Kheang Khee
Lek
(Thai copper
pod thick soup, or known as Cassod tree)
Ingredients
Young leaves or tips of Thai copper
pod 5-6 cups
Yanang leaves 30 leaves
Chilli 5-7
Salt 2
tea spoons
Soaked sticky rice 1 table spoon
Lemon grass 1
Sweet basil 1 cup
Fish sauce 2 table spoons
Fermented fish sauce 3 table spoons
Red shallot 2 heads
Green onion 3-4
Chopped spare ribs 1 cup
Instruction
1.
Boil Thai copper pod leaves in a pot with salt for ten minutes,
and drain the water. Repeat this 2-3 three times to reduce the bitter taste of
the leaves. Take it aside.
2.
Squeeze or compress Yanang leaves to get the green juice
with 2 cup of water. We recommend put the leave in food processor with water,
and then put the juice on the strainer, discard the fiber of the leaves.
3.
Pour Yanang juice into a pot, then add boiled Thai copper
pod leaves.
4.
Pound soaked sticky rice with chilli, red shallots, and
lemon grass together until it become a paste.
5.
Take the paste into a pot, and turn on the stove wait for a
few minutes until it boiled add spare ribs.
6.
Seasoning with fermented fish sauce and fish sauce, finally
add green onion. Turn off the stove.
7.
Serve with steamed sticky rice.
Benefit
Thai copper pod has a lot of benefits
such as helps to stimulate or
facilitate evacuation of the bowels. It is a good source of Iron,
vitamin A, C, and Beta-Carotene. It is good for your skin and your eyes, yet
help to increase the immunity system. It helps to reduce the stress, it works
with your nerve system. In the other word, it help you to go to bed easily, and
soften your stool in the morning.
Video for demonstration
Download e-book
Please download e-book for this recipe here
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