Cow Hide Cassia Curry is a local food of the northeastern region. It is a thick curry with a slightly bitter taste from the Cassia leaves. and oil from cowhide mellow taste Eat with hot steamed rice. They fit together very well.
raw material
500 grams of boiled cassia leaves
500 grams of cowhide
Yanang leaf juice 1 liter
2 ladles fermented fish sauce
2 tablespoons fish sauce
Karen chili as desired
1 handful of basil leaves
1-2 handfuls of spring onions
method
Wash and boil cassia leaves thoroughly and set aside.
Cut the cowhide into bite-sized pieces and wash thoroughly.
Pound the curry paste together. Using dried or fresh chilies, shallots and lemongrass.
Place a pot of water with Yanang leaves. Add the curry paste and stir until combined.
Add cowhide and boil until boiling.
Add Cassia leaves. Continue to boil until boiling again.
Season with fermented fish sauce, fish sauce, and Karen chilies as desired.
Put in the basil leaves and scallions. Taste again
Lift and serve
Tips
Boil the cowhide until tender before adding the cassia leaves. To keep the cowhide from being too hard
If you don't like bitterness, you can add basil leaves to boil with cassia leaves from the beginning. So that the basil leaves can help absorb the bitterness of the cassia leaves.
Add Karen chilies as desired if you like the spiciness.
Benefits of Cassia Curry
Cassia curry is a highly nutritious food. Rich in vitamins and minerals such as vitamin A, vitamin C, iron and calcium. Helps nourish the body, nourish eyesight, and prevent anemia. and strengthen bones and teeth
Cassia curry with cow skin is a local food menu that is easy to find and eat. mellow taste beneficial to health Suitable for eating as a main meal or snack.
