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Traditional food recipes E-Saan |
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East is the charm of traditional food to cook. Delicious taste and savor the salty, sour and spicy foods in general tend to use slatternly fish as a main east. The food of the Northeast will have a variety of cooking methods. From the collection of the nutritionist. The process of cooking the Northeast with up to 17 treatments, including beef, curry savings, cover, boiled, minced, tails, jaew or pounded fish paste, soup, steamed, pounded, roasted, grilled chili, barbecue grill, jinan, grilled, warm, and python. Traditional food East has a range of local food. In this case, it's time for food or food that is popular with people of all regions and is known as follows. 1. Savings Mixed vegetables with chicken. Recipes of Sansuk village, Khon Kaen province Garnish Chicken bones with meat 80 g., dill 10 g., vegetables polyphony 5 g., cantonese lettuce 20 g., eggplant 70 g., kaffir lime leaves 10 leaves, dried chillies 30 seeds, 10 lemon grass, shallot 5 g., garlic 5 g., 2 tablespoons fish sauce, 1.5 tablespoon shrimp paste, and 1 tablespoon salt. How to cook Pound dried chillies, lemon grass, garlic, shallots and salt thoroughly (make chili paste to it), set the pan of chicken oil 2 tablespoons of the chili paste, shrimp paste, toasted and fragrant meat chicken to roast them for about 3 minutes, add fish sauce, salt and additives. enough water to flood Klukklik. Then simmer to boil. Add eggplant. Kaffir lime leaves, torn down to about 10, followed by Cantonese vegetables, lettuce, dill polyphony is cooked, put the basil into the mix, and lift up. 2. Savings chicken mixed. Recipes of Dondoo village, Khon Kaen province. Garnish Chicken of 2 kg, paprika a handful, 5 slices of galangal, lemon grass four trees, kaffir lime leaves 7 leaves, red onion 15 heads, garlic 2 heads, kaempferia 2 roots, coriander 30 trees,1 piece pumpkin, about 100 g., eggplant, cystic cut 2 cups., the top 20 in pumpkin leaves, top 20 in the gourds, top 20 in the chili, Vegetable Humming Bird 50 flowers, Angled gourd 20 balls, 2 cups basil leaves, fish sauce 8 tablespoons, water slatternly fish 5 tablespoons, and salt 1/2 teaspoon. How to cook Kaempferia galangal, lemon grass, shallots, garlic, chilli, pound them thoroughly and then put the roast chicken is cooked. Add enough water to flood Klukklik boiled pumpkin, eggplant and cystic cut vegetables into the sauce and season with fish sauce, salt and water slatternly fish. 3. Curry savings walking catfish. Recipes of Thamadea village, Khon Kaen province Garnish walking catfish 1 kg., onion 20 g., coriander 20 g., basil 10 g., dried challi 20 seeds, lemon grass 3 heads, 5 shallots head, 2 tablespoons fish sauce, salt 5 teaspoons and water slatternly fish 4 tablespoons. How to cook Pound lemon grass, onion, red pepper and salt thoroughly. Water into the boiler. When water boils, put the fish on the prepared pan. Put into the curry. Season with fish sauce and water slatternly fish. 4. Deep fried rice croquet and sour preserved pork or Mixed sour pork. There is much in Khon Kaen province. Garnish The dried granules, shallots, garlic, shrimp paste, pork, rice, salt or fish sauce as well. Flour mixture Rice flour, wheat flour, coconut milk, lime juice and mix it all together. Used for coating rice casserole for them Pork, fresh ingredients Pork hip. pork skin, cooked and cut into strips, lime juice, salt, fish sauce, cayenne pepper, shredded ginger, thinly sliced red onions, and garlic. How to make fried rice
Pound the dried red pepper, shallot and garlic together thoroughly. Remove shrimp paste to a pound a curry. After removing the cooked rice pork fat and spices until it is crushed. Salt or fish sauce and mix well. Like a small casserole. Then moistened flour or bread crumbs and fried. Need to use very oil, fry over medium heat until golden fried and eaten. Then drew up a paper on it. Eat hot with fresh sour pork.
