INGREDIENT    
Cirio borlotti 200 g
Cirio chopped tomatoes 400 g
Cirio Pomodorini 800 g
boiled champignon mushroom sliced 200 g
soy sauce 5 Tbsp
sour tamarind paste concentrate 3 Tbsp
water 2 Cups
olive oil 3 Tbsp
chopped coriander 3 Tbsp
chopped spring onion 2 Tbsp
Boiled Penne 400 g
fried chopped onions 50 g
    
Cirio Borlotti Paste
Cirio Borlotti 200 g
salt 1 Tbsp
ferment bean paste 100 g
mashed roasted rice 5 Tbsp
sweet dark soy sauce 2 Tbsp
    
Spicy Paste Ingredient    
crushed dried chillis 1-2 Tbsp
coriander roots 20g
garlics 50 g
shallots 150g
salts 2 Tsp
plum sugars 150 g
Cirio Borlotti paste 2 Tbsp
 

DIRECTIONS
1. "Cirio Borlotti Paste": Mix the borlotti with salt and keep in the refrig-erator 24 hrs. After 24 hrs. rinse the salt from the borlotti. Mix ferment borlot-ti, ferment bean paste, mashed roasted rice, sweet dark soy sauce and I cup of water. Blend thoroughly.

2. "Spicy Paste : Blend crushed dried chillis, coriander roots, garlics, shallots, salts, plum sugars and Cirio Borlotti paste.

3. Stir-fried champignon mushroom sliced until the color turn to brown. Add Spicy Paste",water, Cirio chopped tomato and stir-fried all the ingredients over medium heat.

4. Add Cirio brolotti and Cirio Pomodorini and season with soy sauce, sour tamarind paste concentrate.

5. Boil penne

Prepare to serve
Pour "Nam Prik Ong" sauce over the penne. Sprikle with chopped coriander, chopped spring onion and fried chopped onions.