{"id":4784,"date":"2021-06-14T00:00:00","date_gmt":"2021-06-13T17:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/mango-jam-kuan-mark-muang\/"},"modified":"2024-10-22T22:33:10","modified_gmt":"2024-10-22T22:33:10","slug":"mango-jam-kuan-mark-muang","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/mango-jam-kuan-mark-muang\/","title":{"rendered":"Mango jam (Kuan Mark Muang)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>20\u00a0mangoes<\/li>\n<li>1 salt for tea spoons<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"phakhaolao.la\" data-entity-type=\"file\" data-entity-uuid=\"ae778822-47e8-4197-8b06-690789fc0b31\" src=\"\/sites\/default\/files\/public\/inline-images\/nmm.jpg\" class=\"align-center\" width=\"417\" height=\"278\" loading=\"lazy\" \/><\/p>\n<p>\u00a0<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"phakhaolao.la\" data-entity-type=\"file\" data-entity-uuid=\"42284a31-f1f7-4564-9713-ae8c4391959a\" src=\"\/sites\/default\/files\/public\/inline-images\/%E0%BA%A1%E0%BA%A121.jpg\" class=\"align-center\" width=\"400\" height=\"405\" loading=\"lazy\" \/><\/p>\n<p>\u00a0<\/p>\n<ol>\n<li>Peeled mangoes, cleaning the water<\/li>\n<li>Cut mango into small pieces and bring to shake machine for minced<\/li>\n<li>Heat the wok by using the low fire, add mangoes, and salt. Stir 4-5\u00a0hours until it reaches a thick stew, sticky or turn the color\u00a0<\/li>\n<li>Remove the wok from the fire, then leave it cool<\/li>\n<li>Serve or put into jar or plastic bag and put into refrigerator for long serving<\/li>\n<\/ol>\n<p><strong>Note:<\/strong><\/p>\n<ul>\n<li><em>you can add coconut milk during stir if need.\u00a0In contrast, you can not keep it for long serving<\/em><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>Recipes by: Dalasavanh<br \/>\n\u00a0<\/p>\n","protected":false},"template":"","format":"standard","story-type":[245],"class_list":["post-4784","story","type-story","status-publish","format-standard","hentry","story-type-desserts-sweets"],"acf":{"pkl_story_headline":"Mango jam, cooking recipe for long serving","pkl_story_authors":"Andy Souvanphakdy","pkl_story_image":4798,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao.la","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/4784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=4784"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=4784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}