Agasta

The scientific name of Sesbania grandiflora.
Wood is native to Southeast Asia, just as medium-sized trees.3-10 meters high, just as plants grow faster, both in dry and moist. Just a tree.Many branches. The rough bark. I look just like flowers.Terms of pea flowers are either white and red.

 

 

Agasta flower

 

 

 

        The agasta was taken from the top leaves. soft leaves a sweet taste to it.Are much more popular in the rainy season, then topped with boiled coconut milk. Or eat just a vegetable dip namprig.Upon entering the winter season. The flowers range from soft and sweet, slightly bitter. I'm using my agasta.The agasta of white flowers.

shrimp agasta flower kang som

The benefit of agasta is to help edit and beta carotene. Nourishes the eyes and cancer. Strengthen bones. It has a high calcium and phosphorus. 

Agasta my suggested menu.
shrimp agasta flower kang som  .

Garnish.
white agasta flower pollen out 3 cups.
 shrimp, 3.
3 tablespoons fish sauce.
3-4 tablespoons tamarind water.
The palm sugar 1 tbsp.
2 cups water.

Curry
Carved out of dried beans soaked in water 5 pieces.
Sedge five heads.
7 garlic cloves.
Galangal, chopped 1 tsp.
Salt 1 tsp.
Shrimp paste 1 tsp.
Pound all the spices together. If you can not be successfully used to buy sour.

How to do it.

Grilled shirmp are cooked in shell meat and pound it with the spices until the meat is tough. Set a pot of boiling water. Dip the pounded spices into the melting pot. Peel shrimp, leaving the remaining sheep. The head and tail of the shrimp. The black line was cut off. cooked into a soup seasoned with fish sauce. When boiling, add tamarind water, sugar and add agasta flowers to a boil.
Lap, then eat a bowl of boiling it.