Store
ProductsIngredients
| Citronella | 1 stalks |
| Galangal | 2 slices |
| Shallots | 2 pcs |
| Lemon Leaf | 2 pcs |
| Red chili pepper | 1/2 pcs |
| Parsley | 2 stalks |
| Fish Soup | 250 ml |
| Fish Sauce | 2 tbsp |
| Evaporated Milk | 3 tbsp |
| Eggs | 2 pcs |
| Straw Mushroom | 2 pcs |
| Shrimp | 2 pcs |
| Lime Juice | some |
| Salt | some |
Directions
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Remove the heads from shrimps. Cut open the shrimp with the shells and remove the intestines. Citronella cut into section, shallots and straw mushroom cut into half.
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Squash the citronella and galangal, boil with fish soup, shrimp head, shallots, lemon leaf, red chili pepper and parsley root with Panasonic Induction Cooker (15A) KY-E227D, select ‘Heating Level 7’.
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Reduce to ‘Heating Level 4’, add the shrimp cook until the color change, then peeled and seasoning with salt and lime juice.
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Use sieve to separate the soup, leave it for cold down.
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Mix the eggs with fish sauce and evaporated milk into the soup, gently stir well, sieve and equally pour into the Chawan.
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Use Panasonic steam oven, select ‘Auto Menu 2: Steam Egg’, after the program add in the shrimp and straw mushroom steam for 1 minute more.
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Decora with the parsley and chili sauce.
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