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Kanom Jeen Sauna
KHANOM JEEN SOA NAM
raw material
for 4 people
White grated coconut 500 g
4 cups warm water
finely chopped pineapple
2 cups
Sliced Thai Garlic
1/4 cup
1/2 cup thinly sliced ginger
1/2 cup dried shrimp
1/4 cup granulated sugar
garden chili
15 grains
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2 lemon slices
1/4 cup fish sauce
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Khanom Jeen 12 catches
Boiled duck or quail eggs
coriander leaves, sliced chili peppers and butterfly pea flowers for decoration
Jang Lon
300 g grated fish fillets
1 tablespoon roasted curry paste
sea salt
Procedure for making Kanom Jeen Sauna Nam
1
Prepare the coconut milk by squeezing all white grated coconut with 2 cups of warm water. Massage thoroughly. Squeeze the coconut milk through cheesecloth until 3 cups of coconut milk come out. Add the rest of the coconut to the remaining warm water. Squeeze it out to get 2 cups of coconut milk, set aside.
2
Make Janglon by pounding the fish fillet, roasted curry paste with salt water (1 teaspoon of sea salt dissolved in 1 tablespoon of water) until well combined. Add coriander and knead until sticky. Place the pot of coconut milk on medium heat. Dip a teaspoon or hand in water to dampen it. Lap or mold Jang curl into an oval shape. Add janglon to boil in coconut milk until cooked and floating. Scoop out into a pot of coconut milk that is set over low heat. (Make sure people don't let the coconut milk boil. otherwise it will break it)
3
Served by arranging rice noodles on a plate. Coconut milk with janglon in a cup Set up a sauna machine, including pineapple, sliced garlic, sliced young ginger, dried shrimp, sugar, sliced chilli. sliced lemon Place boiled duck or quail eggs. Garnish the dish with sliced red chili, coriander leaves, butterfly pea flowers, and fish sauce (add sliced chili). Separately put in a bowl. When eating, top with coconut milk. Mix everything and season with sugar, fish sauce, lime juice as desired.