1. roast the Tua Nao until fragrant and pound it fine.
2. pound the charred chilies in a mortar.
add 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.
fry 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.