1.________ the Tua Nao until fragrant and pound it fine.
2._________ the charred chilies in a mortar.
__________ the salt before pounding the chilies very fine.
3. Add roasted Tua Nao to the mortar and ____________ it fine.
4. Add chopped lemon grass, shallots, garlic and pound it together.
5. Add gabpi and minced pork. _______ well.
6. Set a wide frying pan with the oil. Fry the garlic until light golden.
____________ extreme temperatures.
7. Add the chili paste and pork mixture. Fry it until the pork is done.
8.In a mortar and pestle roughly bruise the tomatoes to release their juices.
9. Add the tomatoes to the frying pan.
__________ it in hot oil.
Keep frying until the tomatoes soften.
10. Season flavors with salt and sugar and ________ with an assortment of fresh seasonal
vegetables.