Hello, after I came back from Ubon Ratchathani province, this morning I didn't give alms to monks because today I was very tired, so I didn't give alms. I woke up this morning and there was someone next door's work. Well, black ivory work. It's black and white, so I was busy and didn't buy many dishes to make. Today I'm making Khanom Jeen Nam Pa Kai. This is the raw material for Khanom Jeen Nam Pa Kai. It has chicken legs and chicken meat on the chicken thighs. It's a large dried chilli. Shallots and Onions want to sell fermented fish sauce and noodles. And they have another menu for their son, which is stir-fried beans with pork. This menu is very easy to make. The ingredients will be pork. This one will be the loin. Pork neck, yardlong beans, and chopped chili peppers, but there will be green cap seasoning sauce, oyster sauce seasoning powder, and a little sugar for stir frying, then minced garlic, chicken leg liquid, let's go look at the picture, right?
This is our khanom jeen nam. Nam pha is not coconut milk nam. This khanom jeen nam is a Thai food. In Thailand, they use coconut milk. But if it's from the northeastern region, it will be nam jeen, which means it won't. Add coconut milk and the ingredients are simple: chili peppers, fermented fish sauce, red onions, and then add fresh spring onions to garnish. This one is that it will be a free gift solution for both the Northeastern region and the Northeastern region of Thailand. In some houses, they eat it like this, without coconut milk. But if it's really Thai khanom jeen, there will be coconut milk curry, there's also curry paste, and there will be chili paste. This chili paste is truly Thai. The ingredients for the chili paste are There will be peanuts, possibly crab meat, and kaffir lime and coconut milk. It will be a chili paste that will have a salty and sweet taste. The taste of chili paste also makes foreigners love it, but today there is none to see. There is only liquid to see. And then we'll finish it off with stir-fried beans with pork. Let's go see.
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