Kroeung Khmer
Khmer Lemongrass Paste
Ingredients:
100 g
lemongrass stalk,
finely sliced
10 g turmeric, chopped
or dried ground
galangal, chopped
20 g
2 cloves
garlic 10 leaves kaffir lime leaf
10 g
½ tsp
lesser ginger,
chopped
salt
Kroeung is traditionally made using a mortar and pestle however a food processor can be used Fresh turmeric may be
Instructions:
Thinly slice the lemongrass, turmeric, galangal, kaffir lime leaves, lesser ginger and garlic. Finely pound or grind all the ingredients, except lemongrass and salt. Add the lemongrass slices and pinch of salt, to taste, into the paste.
Storage:
In small bags or sealed containers. Can be kept in the freezer for up to three months.
Kaffir Lime Leaves
Lesser Ginger

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Kroeung Khmer

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 Num Banh Chok Kampot
Kampot Rice Noodles
Ingredients:
1½ kg num banh chok (cooked Khmer rice noodles)
4 tbsp dried shrimp,
ground or crushed
4 tbsp 20 g roasted peanut, crushed Khmer basil (mint may be used in place)
100 g
cucumber, finely sliced toek trei bok (see pg 10)
For coconut cream: 1 cup coconut milk A pinch of salt
Condiments:
salt, bird's eye chilli, dried chilli flakes or powder, lime.
Instructions:
 For 4-6 servings
Bring the coconut milk with a pinch of salt to a bail then set aside to cool down.
Place the cooked rice noodles in a medium sized bowl Top with the cucumber slices and ground dried shrimps (any other preferred vegetables can be added).
Garnish with the basil and crushed roasted peanuts. Add one spoon of coconut milk and three spoons of toek trei bok and serve. Mix well together prior to eating.

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Num Banh Chok Kampot

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Num Banh Chok Khmer
Cambodian Rice Noodles
Ingredients:
1½ kg num banh chok
(cooked Khmer rice noodles)
500-700 g freshwater fish
3 tbsp
kroeung (see pg 8)
4 cup coconut milk
50 g prahok (fermented fish) or
anchovy
1½ tbsp palm sugar
2 tbsp white sugar
3 tbsp fish sauce
3 tbsp salt
Vegetables:
Banana blossom, sesbania, cucumber,
long green bean, bean sprouts, water Lily and cabbage are most commonly used.
Condiments:
Salt, bird's eye chilli, dried chilli flakes
or powder and lime.
Instructions:
For 4-6 servings
Bring 2-2.5 l water to a boil, lower heat and add in the fish. Once the fish is cooked, remove it from the stock. Set the stock aside and debone the fish Pound the kroeung, sugar, salt and fish flesh together.
Next, bring the fish stock to a boil, then add in the prahok, coconut milk, fish mixture, salt, fish sauce and palm sugar, Bring the broth to a boil once more. Serve hot with fresh vegetables, cooked Khmer noodles "Num Banh Chok" and condiments.

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Num Banh Chok Khmer

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Num Ple Ay Palm Sugar Rice Cake
Ingredients:
for dough:
105 g glutinous rice flour
45 g rice flour
130 ml warm water
for filling:
80 g
For 4 servings
Instructions:
Mix the glutinous rice flour and rice flour together with warm water and stir until well mixed. Cover the dough with foil or a towel for 5 minutes. Cut and roll the dough into thumb-sized balls and squeeze them flat. Wrap them around palm sugar pines and gently roll them into small balls.
Boil a small quantity (so as to not overcrowd) in water. Stir gently continuously and boil until the balls float. Place the cakes on banana leaf or in a bowl. Garnish with the grated coconut and sesame. Serve cold.
hardened palm sugar, cut in small pieces
for topping:
2½ tbsp roasted white
sesame seed
grated coconut

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Num Ple Ay Palm Sugar Rice Cake

