Panang Bologna, dry version of Panaeng Pour hot steamed rice Fragrant curry paste with cheese. For this dry panang dish, the flour has been adjusted to use bologna. And then add more cheese. so will get more oiliness You can eat with hot steamed rice.
- 200 grams of bologna
- 120 grams of coconut milk
- 2 tablespoons of Panang curry paste
- 1/2 tbsp fish sauce
- 2 tbsp sugar
- Red chili peppers as desired
- 2-3 kaffir lime leaves
- 1 cup cheese
How to make Panang Bologna
Heat a pan over medium heat, add some coconut milk. Wait until the coconut milk starts to crack.
Add panang curry paste and stir until cooked and fragrant. Add the rest of the coconut milk. Stir until well combined.
Put down the bologna mix well enough
Season with fish sauce, sugar, followed by kaffir lime leaves. and chili peppers Stir well.
Add the cheese, mix well, wait until the cheese melts, turn off the heat and ready to serve.
Our Panang Bologna is ready to be served.