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ðŸĩ Fermented Fish Chili Paste Recipe by Ling Tue Krok USA! "āļ™āđ‰āļģāļžāļĢāļīāļāļ›āļĨāļēāļĢāđ‰āļē"


ðŸĩ Before making the spicy fermented fish paste, do not forget to choose fermented fish that tastes good, cleans, and meets standards. It will help make fermented fish chili paste both delicious and hygienic.

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ðŸĨĢ When using fermented fish sauce as the main ingredient, one must be thinking of Nam-Prik Pla-Raa as the first menu. Other flavorful components include mackerel fillets, fresh chili, garlic and shallot.

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🐟 Firstly, roast the peppers, shallots and garlic until aromatic, finely pound them all together. Then, boil mackerel in fermented fish sauce. Place the fish fillets and fermented fish sauce in the roasting and blend everything thoroughly. Lastly, scoop the paste into a bowl and arrange with fresh or steamed veggies to serve.


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ðŸĩ āļāļēāļĢāļ—āļģāļ­āļēāļŦāļēāļĢāļ—āļĩāđˆāļĄāļĩāļ›āļĨāļēāļĢāđ‰āļēāđ€āļ›āđ‡āļ™āļŠāđˆāļ§āļ™āļœāļŠāļĄāļŦāļĨāļąāļ āļāđˆāļ­āļ™āļ­āļ·āđˆāļ™āļ•āđ‰āļ­āļ‡āđ€āļĨāļ·āļ­āļāđƒāļŠāđ‰āļ™āđ‰āļģāļ›āļĨāļēāļĢāđ‰āļēāļ„āļļāļ“āļ āļēāļžāļ”āļĩ āļĢāļŠāļŠāļēāļ•āļīāļāļĨāļĄāļāļĨāđˆāļ­āļĄ āļœāđˆāļēāļ™āļĄāļēāļ•āļĢāļāļēāļ™āļāļēāļĢāļœāļĨāļīāļ•āļ—āļĩāđˆāđ„āļ”āđ‰āļāļēāļĢāļĢāļąāļšāļĢāļ­āļ‡ āļ—āļģāđƒāļŦāđ‰āļĄāļąāđˆāļ™āđƒāļˆāđ„āļ”āđ‰āļ§āđˆāļēāļ­āļēāļŦāļēāļĢāļ—āļļāļāļˆāļēāļ™āļ™āļąāđ‰āļ™ āļ™āļ­āļāļˆāļēāļāļˆāļ°āļ­āļĢāđˆāļ­āļĒāđāļĨāđ‰āļ§ āļĒāļąāļ‡āļŠāļ°āļ­āļēāļ”āđāļĨāļ°āļ›āļĨāļ­āļ”āļ āļąāļĒāļ­āļĩāļāļ”āđ‰āļ§āļĒ