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CONTENTS
Essentials
-Kroeung Lemongrass Paste
-Toek Trei Bok Cambodian Dipping Sauce
-Mtes Krarhorm Red Chilli Paste
Starters
-Na Tang Crispy Rice w/ Dipping Sauce:
 -Amok Trei Fish Amak
 -Prahok Ktis Coconut Prahok Dip
Sach Kor Sloek Ka Plu Betel Leaf Beef Rolls
-Nhoạm Mi Suar Vermicelli Salad w/ Chicken
-Nhoam Svay Trei Chaleur Mango Salad w/ Smoked Fish
-Nhaam Kroch Thlong Pomelo Salad w/ Prawn
-Plea Treil Fish Salad
Mains
-Num Banh Chok Kampot Kampot Rice Noodles
-Num Banh Chok Ka Ri Chicken Curry w/ Rice Noodles
-Num Banh Chok Khmer Cambodian Rice Noodles.
- Mil Mi Kola Kola Noodle
-Chha Lok Lak Beef Lok Lak
-Chha K'nhei Stir-Fried Ginger
-Cha Kroeung Sach Kor Cambodian Spiced Beef
-Trop Chha Char-Grilled Eggplant w/ Pork
-Trei Prarma Chamhoy
 -Sngor Jrourk Sour Fish Soup
-Samlar Prarheur Proher Vegetable Soup
-Desserts
-Bay Treap Caramelized Sticky Rice
-Song Kya Lpov Pumpkin Custard
-Num Ple Ay Palm Sugar Rice Cake
 -Num Por Peay Mung Bean Rice Cake.
-nsam Chek Banana Sticky Rice
 -Dâm Long Chhoueng Caramelized Sweet Potatoes
-Chek Ktis Banana Tapioca Porridge
-Chef Sopheak Sao.
-Steam Fermented Croaker Fish w/ Egg & Pork
-Moan Dot Toek Khmum Glazed Honey Roasted Chicken
 -Moan Ling Kol Sloek Krei Deep Fried Chicken w/ Lemongrass
 -Chha Chu Em Sweet & Sour Pork Ribs
Soups
-Samlar Korko Korko Vegetable Stew
-Mchu Ktis Koh Kong Koh Kong Coconut Fish Soup
-Trei Ngeat Ovlek Dried Fish with Watermelon Mango
 -Trei Toek Ampil Tum Deep Fried Fish w/ Tamarind Sauce
 -Kdam Chamhoy Steamed Crab
 -Kdam Chha Mrich Kchei Green Kampot Pepper Crab

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Contents Khmer housewife

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Kroeung Khmer

Khmer Lemongrass Paste

Ingredients:

100 g

lemongrass stalk,

finely sliced

10 g turmeric, chopped

or dried ground

galangal, chopped

20 g

2 cloves

garlic 10 leaves kaffir lime leaf

10 g

½ tsp

lesser ginger,

chopped

salt



Kroeung is traditionally made using a mortar and pestle however a food processor can be used Fresh turmeric may be

Instructions:

Thinly slice the lemongrass, turmeric, galangal, kaffir lime leaves, lesser ginger and garlic. Finely pound or grind all the ingredients, except lemongrass and salt. Add the lemongrass slices and pinch of salt, to taste, into the paste.

Storage:

In small bags or sealed containers. Can be kept in the freezer for up to three months.

Kaffir Lime Leaves

Lesser Ginger

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Kroeung Khmer

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CONTENTS

Essentials



-Kroeung Lemongrass Paste



-Toek Trei Bok Cambodian Dipping Sauce

-Mtes Krarhorm Red Chilli Paste

Starters

-Na Tang Crispy Rice w/ Dipping Sauce:

 -Amok Trei Fish Amak

 -Prahok Ktis Coconut Prahok Dip
Sach Kor Sloek Ka Plu Betel Leaf Beef Rolls

-Nhoạm Mi Suar Vermicelli Salad w/ Chicken

-Nhoam Svay Trei Chaleur Mango Salad w/ Smoked Fish



-Nhaam Kroch Thlong Pomelo Salad w/ Prawn

-Plea Treil Fish Salad

Mains



-Num Banh Chok Kampot Kampot Rice Noodles

-Num Banh Chok Ka Ri Chicken Curry w/ Rice Noodles

-Num Banh Chok Khmer Cambodian Rice Noodles.

