Components and chicken flavoring 1. 1/2 kg of meat (selected according to needs. In the beef is here). 2. Noodle (face powder shake out) 5 cubes. 3 tablespoons soy sauce 2 4 2 teaspoon salt 1 tablespoon dark soy sauce 5 6 coconut milk (2 cups skim head 4 cup) 500 kg. 7 sugar 2-3 teaspoon curry chicken flavoring components and 8. Erosion index - the knife (roasted, peeled) 3 balls. 9 ginger (cut - roasted) 1 tbsp. 10. Large dried chilli (Med - cut into small pieces - roasted) 2 pcs. 11. salt 1 teaspoon ground coriander 12 (roasted) 2 tbsp. 13. shallots (sliced - roasted) 1/2 cup. 14. turmeric (Soi - roasted) 1 tsp. Table Condiment Side Dish Ingredients and 15. Pickle (clean - use a small piece of the stem) 1 cup. 16th shallots (cut four large heads if cut in half) 1 cup. 17. oil 4 tablespoons chili powder puff. procedures and the chicken one. Remove the roasted spices together (Cha D'roasted coriander, turmeric, ginger, pepper, dried onion, roasted together). 2. Then Pound all the details. 3. Bring the pot to a boil the coconut milk to a boil, add salt and stir constantly waiting for the meat to boil, then simmer to soften dimmer. 4. From step three to Spoon 1/4 cup coconut milk separation into a pan and heat. Add the pounded spices and stir until fragrant. 5 Pour the spices and stir until fragrant, put the pot boil. Braised wait for The addition of selective Season with soy sauce, dark soy sauce (to taste with salt, add the light). 6. 4 pieces boiled noodles in boiling water to soften. Are subjected to cold Raised drain The line-up will be chewy. 7. 1 more before frying in oil. For crisp, about 3-5 seconds a lap to drain. Keep it cool, then put the lid on the pot to make a cohesive framework. 8 final boiled noodles to bowl. Crispy on the Outside Scoop soup bowl and place on a separate plate served with peppers, fried shallots and pickled cabbage. Done with a
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