Delicious, never bored!

# Chinese dessert, coconut milk

Chinese dessert, coconut milk solution

Fish meat (shellfish, tilapia, or mackerel) boiled, cooked, meat-preserving sheep: 500 grams

Coconut milk and coconut milk tail: 1 kg (head and tail separation)

Instant Spicy Curry Peppers: 100 grams (or self-pounding)

Freckles: 200 g (fine spinning or pounding)

Fish Boiler: Kha, Lemongrass, Bergamot Leaf

Seasoning: Fish sauce, a little beep sugar.

Fish balls or chicken feet (choose to wear as you like)

If you want to pounding your own curry pepper: the main ingredients are water-soaked dried chili, shallots, garlic, kha, lemongrass, freckles, and a bit of shrimp paste.

👉🏻 how to do

Boil the fish and prepare the curry:

Bring the fish to the boil with the fish boiler (kha, lemongrass, bergamot leaves) and salt until cooked.

Scoop up the meat of the fish, and the sheep rest the meat, and the boiled water of the fish is mixed with liquid.

Bring the lambed fish meat and pounce or churn together with the finished freckles and curry peppers.

👉🏻 simmer:

Set the pot on a soft fire. Put the coconut milk to simmer until it starts to break.

Put the curry and fish meat on it, stir it to smell and match the coconut milk.

Add coconut milk tail and fish boil water to it. Stir well. Adjust to medium heat. Wait until boiling.

Seasoning and adding additional ingredients:

When the liquid is boiling, add the fish balls or chicken feet (if available) to the boil until cooked.

Seasoned with a little fish sauce and beep sugar. Taste the taste to a salty lead. Sweet along a little.

Simmer for a moment to thicken and fillet.

👉🏻 serve:

Scoop coconut milk liquid on Chinese pastry, eaten with fresh vegetables as you like, such as sprouts, bud leaves, lettuce, and boiled eggs.