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ðŸĨĢ āđ€āļĄāļ·āđˆāļ­āđƒāļŠāđ‰āļ™āđ‰āļģāļ›āļĨāļēāļĢāđ‰āļēāđ€āļ›āđ‡āļ™āļŠāđˆāļ§āļ™āļœāļŠāļĄāļŦāļĨāļąāļ āļāđ‡āļ•āđ‰āļ­āļ‡āļ™āļķāļāļ–āļķāļ‡āđ€āļĄāļ™āļđ “āļ™āđ‰āļģāļžāļĢāļīāļāļ›āļĨāļēāļĢāđ‰āļē” āđ€āļ›āđ‡āļ™āđ€āļĄāļ™āļđāđāļĢāļāđ† āļ—āļĩāđˆāđƒāļŠāđ‰āļŠāđˆāļ§āļ™āļœāļŠāļĄāļ­āļ·āđˆāļ™āđ†āļĄāļēāđ€āļžāļīāđˆāļĄāļĢāļŠāļŠāļēāļ•āļī āļĢāļŠāļŠāļąāļĄāļœāļąāļŠ āđāļĨāļ°āļ­āļĢāļĢāļ–āļĢāļŠāđƒāļ™āļāļēāļĢāļĢāļąāļšāļ›āļĢāļ°āļ—āļēāļ™ āđƒāļ™āļāļēāļĢāļ—āļģāļ™āđ‰āļģāļžāļĢāļīāļāļ›āļĨāļēāļĢāđ‰āļēāļ™āļąāđ‰āļ™āđƒāļŠāđ‰āđ€āļ™āļ·āđ‰āļ­āļ›āļĨāļēāļ—āļđ (āļŦāļĢāļ·āļ­āļ›āļĨāļēāļŠāļ™āļīāļ”āļ­āļ·āđˆāļ™āđ„āļ”āđ‰āļ•āļēāļĄāļŠāļ­āļš) āļžāļĢāļīāļāļ‚āļĩāđ‰āļŦāļ™āļđ āļāļĢāļ°āđ€āļ—āļĩāļĒāļĄ āļŦāļąāļ§āļŦāļ­āļĄāđāļ”āļ‡ āđāļĨāļ°āļœāļąāļāđ‚āļĢāļĒāļŦāļ™āđ‰āļē* (āđ€āļžāļ·āđˆāļ­āļ„āļ§āļēāļĄāļŠāļ§āļĒāļ‡āļēāļĄāļŦāļĢāļ·āļ­āđ„āļĄāđˆāļ•āđ‰āļ­āļ‡āđƒāļŠāđˆāļāđ‡āđ„āļ”āđ‰)

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🐟 āđ€āļĢāļīāđˆāļĄāļˆāļēāļāļ„āļąāđˆāļ§āļŠāđˆāļ§āļ™āļœāļŠāļĄāļŦāļĨāļąāļāļˆāļ™āļŦāļ­āļĄ āļˆāļēāļāļ™āļąāđ‰āļ™āļ•āđ‰āļĄāļ›āļĨāļēāļ—āļđāļāļąāļšāļ™āđ‰āļģāļ›āļĨāļēāļĢāđ‰āļēāđƒāļŦāđ‰āļŠāļļāļāđ„āļ”āđ‰āļ—āļĩāđˆ āđ€āļĨāļ·āļ­āļāđāļ•āđˆāļŠāđˆāļ§āļ™āđ€āļ™āļ·āđ‰āļ­āļ›āļĨāļēāļ—āļđāļ—āļĩāđˆāļ•āđ‰āļĄāđāļĨāđ‰āļ§āļĨāļ‡āđ„āļ›āļ•āļģāļāļąāļšāļŠāđˆāļ§āļ™āļœāļŠāļĄāļ—āļĩāđˆāļ„āļąāđˆāļ§āļ—āļīāđ‰āļ‡āđ„āļ§āđ‰ āļāđˆāļ­āļ™āļˆāļ°āđ€āļ•āļīāļĄāļ™āđ‰āļģāļ›āļĨāļēāļĢāđ‰āļēāđ€āļžāļ·āđˆāļ­āļ›āļĢāļļāļ‡āļĢāļŠāđāļĨāļ°āļžāļ­āđƒāļŦāđ‰āļ•āļąāļ§āļ™āđ‰āļģāļžāļĢāļīāļāļĄāļĩāļ„āļ§āļēāļĄāļ‚āļĨāļļāļāļ‚āļĨāļīāļāđāļĨāļ°āđ„āļĄāđˆāđāļŦāđ‰āļ‡āļˆāļ™āđ€āļāļīāļ™āđ„āļ› āļ•āļąāļāđƒāļŠāđˆāļ–āđ‰āļ§āļĒ āđ€āļŠāļīāļĢāđŒāļŸāļ„āļđāđˆāļāļąāļšāļœāļąāļāļŠāļ”āļŦāļĢāļ·āļ­āļœāļąāļāļ•āđ‰āļĄ āđ€āļ›āđ‡āļ™āļ­āļąāļ™āđ€āļĢāļĩāļĒāļšāļĢāđ‰āļ­āļĒ āļ‡āđˆāļēāļĒāđāļŠāļ™āļ‡āđˆāļēāļĒ


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