Monday, January 8, 2007

Gaeng Lueng Pla

Gaeng Lueng Curry Paste
Fish, sliced (bite-sized) 150 g.
Sour bamoo shoot 1 cup
Tamarind juice 1 tablespoon
Fish sauce / Soy sauce 3 tablespoons
Palm sugar 1 tablespoon
Stock soup 1 teaspoon

1. Wash sour bamboo shoot 3 times then squeeze out water.
2. Heat the pan, put stock soup and curry paste stir until finely mixed and add sour bamboo shoot.
3. Add fish season with the fish sauce / soy sauce, tamarind juice, and palm sugar, adjust the seasoning to your taste, serve while hot.