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Finely grate vegetables.
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Warm 3 tablespoons of the olive oil in a frying pan, add the grated vegetables and cook for 6-8 minuntiluntheythavehave started to soften.
There's every likelihood the booze won't be cooked off in that time, the meat will be chewy and the sauce flecked with rawish strips of grated vegetables.
Directions: 1. Transfer grated vegetables into a colander, and sprinkle with salt.
Mix grated vegetables, noodles, and tofu together in a large bowl until ingredients are evenly distributed.
Put in all the cut up and grated vegetables and fry until very soft.
Get a fix of the "holy trinity" of grilled chicken (gai yang), sticky rice (khao niew) and grated vegetable salad (som tum) at Nomjit Gai Yang (corner of Ekamai Soi 18), one of the neighbourhood's most longstanding and well-regarded vendors of Isaan cuisine.
Grate the vegetables very finely to make the rissoles have a nice, smooth textures.
It's better to grate the vegetables with a hand grater.
Try not to grate the vegetables (as they can go mushy), but make them as Julienne style strips.
To prevent food from sticking to the grill, occasionally brush the grate with vegetable oil.
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