1.this is fermented fish sauce from the bottle.
2.open the bottle and pour the fermented fish sauce 1 cup into a small pot.
3.this is pickle garlic. open it and gently pound then put into the pot.
4.peel the fresh skin then wash the white milk off.
5.prepare all of ingredients for Somtum that will be easier to take ingredients when we stsrt to cook. wash all vegetables that use with som tum thai,tomato,lime,long green bean,fresh chilles and garlic.
6.when the sauce is cold, you can keep in refrigerator.
7.this is green papaya that you can find is Asian market.
8.turn off the heat ans remove from the heat.
9.in small pot, add all ingredients and turn on simmer until palm sugar dissolve.
10.in the mortar, coarsely pound fresh chilies, garlic,salt and small amount shredded green papaya.
11.gently crush and mix thoroughly.
12.add shredded green papaya.
13.cut long green beans in to 1" strips then add into the mortar.
14.cut tomato into small pieces then add to the mortar.
1.this is fermented fish sauce from the bottle.
2.open the bottle and pour the fermented fish sauce 1 cup into a small pot.
3.this is pickle garlic. open it and gently pound then put into the pot.
4.peel the fresh skin then wash the white milk off.
5.prepare all of ingredients for Somtum that will be easier to take ingredients when we stsrt to cook. wash all vegetables that use with som tum thai,tomato,lime,long green bean,fresh chilles and garlic.
6.when the sauce is cold, you can keep in refrigerator.
7.this is green papaya that you can find is Asian market.
8.turn off the heat ans remove from the heat.
9.in small pot, add all ingredients and turn on simmer until palm sugar dissolve.
10.in the mortar, coarsely pound fresh chilies, garlic,salt and small amount shredded green papaya.
11.gently crush and mix thoroughly.
12.add shredded green papaya.
13.cut long green beans in to 1" strips then add into the mortar.
14.cut tomato into small pieces then add to the mortar.
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