Method
1. Soak a bowl
of water
dried kelp
Set aside.
2.
Blood rots
Blanch them in water
Peel the shells
and set aside.
3. Soak the rice noodles in warm water to soften them, drain the water and set aside.
4. Blanch
the mung bean sprouts
and drain.
5.
Garlic
5 cloves, 5 shallots, 3 slices of ginger,
dried chili pepper
Put 100 g in a blender, add
half a cup of water
and mix to obtain a paste, set aside.
6. Make spicy sauce soup: pour water into a medium saucepan, add salt and chicken bones and bring to a boil.
7. Pick up the chicken bones and pour them into the
food waste bucket
.
8. Add the chili paste previously mixed in step (5), then sprinkle with chili powder.urry
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And
turmeric powder
, stir evenly with a wooden spoon.
9. Then add the
pandan leaves
and
curry leaves
and cook for 15 seconds. .
10. Then add the soy sauce and oyster sauce and continue to simmer. When the spicy flavor overflows, add the
coconut milk
11. cut the tofu sprouts in half into the pot and stir them with a wooden spoon. You can also sprinkle a little grated coconut
to make it a real “spicy salsa”.
12. Before serving, put an appropriate amount of soaked rice noodles in a large bowl, pour in the spicy sauce soup, and take 3 or 4 pieces. Put the tofu sprouts in a bowl, add some blood clams, stack mung bean sprouts and kelp, and sprinkle with chopped green onion. It would be perfect if you couldAdd chopped fried shallots,
Chili padi
You can choose the chopped ones yourself.