Fish curry sauce:Ingredients
1. 8-10 grains dried peper. Chop and bring the seeds out
2. 4-5 shallots
3. 1/4 cup garlic
4. 1/2 cup. peel thinly sliced zerumbet
5. 5 pieces of sliced galingale
6. 3 tablespoons sliced lemon glass
7. 1 teaspoon salt
8. 5 talbespoons flesh of salted fish
9. 1 fresh serpent-headed
10. 2 cups coconut cream
11. 3-4 cups coconut milk
12. 1 teaspoon good quality shrimp paste
13. 3 citron leaves
14. 2 tablespoons fish sauce
Heat coconut milk to boiling point together with garlic, zerumbet, galingale, lemon glass and salt until disintegrating. Pour them and dry on the seive.
Boil the fresh serpent-headed fish with coconut milk for 15 minutws. Pour cooked fish and dry on the seive.
Pound boiled spices (No.1) in a mortar until fine. Add cooked fish(No.2) and salted fish, then pound until well mixed.
In a pot, dissolve fish curry paste in coconut cream and mix boiled coconut milk together. Stir on medium heat ton boiling point until glossy (half an hour). Add fish sauce last of all for serving with nookle and Gaegn-Kom.
Chop balsam apple and pintch the seeds out. then slice across. Marinate the sliced balsam apple 10 minutes and clean with cold water. Then put cleaned balsam apple in boiled water with salt 5 minutes.
Morning glory, pintch some leaves off and slice across thinly, then wet with boiled water.
Heat the oil, stir shreded shallots until yellow brown. Cook bean sprout and basil to boiled water. (put a little oriole for coloring)
Slice green or red pepper to be put beside with noodle,cooked balsam apple and other cooked vegetables to serve with fish curry sauce.
Note: Gaeng-Kom means cooked balsam apple"