Kanom Jeen Namya
재료: water, lemongrass, galangal, finger root (krachai), tilapia
재료
적당량 water, 1stalk lemongrass, 1개 galangal, 1portion finger root (krachai), 1pack tilapia, 1portion dried chilies, 3개 shallots, 1bulb garlic, 1개 turmeric, 1spoon fermented shrimp paste (gapi), 1can coconut milk, 1spoon fish sauce, 1spoon palm sugar, 1spoon tamarind juice, 1pack kanom jeen noodles
조리법
1. Poach the tilapia in a pot of water flavored with smashed lemongrass and sliced galangal, along with some finger root.
2. Make the curry paste by blending soaked dried chilies, lemongrass, galangal, finger root, shallots, garlic, fresh turmeric, and fermented shrimp paste with a bit of coconut milk.
3. Pound the cooked poached fish in a mortar and pestle until light and fluffy to use as the sauce thickener.
4. Pour the blended curry paste into the reserved fish poaching water, bring to a simmer, add the remaining coconut milk, and stir in the fluffy fish.
5. Season the sauce with fish sauce and palm sugar, then let it simmer for 15 to 20 minutes to marry the flavors. Taste and adjust with a splash of tamarind juice and more fish sauce if needed.
6. Cook the kanom jeen rice noodles in boiling water, rinse in cold water to remove starch, and portion into neat little bundles.
출처: 원본 영상 보기