Immediately shock in cold water.
- 2. Blanch the herbs for the sauce in boiling water for 15 seconds, then shock them in ice water. Squeeze out the water and set aside.
- 3. Mix cooked rice, minced pork and rice seasonings together. Add shredded kaffir lime leaves.
- 4. Peel the boiled eggs, pat dry, wrap with the rice and minced pork mixture, cover the wrapped eggs with cling film and put them in the freezer to set.
- 5. Heat oil to 170 degrees. Coat the soaked eggs with flour, egg, and breadcrumbs. Fry for about 5 minutes. Remove and set aside. Fry for another 1 minute.
How to make part 2 - Pesto Jaew Hon Sauce
1. Take the blanched herbs and chop them into small pieces, then blend them together with the seasonings until smooth.
2. Serve
