CRISPY RICE WITH COCONUT DIPPING SAUCE

CRISPY RICE WITH COCONUT DIPPING SAUCE

* CRISPY RICE 10 - 15 pieces.

* Medium-sized Shrimp 8 to 10 characters (cleaned, peeled and chopped fine).

* 100 grams pork.

* Garlic, peeled 1 tsp.

* 1 teaspoon coriander root.

* Pepper seeds 1/2 tsp.

* 2 tablespoons sugar.

* 1 tablespoon fish sauce.

* 2 tablespoons tamarind juice.

* 2 tablespoons red onions profile.

* 350 grams of coconut milk.

* Roasted peanuts 1/4 cup.

* Red pepper, cut into pellets ricochet 2 (for garnishing food).

* Coriander leaves (for garnishing food).

How to do step by step.

1. Pound celery root, garlic and pepper together until homogeneous granules.

2. The coconut milk (200 grams) and put the pan on medium heat. Then pound the mixture prepared in step 1 to be integrated with the coconut milk, onions and cracked it.

3. Add pork chops and shrimp and stir until almost cooked. Then add the remaining coconut milk, red onions and stir to Season with sugar, fish sauce, tamarind juice and roasted peanuts, and then put down. Stir until ingredients are well off.

4. Spoon sauce ingredients in a bowl and sprinkle with coriander and cayenne pepper. Served with fresh vegetables and other Kgawtag (cucumber, cauliflower, etc.)

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