| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Rice and flour |
fish |
45 Min |
1 place |
ingredient
- 100 grams of Thai Fa Jaew Hon soup
- 10 grams of galangal
- 5 grams basil leaves
- 5 grams of chopped spring onions
- 50 grams of shredded cabbage
- 100 grams of water
- 10 grams of chopped sawtooth coriander
- 5 grams chopped coriander
- 50 grams of glass noodles
- 100 grams of Thai Fa Jaew Hon soup
- 10 grams finely chopped coriander
- 10 grams of chopped spring onions
- 10 grams of chopped sawtooth coriander leaves
- 10 grams of flour mixed with melted water
- 60 grams of water
- 20 grams of roasted rice
- 100 grams of Q-Fresh sliced sea bass fillet
- 1/4 teaspoon salt
- 1/8 teaspoon lime zest
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
- 60 grams of shrimp meat
- Season with salt
- Season with white pepper.
- 50 grams of Q-Fresh sliced sea bass fillet
- Season with salt
- 100 grams of rice bran oil
Preparation
How to make part 1: Jaew Hon soup
1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil.
2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve.
How to make part 2: Nam Jim Jaew Hon
1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly.
2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use.
How to make part 3: Sea bass fish balls
1. Combine all ingredients in a food processor and blend until smooth and bouncy.
2. Form into 15-gram balls and boil in the jaew hon soup until cooked.
3. Scoop up and set aside.
How to make part 4: Grilled sea bass fillet
1. Boil the sea bass in the jaew hon soup until cooked. Set aside.
2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce.
3. Grill using a grill placed on the stove top.
1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil.
2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve.
How to make part 2: Nam Jim Jaew Hon
1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly.
2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use.
How to make part 3: Sea bass fish balls
1. Combine all ingredients in a food processor and blend until smooth and bouncy.
2. Form into 15-gram balls and boil in the jaew hon soup until cooked.
3. Scoop up and set aside.
How to make part 4: Grilled sea bass fillet
1. Boil the sea bass in the jaew hon soup until cooked. Set aside.
2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce.
3. Grill using a grill placed on the stove top.
- 100 grams of Thai Fa Jaew Hon soup
- 10 grams of galangal
- 5 grams basil leaves
- 5 grams of chopped spring onions
- 50 grams of shredded cabbage
- 100 grams of water
- 10 grams of chopped sawtooth coriander
- 5 grams chopped coriander
- 50 grams of glass noodles
- 100 grams of Thai Fa Jaew Hon soup
- 10 grams finely chopped coriander
- 10 grams of chopped spring onions
- 10 grams of chopped sawtooth coriander leaves
- 10 grams of flour mixed with melted water
- 60 grams of water
- 20 grams of roasted rice
- 100 grams of Q-Fresh sliced sea bass fillet
- 1/4 teaspoon salt
- 1/8 teaspoon lime zest
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
- 60 grams of shrimp meat
- Season with salt
- Season with white pepper.
- 50 grams of Q-Fresh sliced sea bass fillet
- Season with salt
- 100 grams of rice bran oil
Preparation
How to make part 1: Jaew Hon soup
1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil.
2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve.
How to make part 2: Nam Jim Jaew Hon
1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly.
2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use.
How to make part 3: Sea bass fish balls
1. Combine all ingredients in a food processor and blend until smooth and bouncy.
2. Form into 15-gram balls and boil in the jaew hon soup until cooked.
3. Scoop up and set aside.
How to make part 4: Grilled sea bass fillet
1. Boil the sea bass in the jaew hon soup until cooked. Set aside.
2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce.
3. Grill using a grill placed on the stove top.
1. Put the Jaew Hon soup and water in a clay pot or prepared container. Bring to a boil.
2. Add vegetables, herbs and glass noodles. Boil everything until cooked. Ready to serve.
How to make part 2: Nam Jim Jaew Hon
1. Dilute the Jaew Hon soup with water and bring to a boil. Add the dissolved cornstarch and stir until thickened. Turn off the heat and let it cool slightly.
2. Add roasted rice, coriander, sawtooth coriander, chopped spring onion. Ready to use.
How to make part 3: Sea bass fish balls
1. Combine all ingredients in a food processor and blend until smooth and bouncy.
2. Form into 15-gram balls and boil in the jaew hon soup until cooked.
3. Scoop up and set aside.
How to make part 4: Grilled sea bass fillet
1. Boil the sea bass in the jaew hon soup until cooked. Set aside.
2. Take the boiled sea bass and the boiled sea bass fish balls and skewer them. Then, coat them with the jaew hon sauce.
3. Grill using a grill placed on the stove top.
