KaniStyleJaewlBong

KaniStyleJaewlBong

Ingredients
1/2 cup of grilled fish fillet, pounded | 10 dried chili, sliced | 4 roots of sliced galingale | 6 cloves of garli | 4 shallots | 3 tablespoons of fermented fish sauce? | 1/4 cup of sliced boiled buff | 1/2 cup of steamed sticky rice | 3 pieces of “Hippo” Original Recipe Frozen Dough | Vegetable oil | Crab Stick | Fresh vegetables | Seaweed fritters | Water | Salt

Direction
1. Set water to boil, add salt and cleaned buff- reduce heatandcookfor 20 minutes, andthenpourwater?away. Repeat boiling process 2-3 times until buff is soften, the cut into small pieces.
2. Roast chilies, galingale, shallots and garlic.
?3. Pound ingredients in no.2, season with fermented fish sauce and then add grilled fish fillet and buff.
4. Put a little oil in a pan and cook ingredients no.3
5. Make sticky rice (Khao Nael Klui) by cutting “Hippo” Original Recipe Frozen Dough into three pieces. Putstickyriceinthemiddleandpintogether. Deep fry in a pot with medium heat till golden brown.
6. Serve with Crab Stick fresh vegetables, seaweed fritter and sticky rice.