How to make fresh sour pork Remove pork and pig skin cleaned and put it on a wire rack to drain. Chop fine or grind with them. Add the ground pork basin. Mix the lemon juice and water pig out. Put the pork in white cloth to squeeze out some water to boil. Heat to boiling, remove the pork is cooked enough to be lifted soon. Add pig skin is cut into strips and down. Season with fish sauce, salt and garlic. Time to eat. Take fried rice was mixed with fresh sour pork. The sour taste. If it's not sour. Add lemon juice to it and put ginger, cayenne pepper or red pepper fried, sliced onion, peanut oil and then sprinkled into the mix gently but well into the dish and serve with fresh coriander leaves, lettuce, chaplo and onion leaves, etc.
5. Jaew Pla ra. Recipes of Dondoo village, Khon Kaen province
Garnish Chili powder 2 teaspoons, 10 cloves garlic , 8 heads of the shallots, 7 kaffir lime leaves, 5 tomatoes, 2 lemon grass, galangal, a rhizome, coriander and aromatic leaves shredded 1 tablespoon, fish sauce 2 tablespoons, water slatternly fish 3 tablespoons, and salt 1 teaspoon. How to cook Take the galangal, onion, garlic, and tomato, baked or roasted and pounded galangal, onion, garlic and lemon grass thoroughly. Chopped slatternly fish into the deep low. Add more tomato. Chopped aromatic leaves, coriander, pound them together and season as you like. 6. Kem Mak Nud or Kem Bug Nud. There is much in Ubon Ratchathani province.
Garnish Fresh fish (Pho fish or Pangasius fish), pineapple and salt. How to cook Rinse the fish thoroughly and cut it into pieces Gut out some salt and mix thoroughly. Cut pineapple into the marinade. Bottle tightly closed about two months until the small white flakes in the water. Time to eat the food cooked in a variety of the menu as follows. 6.1 Simmer the Kem Mak Nud Cook like a bean stew. The pork stew with coconut milk until it is. Add bean paste, sugar, fish sauce, chili, onion served. Eating with fresh vegetables such as cucumbers, eggplant, lettuce, etc.
6.2 Chili Kem Mak Nud ½ cup Kem Mak Nud. Season to taste with sugar and fish sauce. Chopped onion, fresh chilli, lime leaves and put into the chilli luncheon.
6.3 Poached egg with Kem Mak Nud Eggs, 2-3 eggs beaten egg to the pork to marinate it for about 10 grams, Kem Mak Nud 3-4 tablespoons, water ½ cup matches. Then steam cooked.
7. Pickled fish / Pickled shrimp There is much in Buri Ram province particularly Prakonechai district. Garnish Small siamens mud carp or small crayfish, salt and roasted uncooked rice. How to cook Fish or shrimp, wash thoroughly. Add roasted uncooked rice, salt and marinate for about 2 weeks until the smell is to cook it. Time to eat. Squeeze the lemon juice, cayenne pepper. Slice the onion, garlic, fennel leaves to pickled fish. Served with fresh vegetables were.
8. Lab Ped ancient recipe/ Spicy minced duck salad. Recipes of Dondoo village, Khon Kaen province. Garnish 1 duck (weight 2 kg) 5 of lemon, 4 of parsley, mint 1 bunch, 4 green onions, 10 heads of red onion, 3 tablespoons chili powder, 3 tablespoons roasted uncooked rice, 13 kaffir lime leaves, fish sauce 5 tablespoons, salt 1 tablespoon, water slatternly fish 3 tablespoons How to cook Duck meat is trimmed of a purely mince. Isolated skin duck and the duck aside. Bring to a boil in a skin duck and cooked, cut into thin slices and leave to cool, then put the roast duck prepared and cooked by the broth with a little drop. The skin and into the prepared pan. Season with fish sauce, lime juice, salt, water fish, cayenne pepper, onion, parsley, red onions, roasted grain taste that as you like. Sprinkle with parsley and mint leaves, kaffir lime leaves, chili, fried chicken served with fresh salad vegetables such as lettuce, cucumber, eggplant, lentils, crispy vegetables, Neem, etc 9. Chili Ta Dan. Recipes of Sansuk village, Khon Kaen province. Garnish Green pepper 1/2 kg, red pepper 20 g., shallots 20 g., garlic 20 g., small tomatoes 30 g., water fish 4 tablespoons, water slatternly fish cooked 5 tablespoons,1 lemon (if you like sour taste, add another 1 goal) salt. 1/2 tablespoon. How to cook Bring the green pepper, red pepper, shallots, garlic, add a little water into the pan. Boil the water. dry, continue to roast until done. Then pound them thoroughly. Tomato juice and boil it until done. Pound them up. Season with fish sauce, water slatternly fish cooked and lemon juice. 10. E-Saan Sausage Garnish Pork mixture of pork fat, garlic, pepper, rice cooked, saltpeter or nitric ground, salt, soft pig intestine How to cook Clean the pig intestine. Back off, back in the salt mix, then air dry. Pound the garlic, pepper, and mix with pork, salt and nitric ground together well. Mix the rice cooked and set aside to another, Then put all ingredients stuffed in pig intestine tightly . Tied a rope around 1-2-3 inch pieces, then stuffed it like a 2-day exposure to weathering, grilled or fried and eaten How to fry a sausage. Remove sausage to dip in hot water. Drain, then place it over medium heat fry the fries served with lettuce, onion, coriander, ginger.
