Ingredients :
- 20 cloves garlic, peeled and finely chopped
- 5 onions, thinly sliced
- 250 g of shrimp powder
- 1 teaspoon of dried shrimp paste
- 2 cups of peanut oil
- 2 teaspoons of chili powder
- 2 teaspoons of salt
- 1/2 cup of vinegar
Preparation :
Heat a wok with oil and saute garlic and onion over low heat until the mixture is doré.Réserver.
Garlic and onions are crisp and darken as they cool.
Using the same oil, fry the shrimp powder for about 5 minutes.
Add chili powder, salt and shrimp paste mixed with vinegar.
Combine ingredients and fry until crisp.
Remove from heat and let cool completely.
Stir fried garlic and onion, stirring well.
Store in an airtight jar, it can keep for weeks.
serve with rice.
Tom Yam Kung (Shrimp Soup)
The shrimp soup is a unique taste of Thai cuisine favorite with foreign tourists according to a rece...
Ngapi htaung - shrimp paste
Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
spicy sauce
Here's a spicy sauce originally from Singapore, the country or can not do without spices.
Bihon Pancit - fried noodles
Bihon pancit are fried noodles , there are many variations here with chicken. This dish comes from t...
Lok lak - beef and lemon sauce
the lok lak is part of a typical food of Cambodia.
Thukpa - noodle soup with vegetables
Thukpa vegetable soup noodles vegetables are served in Tibet during the new year lunaire.On also fou...
Beya kyaw - split pea fritters
Kyaw Beya is a split pea fritters that are found in Burma.
Reshmi Kabab - skewered chicken
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Bobor sach moan - chicken soup
The Cambodian Bobor is a dish that it eats breakfast or lunch as small as desired.
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.