****** Mackerel paste a menu that I recommend. Because of the addition.Poignancy and tenderness of the meat has time to eat mackerel.
Is to sensitize the tongue and the soft aroma as well.
*** Spice paste mackerel
1. Steamed mackerel (medium), the third.
2. Paprika fresh grain capacity two big red (or green pepper 3 tablets).
3. Garlic 1 point
4. Hua Thai shallots 1 point
5. Clean water ½ -1 liter
6. Fish Sauce 1 cup well.
7. Tablespoons lemon juice 9.
**** How to cook mackerel paste.1. Cool the shaft sleeve chilli, garlic and onion, cut into small pieces.
Dry clean the drain Time will be ripe for roast easy
2. The mackerel in vegetable oil for frying. Using medium heat.
Leaving the cold keeps sheep meat not on the bone.
3. The pan set on the fireplace. Using medium heat.
Add fresh chilli, onion, roasted garlic together until everything done.
4. Lap put mortar pound While still hot is easy to debase. Low and most detailed.
5. Put two fish in the sheep down to low until the following details. And mix together.
6. To scoop all ingredients at low and put in pot Add fish sauce and lime juice.
Water, stir all ingredients together and then melted into the lead on the stove.
Use medium heat until boiling boiling curry. Meantime, to watch the water.
Do not put too dry from heat serve with boiled vegetables.
Wing bean as bean or other vegetable can.
Serve with the mackerel paste.
*** Chilli mackerel are excellent sources of food. If then to Thailand.
To march to the market that are sold every time, everywhere.
If not eating out and paste to use on a hot stove.
Using low heat will keep several days to eat.
Add water if the formula could do more to decrease their size mackerel
That may be smaller due to unequal big fish will rise Time to enter the water gradually.
Do not put very clear to paste. If the input already clear, then boil until the paste until slightly thick.
*** And the new
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