- qej - 5 cov hniav
- cilantro (los yog parsley) - 1/4 iav
- ntses sauce - 1/4 khob
- zaub roj - 1/4 Khob
- sauce Khoisin - 2 Art. diav
- Av Coriander - 1 1/2 Teaspoons
- ntsev - 1 teaspoon
- dub lossis dawb kua txob - 1 teaspoon
- nqaij qaib - 8 pieces
- Thai Chilli sau qaub - Mus saj
1. Muab cov qoob loo qej, tws cilantro, ntses ntses, zaub roj, Hoixin sauce, coriander, ntsev thiab kua txob hauv rab txhuam kom txog thaum tus. Npaj cov nqaij qaib hauv cov iav loj lossis cov tais diav. Ncuav lub nqaij qaib nrog npaj npaj marinade, yog li ntawd nws evenly npog nws. Npog thiab tso kom txias rau ob peb xuab moos los yog thaum tsaus ntuj. 2. Yog tias koj siv lub qhov cub, nws kub txog 230 degrees. Npog cov tais nrog lub hau lossis ntawv ci thiab ci nqaij qaib rau li 25 nas this. Yog hais tias lub sauce pib mus hlawv, ntxiv ob peb tablespoons dej mus rau zaub mov. Tshem tawm lub hau los yog ntawv ci thiab ci rau lwm 5-10 feeb, kom txog thaum cov nqaij npaj, thiab lub crust ua crispy. 3. Yog tias koj siv ib cov hniav nyiaj hniav kub, ua kom sov thiab qab cov nqaij qaib rau ntawm daim ntaub nplaum, nrog rau lub hau, rau li 40 feeb. Peel yuav tsum crispy, thiab nqaij yuav tsum zoo ci. Npaj txawb rau cov phaj thiab pab nrog Thaib ntses kua zaub.
Kev Pabcuam: 8