Today's menu: Bitter oyster curry

** Hello, all my lovely friends, today I will take you to cook Bitter Oyster Curry, another delicious menu. That's easy to do. And delicious too.**
We have been able to find periwinkle in the canal near Pa Oi at the end of the village.
This time we got a lot of bitter clams.
Up to 2 large tanks at once which we will make a menu of bitter clam curry The first step is to wash the stone thoroughly. Rinse with water several times until all soil is removed from the shellfish.

Then take the clams and cut off the bottom of the clams so they can be eaten easily.
Then prepare the ingredients, including sticky rice soaked in water, chilies, onions, jakha, kaffir lime leaves.
Nanglert leaf vegetables, spring onions and seasonings, fermented fish, noir powder, instant seasoning powder, salt.

Then place the chilies in a mortar and pound them thoroughly. Pound the soaked sticky rice together, then pound the grass.
Tear off the kaffir lime leaves, then prepare to set the pot, pour enough water into the pot to boil, add the kaffir lime leaves and chili peppers.
Then put the clams in. Followed by various seasonings. After a while, bring in the spinach leaves. Taste the delicious flavor and you can remove it from the oven.
When eating clam curry, some people will use a stick to poke the clam head out. Or some people may not be wood, depending on each person's preference.

Thank you friends and brothers and sisters for your support. Come and read the story tomorrow. Bye bye.