Cassia leaves stew ( Ohm Bai Khie Lek sai Nung)

Ingredients

• 1 small blow for cassia leaves
• 1 cup for boiled buffalo skin
• 1 tea spoon for salt
• ½ tea spoon for fermented fish
• 1 tea spoon for stock powder
• 5 stalks for spring onion
• 7-8 chilies
• 2 lemongrasses
• 8-10 for Yanang Leaves
• 3-4 cloves for garlic
• 2-3 onions
• 2-3 stalk for dill
• 2 table spoons for soaked sticky rice (pounded)

Method

• Boil cassia leaves three time ( 15-20 minutes for each time), cut and pound
• Shaking Yanang leave by shake machine
• Slice and pound chilies, garlics, lemongrasses and onion
• Heat the pot, add Yanang juice, soaked sticky rice pounder, stock powder, salt, fermented fish, and pounded chilies, garlics, lemongrasses and onion
• When the pot heat, add buffalo skin and cassia leaves. Stew for 20 minutes
• Slice spring onion and dill, then put into the pot
• Taste and adjust
• Transfer to the bowl for serving

variation

• add pork or meat instead of buffalo kin
• add more ingredient like Ant eggs

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