Original upload date: Mon, 12 Mar 2012 00:00:00 GMT
Archive date: Fri, 03 Dec 2021 14:41:48 GMT
-Ingredients
Para cress 2 ½ cup
Acacia pennata 1 cup
Wild Betel Leaf bush 1 cup
Basil White ½ cup
Ivy gourd 1 cup
Parsley ¼ cup
Pepper leaves ¼ cup
Cockroach
...
Berry 6
bamboo shoot ½ cup
String bean 5
Eggplant ½ cup
Sliced chicken 2 cup
Oil 3 tsp.
Water 3 cup
-Curry
Dried chillies 7
Garlic 1
Shallots 3
Lemon grass 1
Salt 1 tsp.
Shrimp paste 1 tbsp.
pickled fish 1 tsp.
Pound all the spices together thoroughly.
-Direction
1. Peel the eggplants, zucchini, cut into pieces a clean wash cloth beans, cut into pieces short.
2. Heat wok, add chicken and onion dip made of cooked and set aside.
3. Heat oil in a frying pan, heat the hot curry chicken, bamboo shoots, stir-fry the onion, put them together.
4. Dip chicken into water in a pot, stir them into the fire to boil the beans eggplant.
5. Eggplant gourd vegetables, I put them throughto a wart Chaplo leaves, pepper, parsley, basil, leaves, Cha stir it into the cooked vegetables.
-Description
Kaeng Khae a vegetable soup that consists of many kinds. The meat is mixed with one.
