Ingredients
- 1 small blow for cassia leaves
- 1 cup for boiled buffalo skin
- 1 tea spoon for salt
- ½ tea spoon for fermented fish
- 1 tea spoon for stock powder
- 5 stalks for spring onion
- 7-8 chilies
- 2 lemongrasses
- 8-10 for Yanang Leaves
- 3-4 cloves for garlic
- 2-3 onions
- 2-3 stalk for dill
- 2 table spoons for soaked sticky rice (pounded)
Method
- Boil cassia leaves three time ( 15-20 minutes for each time), cut and pound
- Shaking Yanang leave by shake machine
- Slice and pound chilies, garlics, lemongrasses and onion
- Heat the pot, add Yanang juice, soaked sticky rice pounder, stock powder, salt, fermented fish, and pounded chilies, garlics, lemongrasses and onion
- When the pot heat, add buffalo skin and cassia leaves. Stew for 20 minutes
- Slice spring onion and dill, then put into the pot
- Taste and adjust
- Transfer to the bowl for serving
variation
- add pork or meat instead of buffalo kin
- add more ingredient like Ant eggs
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