Monday, 26 September 2011

Pork Ball Paneang

  • 500 grams mince pork 
  • 2 tbsp cooking oil or olive oil 
  • 50 grams paneang chilli paste (can find in a packet at supermarket) 
  • 1 tbsp sugar
  • 2 tsp fish sauce 
  • 20 grams corn flour
  • kuffir lime leave, chopped  
For the paneang sauce
  • 2 tbsp olive oil/cooking oil 
  • 30 grams paneang chilli paste
  • 250 cc of coconut milk 
  • 1 tsp fish sauce
  • 2 tsp sugar 
  1. Mix mince pork with chilli paste, sugar, fish sauce, oil, corn flour and kuffir lime leave.
  2. Make into ball and deep fried until cook and set aside in the plate. 
  3. Make the sauce by mix all ingredient in a saucepan and put on low heat until fragrance.
  4. Remove from the heat and pour over the mice pork and serve while it's hot.    

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