Recipe and method for making rice balls with chili paste and mackerel.

Abstract

OCR 10KL (12 / 02 / 2569) The recipe for rice balls with mackerel chili paste includes the following ingredients: jasmine rice, garlic, bird's eye chilies, shrimp paste, and eggplant. The ingredients include lime juice, water, palm sugar, chicken eggs, acacia leaves, mackerel, and oil, with the production process involving cooking fragrant rice. Bring the jasmine to a ripe point. Wash and slice the garlic, bird's eye chilies, acacia leaves, and lime. Wrap the shrimp paste in banana leaves. Then grill over low heat until cooked and fragrant. Next, pound together bird's eye chilies, garlic, shrimp paste, palm sugar, and eggplant. To make the chili paste, gradually add lemon juice and water to the chili paste, stirring constantly. This will give you shrimp paste chili sauce for frying the omelet with acacia leaves. Then cut it into pieces. Remove the flesh from the fried mackerel. Make fried rice with chili paste by stir-frying the rice and shrimp paste in a pan. Finally, combine the prepared ingredients to make the fish paste rice balls, using the omelet with acacia leaves as the base, and then add the fried rice. Layer the shrimp paste chili sauce and mackerel, then roll it into a cylindrical shape. Cut into bite-sized pieces and serve.

Claims

OCR 10KL (12 / 02 / 2569) 1. The recipe for rice balls with mackerel chili paste includes the following proportions: 15 percent jasmine rice by weight. Garlic 5 percent by weight. 10 percent by weight of bird's eye chili peppers. Shrimp paste 5 percent by weight. 5 percent by weight of eggplant. 5 percent lemon juice by weight 5 percent water by weight. 5 percent palm sugar by weight 15 percent chicken eggs by weight. Cha-om (Acacia pennata) 5 percent by weight. 15 percent mackerel by weight. 10 percent oil by weight 2. The manufacturing process of rice balls with chili paste and mackerel, as per claim 1, involves the following steps: A. Wash the jasmine rice thoroughly and put it in the rice cooker. When the rice is cooked, use a ladle to fluff it up evenly so that the rice... Let it heat up evenly and then cover the pot. B. Wash the garlic, bird's eye chilies, acacia leaves, and limes thoroughly, then dry them and chop them up. C. Wrap the shrimp paste in banana leaves and grill over low heat until cooked and fragrant. d. Combine bird's eye chilies, garlic, shrimp paste, palm sugar, and eggplant in a mortar and pestle and pound until well combined. Add lime juice and water and mix. Add the chili paste little by little and stir until well combined to make shrimp paste chili sauce.

3. Crack the eggs into a bowl, add the chopped acacia leaves, and whisk until well combined. Pour the mixture into a pan with hot oil and fry. Cook over medium heat until thoroughly cooked, then remove and let cool. Slice into pieces. F. Fry the mackerel and remove the bones / flesh. B. Stir-fry the rice and shrimp paste in a pan until well combined. C. Place the omelet with acacia leaves (from step E) as the base. Then, place the fried rice with shrimp paste (from step B) and the mackerel (from step F) on top. Stack them together and roll them into a cylinder to make rice balls with chili paste and mackerel. Cut into bite-sized pieces and ready to eat.