| food | Food type | Main Ingredients | Take time | Serve |
|
Thai |
Rice Dishes |
rice |
45 Min |
1 place |
ingredient
- 1 liter of water
- 2 roots, celery roots
- 15 grams of mustard greens
- 3 grams of galangal
- 15 grams of grilled sea fish bones
- 15 ml oil
- 80 grams of squid with pineapple slices
- 60 grams peeled shrimp
- 80 grams of boiled fish
- 5 grams of mustard greens
- 2 grams ground galangal
- 3 grams sugar
- 5 ml seasoning sauce
- 30 ml broth
- 30 grams of soybean paste
- 7 ml seasoning sauce
- 15 ml. soy sauce
- 45 ml vinegar
- 15 grams minced ginger
- 15 grams minced garlic
- 15 grams of chopped chili peppers
- 45 grams of sugar
- 200 grams Benjarong Golden Jasmine Rice
- 250 ml. Grilled fish bone broth
- 3 grams of celery
- 30 grams of dipping sauce
Preparation
- Bring water to a boil, add celery root, galangal, Chinese celery, and grilled sea bass. Boil for 15-20 minutes until the water turns golden yellow.
- Heat a pan with oil. Add squid, shrimp, and fish and stir-fry over high heat. Add mustard greens, ground galangal, season, and add a little soup.
- Serve and it's done.