- Mil Mi Kola Kola Noodle

-Chha Lok Lak Beef Lok Lak

-Chha K'nhei Stir-Fried Ginger

-Cha Kroeung Sach Kor Cambodian Spiced Beef

-Trop Chha Char-Grilled Eggplant w/ Pork

-Trei Prarma Chamhoy

 -Sngor Jrourk Sour Fish Soup
-Samlar Prarheur Proher Vegetable Soup

-Desserts



-Bay Treap Caramelized Sticky Rice
-Song Kya Lpov Pumpkin Custard



-Num Ple Ay Palm Sugar Rice Cake

 -Num Por Peay Mung Bean Rice Cake.
-nsam Chek Banana Sticky Rice
 -Dâm Long Chhoueng Caramelized Sweet Potatoes

-Chek Ktis Banana Tapioca Porridge

-Chef Sopheak Sao.

-Steam Fermented Croaker Fish w/ Egg & Pork
-Moan Dot Toek Khmum Glazed Honey Roasted Chicken

 -Moan Ling Kol Sloek Krei Deep Fried Chicken w/ Lemongrass

 -Chha Chu Em Sweet & Sour Pork Ribs

Soups

-Samlar Korko Korko Vegetable Stew



-Mchu Ktis Koh Kong Koh Kong Coconut Fish Soup


-Trei Ngeat Ovlek Dried Fish with Watermelon Mango
 -Trei Toek Ampil Tum Deep Fried Fish w/ Tamarind Sauce

 -Kdam Chamhoy Steamed Crab

 -Kdam Chha Mrich Kchei Green Kampot Pepper Crab

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Contents Khmer housewife

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 ៙ Ingredients:

1 bite of minced pork (100 g)

- 5 garlic cloves

- 5 red onions

4-5 ripe peppers

- 1 tablespoon prahok

Half a tablespoon of ripe tamarind

- 1 tablespoon palm sugar

- 2 tablespoons frying oil

- 1 egg

៙ How to do:

1. Roast one bite of pork, boil and dry, then set aside.

2. Chew 5 cloves of garlic, 5 cloves of red onion, roasted with fat to taste.

3. Add 1 teaspoon of sugar and roast to taste.

4. Add 1 tablespoon of prahok and fry to taste.

5. Add half a spoon of ripe tamarind, do not add too much, be careful not to sour too much.

6. Stir in the pork. If it is too dry, add a little water and stir to taste, adjust the taste to your liking.

7. Beat 1 egg and stir thoroughly.

8. Add 4-5 peppers, put whole or finely chop as you like.

9. Favorite vegetables are cucumber, eggplant, young prawns, young peas, beans and so on.

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How to Ripe Tamarind Prahok

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 ៙ How to do:

First, cut three dried peppers with scissors, cut them in half and remove the seeds, then pour hot water into a bowl. Pepper in and cover tightly. Leave it for about 30 minutes until it is soft. Take 2 teaspoons of caps and wrap in aluminum foil. Close and put in a pan with moderate heat for about 5 minutes, turn to the other side. This will make the capsicum taste delicious. After that, soak the soaked peppers. Slice the mixture with half a teaspoon of sugar and salt to make it a little rough. In addition, add 6 red onions and 2 garlic cloves and put them in a mortar to continue beating. Then mix with the capsicum that you have wrapped in aluminum foil. Finally, add 2 ripe tamarind. Spoon 1 tablespoon fish sauce and 2 tablespoons boiled water, mix well.

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How to make delicious fish sauce

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Hello all my beloved visitors, I am Cooking would love to show you about my technique cooking in my Country, Cambodia. if all of you want to see more new technique cooking food please Share on my Website, comment, LIKE and you can request me to cook some food that like in the comment below.

Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

- 3 eel bites

- 1 garlic clove

1 Laughing orange leaf

- Spread 1 slice

- 1 piece of rumdeng

- 2 stems of lemon leaves

- 1 pepper

- Half a teaspoon of bean curd

Half a spoonful of fish sauce

- 2 tablespoons of fat

- Half a teaspoon of sugar

-  according to your preference

1 tablespoon cooked peanuts.

