คุยกับผู้ใช้:Jijiao/กระบะทราย

Bamboo and yanang soup (keng no mai)

   Bamboo and yanang soup(keng no mai) is a famous dist in northeastern Thailand, and usually is eaten with sticky rice. Local vegetables and herbs are the main ingredients. This dist is rich in nutreints, such as vitamins, mineral and fiber.

Benefits

  Bai-Yanang is one of the main ingredients in soup. Bai-yanang(Scientific name:Tiliacora triandra) is a famous herb in northeastern Thailand. It is rich in vitamin ans mineral. You can add vegetable like pumpkin and mushroom. If you add [1]pumpkin it rich antioxidant and beta-carotene, bamboo and yanang soup (keng no mai) so that soup is high protein, vitamin and essential amino acid that the body cannot produce and high fiber content reduce colorectal cancer.[1]

Ingredients

• Bai-Yanang (Yanang leaves),(Scientific name:Tiliacora triandra)
• 750 ml (3 cups) drinking water
• salt
• 5-10 Fresh chili and dried pepper
• 30 g Raw sticky rice
• 1/2 cup vegetables eg pumpkin mushroom
• 1 cup Boiled bamboo shoot
• 3-4 heads Shallots
• 1½ tbsp padaek (fermented fish sauce)

Instructions

• Squeezed yanang leaves with water then strain (1 cup or 250 ml).
• Cut the bamboo shot into slices.
• Crush the fresh chili, dried chili, shallot and raw sticky rice until pulpy.
• Bring the water from the strain into a pot .
• Pour the mixture into the pot.
• Add boided bamboo shoot.
• Boil and simmer over high heat for 5 minutes.
• Add fresh vegetables and mushrooms into a pot and boil for another 5 minutes.
• Add padaek (fermented fish sauce).
• Add pinch of salt.
• Ready to serve.

Reference

• ^[1]MedThai.ย่านาง.Retrieved March 20,2018,from https://medthai.com/ใบย่านาง/.