11. Pla ra Bong. Korat ancient recipe Garnish Slatternly fish 20 g. cayenne pepper 5 g., 9 shallots, garlic 2 cloves, galangal 9 glasses, 2 lemon grass, kaffir lime glasses 9 leaves, 1 tbsp tamarind juice, 1 tablespoon sugar. How to cook Garlic, shallots, galangal, lemon grass, kaffir lime leaves, a fire burned the yellow light. Then pound all ingredients thoroughly. Bring the slatternly fish is chopped fine, then pound them up. Set the pan of vegetable oil 2 tablespoons minced fish used to pound the ingredients to cook with oil until fragrant. Flavored with tamarind and sugar. Garnish with fresh coriander, pepper, served with fresh vegetables of all kinds. 12. Shrimp fried herbs. Recipes of Chiangkan
Garnish lanchester's freshwater prawn 1/2 kg. How to cook
How to fry Vegetable oil for deep frying in a wok put the oil on medium heat, then a flood. Spoon the shrimp into the pan with your hands. Turner is not spread out so thin, fried shrimp dip shrimp into the pan along with a handful until the desired size. Fried to a golden crisp with a scoop to eat the sauce or Aahad. Aahad. 9-10 fresh red chilli, sliced or pounded the seed, 1 tablespoon salt, 3 tablespoons vinegar, sugar 3/4 cup, fresh red onion 2 cloves, chopped 2 tablespoons cilantro, roasted peanuts, coarsely crushed 1/2 a cup. , cucumber, sliced 3 cups How do Aahad Mix sugar, vinegar, salt, pepper, cucumber, red onion, stir to melt down and stir well. Leave it up to the cucumber water will come out soon enough. Do not add water. When eating a bowl and scoop out the peanut. Stir thoroughly. Garnish with coriander leaves. Sauce Fish sauce 1/2 cup, 10 chili seeds, 6 cloves garlic, 1 tablespoon sugar, 1 head of garlic pickle, lemon juice or vinegar. (According to taste) 2 tablespoons, 1 tablespoon water. How to make a sauce Pound chillies, garlic thoroughly. Pickled garlic, sugar, fish sauce, lemon juice or vinegar to. Mix enough water Klukklik. Spicy, sour, salty, sweet taste like. Wrinten by Nayika Derdkhuntod Refernces ขนิษฐา สุวรรณชาต. "อาหารพื้นเมืองอีสาน", หน้า 105-107 ใน คณิตา เลขะกุล, บรรณาธิการ. (2528). อีสานของเรา. กรุงเทพฯ: การท่องเที่ยวแห่งประเทศไทย. ตำรับอาหารอีสาน : งานประกวดลาบ อ่อม แจ่วเพื่อสุขภาพ. (2546)./ [คณะกรรมการดำเนินงาน สุพัตรา ชาติบัญชาชัย...และคนอื่น ๆ] ขอนแก่น: คณะเภสัชศาสตร์ ร่วมกับศูนย์บริการวิชาการ มหาวิทยาลัยขอนแก่น. สายฝน. (๑๒ มีนาคม ๒๕๕๔). สัมภาษณ์. ร้านสายฝน แก่งคุดคู้ อำเภอเชียงคาน จังหวัดเลย. Thaifood DB dot com. (2000). อาหารอีสานและสูตรอาหารอีสาน. สืบค้นเมื่อ 7 เม.ย. 2553 จาก http://www.thaifooddb.com/recipe/north_east.html
Garnish
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