៙ How to make and combine ingredients:

1. Take the eel and wash it with salt water to remove all the black crust, then remove the intestines and cut into rounds. Moderately. Then fry in oil until cooked enough not to break the eel meat, then remove Separately.

2- Garlic is divided into two, take to chew, do not overcook one side and hit with one side.

3-Peppers cut into long slices

4-Peanuts to hit, do not overdo it

5- Yarrow: Take only the leaves and wash them with clean water.

6- Lemon leaves, lentils, lime leaves, wash them with water, cook them thinly and beat them together, then add the garlic. And hit each other again.

How to fry:

1. First, heat the pan and heat the fat.

2-Then put the minced garlic and peppers into the frying pan to raise the legs moderately.

3- Then put the batter into the frying pan and add the eel.

4- Add sugar, fish sauce and bicheng and taste, then add peanuts and pineapple.

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How to Hot fried eel Khmer Chef

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Hello all my beloved visitors, I am Cooking would love to show you about my technique cooking in my Country, Cambodia. if all of you want to see more new technique cooking food please Share on my Website, comment, LIKE and you can request me to cook some food that like in the comment below.

Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

 + Ingredients:

1- 500 grams of oysters, wash thoroughly

2- The stems of 2 lemon leaves are slanted.

3- Fertilizer, pick leaves and 1 plate

4- 10 garlic cloves in 2 or 3

5- Half a teaspoon of salt

6- Half a teaspoon of pepper

7- 1 tablespoon soy sauce or fish sauce as you like

8- 1 tablespoon snail oil

9- Half a spoon of sugar

10- Bicheng a little

11. Dried peppers, 5 fruits or as you like

12- 2 tablespoons cooking oil

+ How to do:

1. First, put the frying oil in the pan, heat the fire, then put the garlic in the frying pan for a while, then put the base of the leaves Litter.

2. Fry together to get the shape, put the peppers in the frying pan, continue for a while and then add the oysters. Slowly turn around.

3. Then add salt, pepper, soy sauce, snail oil, bean curd and sugar and add a little water and let it boil for about 1- 2 minutes.

4. After that, put Chi Neang Vong in the frying pan 3-4 times and you can remove it and eat it.

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How to Lemongrass and Lemongrass Khmer Housewife

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1-Reddy powder or bean curd powder 1 teaspoon

2- 1 teaspoon sugar

3- 2 tablespoons fish sauce

4-Garlic 1 tuber

5- 2 tablespoons soy sauce

6- Pork 0.3 kg (can be taken on this)

7- 2 tablespoons snail oil water

8-5 red peppers (as you like)

9- 50 ml of cooking oil (half a teaspoon)

10- 5 fresh peppers

11- 1 onion

12- 1 garlic plant

13- 1 tablespoon ground pepper

14. 300 grams of straw mushroom (3 bites)

៙ How to do:

1. Wash the pork and put it in a bowl.

2- Chew garlic and put it in a bowl

2- Cut the straw mushroom into 2 pieces.

3- Cut peppers into small pieces and put in a bowl.

4. Slice the onion and garlic into small pieces and place in a bowl.

៙ Start cooking:

1. Heat the pan and add the oil.

2- Add chopped garlic to the frying pan to taste and then add the pork

3- Add mushrooms, straw, onion, garlic and stir it.

4- Add fish sauce, soy sauce, radish powder, sugar, snail oil, pepper and mix well.

5- Put the plate is ready.

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How to Fried pork with mushroom Khmer Cooking

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1-Reddy powder or bean curd powder 1 teaspoon

2- 1 teaspoon sugar

3- 2 tablespoons fish sauce

4-Garlic 1 tuber

5- 2 tablespoons soy sauce

6- 0.3 kg of chicken (can be taken on this)

7- 3 lemongrass leaves (can be used on this)

8- 2 tablespoons snail oil water

9- 5 orange leaves (can be used on this)

10-5 ml of cooking oil

11-5 fresh peppers

12- Meas Preav

៙ How to do:

1- Wash the chicken, cut the wheels and put in a bowl.

