{"id":6154,"date":"2019-06-20T00:00:00","date_gmt":"2019-06-20T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/fried-sweet-green-young-banana\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"fried-sweet-green-young-banana","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/fried-sweet-green-young-banana\/","title":{"rendered":"Fried sweet green young banana"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u00a0 \u2022\u00a0\u00a0A hand of green young banana (Kluai Nam Wa)<br \/>\n\u00a0 \u2022\u00a0 Limewater<br \/>\n\u00a0 \u2022\u00a0\u00a0Vegetable oil<br \/>\n\u00a0 \u2022\u00a0\u00a05 tablespoon water<br \/>\n\u00a0 \u2022\u00a0\u00a01 cup of sugar<br \/>\n\u00a0 \u2022\u00a0\u00a01 tablespoon Cheese\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a01 tablespoon of butter<\/p>\n<p><strong>Method<\/strong><br \/>\n\u00a0 1.\u00a0\u00a0Peel banana and chop through the long side, then soak for 15 minutes<br \/>\n\u00a0 2.\u00a0\u00a0Heat the pan with oil, fry banana until golden and crisp. Remove from the pan for draining<br \/>\n\u00a0 3.\u00a0\u00a0Add sugar, stir until dissolve and thick stew<br \/>\n\u00a0 4.\u00a0\u00a0Add butter by lowing the heat. Toss banana into the pot and stir for few minutes before transferring to the plate or bowl<br \/>\nInformation by SNV Netherlands Development Organisation<\/p>\n<p><strong>Video by<\/strong> \u0e04\u0e23\u0e31\u0e27\u0e41\u0e25\u0e49\u0e27\u0e41\u0e15\u0e48\u0e40\u0e2d\u0e4b\u0e08\u0e49\u0e32\u0e32<\/p>\n","protected":false},"template":"","format":"standard","story-type":[245],"class_list":["post-6154","story","type-story","status-publish","format-standard","hentry","story-type-desserts-sweets"],"acf":{"pkl_story_headline":"There are many versions of banana in Laos\u2019s food such as, Sweet banana, toasting banana or fried banana and all of recipes can cook with a little bit ingredient","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6159,"pkl_story_video":"","pkl_story_image_credits":"Vannakhone Phongpadid @ khone_food","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6154","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=6154"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}