Custard & Tomyum eel (eel soup)

Custard & Tomyum eel (eel soup)

Most people who eat food or chefs, cooks might not be familiar, because this is an ancient type of soup recipes. Custard apple leaves, that makes it taste really delicious.   
Custard  (English: Sugar Apple  ; Scientific name: Annona squamosa Linn .) is a small perennial plant with many branches high 3-8 meters of the white flesh. Sweet leaves are alternate, 3-6 cm wide, oblong-lanceolate, 7-13 cm long,

Properties :  fresh leaves and  seeds can kill insects and preserve laxative , heal wounds

Tomyum eel (eel soup)

Raw : eel, onion,  coriander,kaffir lime leaves, lemongrass, chili, tamarind, galangal,  custard leaves, white wine produced by Factory isan.

Seasoning:  flavour enhancers, salt or fish sauce
Method:

         1. do not forget drink while wine one shot.  wash an eel with water and put it pot and pour while wine on itwait until the eel dies.
         2. Boiling water to a boil.  Kaffir lime, leaves,lemongrass, chili, tamarind, galangal, cut to pieces into boiling water     
         3. Bring eels prepared to put in the pot until cooked.
         4. Put onion, coriander ,  custard and stir to combine. 
         5.. Put flavour enhancers, salt or fish sauce, stir well before tasting the finished one quarter cup of white wine
         6. Dip bowl to eat it or use eaten with alcoholic drinks.

                                                 Method For cooking

                                            

                                                   link: EASY-LOW-FAT.

                                               
                                            link: Baby does not like to eat vegetables.