Chin Hoom

Chin Hoom

(Tenderloin in Herbal Curry Paste)

INGREDIENTS:

                500          gram           Tenderloin

                10             tbsp             Dried Chili

                3               tbsp             Shallot

                1               tsp               Salt

                1               tbsp             Garlic

                2               tsp               Soup Powder ( Knor Brand)

                2               tbsp             Parsley Root

                2               tbsp             Lemongrass

                2               tbsp             Sugar

                1               tbsp             Fish Sauce

                3               tbsp             Oil

                3/4           Cup             Water

PREPARATION:

1.  Clean the Tenderloin, cut into samll pieces

2.  Prepare salt and slice shallot, dried chili, lemongrass, garlic and parsley root, then pound them all.

3.  Put the herbal curry paste, sugar, soup powder and fish sauce mixed together with tenderloin.

4. Leave it for 1 hour in the bowl.

5.  Put the oil to a pan with Tenderloin in herbal curry paste, Stir-fries for a while (in about 2 minutes) in low heat.  Fill with 3/4 cup of water inside a pan.

6.  Boiled down into a little water, the taste should be a bit salty and spicy. After that turn off the stove.

7.  Served with Steam Rice.