2- Peel a squash, grate it and put it in a bowl.

3- Chew garlic and put it in a bowl.

4. Slice the orange leaves into small pieces and place in a bowl.

5. Slice fresh peppers into small pieces and place in a bowl.

៙ Start cooking:

1. Heat the pan and add the oil.

2- Add chopped garlic to the frying pan and add chicken.

3- Add lemon leaves, orange leaves, rhubarb and stir it.

4- Add fish sauce, soy sauce, radish powder, sugar, snail oil and stir thoroughly.

5- Put the peppers in

6 - Finally, put the sour cream (just put and turn a few times and lift the plate is ready).

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How to Roast chicken with lemon leaves(Hot Fried chicken with lemongrass)

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1 - 1 large fish, deep fried.

2- Boil small fish, add a pinch of salt when cooked and pick it up and hit.

3- Vegetables, kale, cabbage, beef

4- Lemongrass root, rhubarb, orange leaves, turmeric, garlic.

5 Peanuts can be put or not.

6- Dried peppers, chew thoroughly.

7- Red onion, thinly sliced ​​or pounded.

8 - Kapi.

9 - Coconut paste.

10 - 2 to 3 tablespoons ripe tamarind juice

11. Sugar, salt, bicheng, fish sauce, palm sugar and jackfruit soup powder.

៙ How to do:

1- Put the frying oil in the pan to be very hot, wait for the fish to cut the fish and cook it in the frying pan for about 15 minutes, set aside .

2- Heat the oil, add the chilli powder, red onion, paprika and coconut milk to boil less, add fish sauce, palm sugar, soup powder, 1 tablespoon of fish paste Stir in half a bowl of coconut milk, add ripe tamarind juice and taste to your liking.

3- Arrange the cabbage and spinach on a plate and put the fish, water the sauce on top of the fish, sprinkle the peanuts on top, put the heat on the bottom to boil. Slightly boil a little, then it will be more delicious.

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How to make Boeung Kanchhet fish

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1- 2 bites of beef

2-Hawaiian peppers, 3 bites, cut into small enough pieces

3- 1 1/2 tablespoons sugar

4- Garlic, 5 cloves, chew to powder

5- 1 tablespoon fish sauce

6- 1 tablespoon snail oil

7- 2 tablespoons cooking oil

៙ How to do:

1. Heat a frying pan, add oil, fry the garlic until it turns red, then put the meat in the frying pan a few times, turn the seams and add the ingredients. Fry the meat.

2- Put the peppers into the frying pan a few times, return to taste as you like.

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How to Hawaiian Chili (3 bites) Khmer Chef

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1- 500 grams of oysters, wash thoroughly

2- The stems of 2 lemon leaves are slanted.

3- Fertilizer, pick leaves and 1 plate

4- 10 garlic cloves in 2 or 3

5- Half a teaspoon of salt

6- Half a teaspoon of pepper

7- 1 tablespoon soy sauce or fish sauce as you like

8- 1 tablespoon snail oil

9- Half a spoon of sugar

10- Bicheng a little

11-Dried peppers, 5 fruits or as you like

12- 2 tablespoons cooking oil

៙ How to do:

1. First, put the frying oil in the pan, heat it, then put the garlic in the frying pan for a while, then add the lemon leaves.

2-Fry together to get the shape, put the peppers into the frying pan, continue for a while and then put the oysters back into the frying pan for a while.

3 - Then add salt, pepper, soy sauce, snail oil, bean curd and sugar together and add a little water and leave to boil for 1-2 minutes.

4- Then put Chi Neang Vong in the frying pan 3-4 times and can be eaten.

