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Hello ❤️ Hello, today I will be reviewing traditional Thai food. Why is it said ancient? Because in the past, in the countryside of Thailand, during the rainy season, if the villagers found water, they would catch a lot of fish because they caught a lot of fish. If they couldn't eat it all, they came to preserve the food, which was to ferment the fish to make fermented fish. Once they made fermented fish, after boiling the fermented fish to make fish sauce, if there was any left over we would eat it and make it into fermented fish. Simmering Pla Ra Songkhrueng or even making minced Pla Ra is another way of preserving food, for which we have a lot of raw materials. For rainy season fish, villagers since ancient times have brought fish to make fermented fish, and then it becomes a menu. Each menu is made from Pla Ra. Today I have brought Pla Ra to make a menu that has been made for a long time, that is, Pla Ra Song Khrueng.. This Pla Ra Song Khrueng has a lot of ingredients and that's enough. When finished, we eat it with fresh vegetables as a side dish. Let's have a look at the ingredients for making Pla Ra Song Khrueng. Pla Ra, which we already boiled Pla Ra in a bottle, minced pork , bell peppers, red chili peppers, and herbal ingredients are as follows: galangal , lemongrass , kaffir lime leaves , shallots, galangal. Followed by seasonings, there will be coconut sugar and tamarind juice. These are our main ingredients, we know. From the raw materials, let's see what the raw materials look like.
And we have 2 more ingredients, those are brinjal eggplant and bamboo shoots. For this Pla Ra Song Khrueng, we can't do without these 2 things. Let's go see what the brinjal eggplant and bamboo shoots look like.
And another important thing that is missing is coconut milk. Let's see how to make it. We take the fermented fish sauce that we boiled and we put it in a bottle. Put it in a pot, heat it, followed by coconut milk. Put the coconut milk in the whole box. When the water is boiling, add it. Put in all the herbs. When it boils again, put in the minced pork because that train has already been cut, followed by bell peppers, boiled bamboo shoots and brinjal. Now let's season it with coconut sugar and tamarind juice. Taste the flavor to your liking because the pot is boiling well then turn off the heat and turn it down. This fermented fish has a salty, salty taste, not sweet, only that we add sugar instead of MSG and that's it. Serve with fresh vegetables. This one is finished and ready to serve with hot steamed rice. .........For this post, I would like to thank everyone. I hope this post will be useful for everyone who knows about this menu and wants to make it for me today. Thank you very much . .........thank you
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