Khanom Thua Paep
Material - 2 spoons of cooking oil, for sauteing
- 2 Spoon cilantro roots (wangsui) minced
- 1 ½ Spoon chopped garlic
- 1 ½ spoon pepper powder
- 100 gr minced Shrimp
- 50 g Grated Coconut
- 1 ½ Spoon orange leaves chopped
- Dough: Mix, share, give the orange and yellow coloring, cover with a cloth 150 g sticky rice flour
- 25 gr flour starch, 150 ml of water to boil pandan
- Anointing oil: ½ half old coconuts, grated lengthwise
- Topping: Mix 3 tablespoons sesame sangria, 2 tablespoons sugar, 1 tablespoon salt.
How to Make
- Saute cilantro root, garlic, and pepper until aromatic. Enter the shrimp, stir-fry until it changes color. Add grated coconut, sugar, and salt. Cook the dried Shammai, enter the lime leaves, lift
- Take the dough of a marble (20gr), round, dry. Give the contents, Close up to a semicircle. Tap-tap the edges with a fork or pinch-pinch are like pastel.
- Boil in boiling water, cook until the float. Hot roll in grated coconut. Set on a serving dish, sprinkle with sesame mixture.
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Published: 2011-04-28T06:37:00-07:00
Khanom Thua Paep
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