Rattan curry, ancient Isan house curry (but before)

🍲 Menu Name: Rattan Curry with Red Ant Eggs

🥦 raw material: rattan, red ant eggs

🥣 How to do

🌱 Prepare rattan:

Bring the peeled soft rattan shoots and thorns and cut them into pieces.

Bitterness Reduction Tips: Some recipes will bring rattan to boil in water 1-2 times and pour the effluent before bringing the curry. But some people like the bitter taste and believe it is a medicine, so it is not popular to boil.

🔥 Prepare the curry:

Bring the fresh chili pepper / chili pepper (and a little salt) to pounded enough coarsely or pounded with fine rice (if using rice) and set aside.

🔥 boil curry:

Set a pot, add water (and add water if desired), boil until boiling.

Seasoning and adding ingredients:

When the water boils, put the curry on it, stir it together.

Put. Meat (such as chicken or fish), boil until the meat begins to ripen.

Add rattan shoots and other vegetables (such as mushrooms) to the boil.

Seasoned with fish sauce and fish sauce. Taste to be salty, collarless and mellow as you like. If you like sour taste, you can add soft tamarind tops (traditional ancient recipes usually do not taste sweet).

🔥 final step:

Continue boiling until the rattan shoots are soft-cooked (but still crunchy) and the ingredients combine well.

Before lifting down, put the jellyfish leaves in. People give enough and turn off the lights immediately.

Scoop in a bowl and serve with sticky rice or hot steamed rice.

🌿 The medicinal properties of rattan.

Rattan is a medicinal plant that locals believe has many aspects of its properties, especially in its shoots and roots, balancing the elements, driving hot poison, driving the wind, allowing it to sleep.