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How to Lemongrass root (blood) Khmer Chef

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1- 1/2 kg oysters

2- 8 garlic cloves

3- 1 teaspoon of sugar

4-Peppers to your liking

5- 1 tablespoon of cooking oil

6- 1 tablespoon snail oil

7- 1 teaspoon fish sauce

8- 1 teaspoon of salt

9- 1 piece of pineapple leaves

៙ How to do ៙

1. Wash the oysters in clean water and put them in a metal bowl.

2. Boil water, add salt and pour boiling water into a metal bowl with oysters for 1 minute and a half.

3- Extract the oysters from the water and peel off one side, leaving one side.

4- Beat garlic and pepper together until smooth.

5-Boil hot oil, add garlic and hot pepper to taste, then add oysters and season with sugar, fish sauce, snail oil and pineapple leaves. A few returns are ready.

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How to Spicy oysters (half a kilo of oysters)

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1- 5 - 7 chicken legs

2- 2 garlic leaves

3- Garlic, 4 cloves, chew thoroughly

4- 1 piece of ginger, chew thoroughly

5. Peppers need to use a lot.

6- Half a teaspoon of roasted sesame

7- Half a spoon of soy sauce

8- Half a spoon of sugar

9. A little salt

10-Bi Cheng 1 Chip

11- A little vinegar

12- 2 tablespoons cooking oil

៙ How to do:

1. First, take the chicken legs, smear a little salt with a little vinegar and leave for a while.

2. Put a pot of water to boil the chicken legs for about 7 minutes, then extract it and wash it with water.

3- Pour the frying oil into the pan, leave it to warm a little, add the garlic and ginger to the frying pan, then put the peppers into the frying pan together. It smells good.

4- Put the chicken legs in the frying pan together, then add the soy sauce, sugar, bicheng, reduce the heat a little, continue frying (add a little water if dry), about For 20 minutes, taste as you like.

5. Sprinkle sesame seeds on top with garlic leaves, you can eat it and eat it hot to be delicious.

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How to Spicy chicken legs (5 to 7 chicken legs)

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

Half a kilo of clean frogs (= 4 heads)

3 layers of pork, 3 bites

1 bag of roasted peanuts

Roasted peppers, remove seeds, soak in hot water until soft, extract all the water and chew 3 fruits

1 tablespoon (lemon, rhubarb, turmeric, garlic, red onion, lemon leaves) 1 tablespoon

Half a spoon of fish sauce

1 tablespoon of khnar or raddy soup powder

1 tablespoon sugar

1 pinch of salt

1 tablespoon soy sauce

1 teaspoon cooking oil

៙ How to do:

In a large bowl, add the pork, sugar, salt, flour, soup, fish sauce, soy sauce, peanut butter, roasted peppers, and oil.

Stir the stuffing into the frog so that its belly swells.

Place the frogs on the grill over a low heat until lightly cooked, until they turn a deep red color. Worth to eat.

Serve with hot rice or as a side dish.

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How to make frogs (500 g or half a kilogram)

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Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

Snails are delicious, but they contain many germs that doctors forbid to eat, but because Cambodia is a poor country, it is difficult to ban People are not allowed to eat or cook for themselves.

Nowadays in Cambodia, snails are boiled and sold in carts on the streets, and Chinese-style barbecue shops take snails. Fried with Chinese ingredients has a delicious aroma. And for the grilled seafood shop, there are also some that sell perfumes wrapped in aluminum foil.

+ Ingredients:

1- 5 cans of screws

2- Half bitten peppers (as you like)

3- 2 small packets of soup powder (or 1 and a half spoons of salt)

4- 5 stems of lemon leaves

5- 10 funny orange leaves

6-Garlic 1 tuber

7- 1 piece of rumdeng (large enough)

8- 3 tablespoons palm sugar

+ How to do:

- Lemongrass leaves as side slices

Beat salt with pepper and add garlic.

- Then add brown sugar.

Take the crushed ingredients and mix with lemon and orange leaves a little.

Then pour the screws into the mixture and mix together all the ingredients.

Leave on for about 15 minutes.

Screw the aluminum foil (barbecue paper).

Pack tightly and put the grill on the fire (start the fire)

Wait for it to boil for about 7 to 10 minutes (if you want to know for sure, open the ironing paper and see if it boils at that time Come out and spit)

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How to Roasted Scallops or Salt and Pepper

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