Download Cooking the Thai Way (Easy Menu Ethnic Cookbooks) by Judy Monroe, Supenn Harrison PDF

By Judy Monroe, Supenn Harrison

An advent to the cooking of Thailand together with such recipes as lemon bird soup, satay, and Thai egg rolls. additionally contains details at the historical past, geography, customs, and folks of Thailand.

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Vegetable oil 2 to 3 cloves garlic, finely chopped 2 eggs 4 green onions, sliced 12 oz. ) æ c. ground roasted peanuts red pepper flakes lime wedges 1. Soften noodles by soaking in water, following directions on package. Drain noodles in a colander. They should be bendable and soft. 2. In a small bowl, mix fish sauce, sugar, vinegar, and ketchup (optional). Set aside. 3. Cut the chicken or pork into pieces about ∏ -inch thick and 1 to 2 inches long. * Leave the tails on the shrimp. 4. Heat a wok or large skillet.

Noodles made of rice are popular in Thailand and can be added to soups or to stir-fried, steamed, or simmered dishes, including curries. Very thin egg noodles are also eaten, as are cellophane noodles, which are made from mung beans. Noodles provide the something soft and something bland that balance the crunchy and/or spicy foods in the Thai kitchen. Noodles work well in many foods, such as Thai spring rolls (recipe on pages 58–59). Pineapple-fish noodles (recipe on page 37) are made of two of Thailand’s most popular foods: pineapples and fish.

Bake custard 45 to 50 minutes until knife inserted in center comes out clean. Serve at room temperature. 4 eggs ø c. brown sugar Preparation time: 10 to 15 minutes Cooking time: 45 to 50 minutes (plus cooling time) Serves 6 Bananas in Syrup/ Glooy Boud Chee ø c. sugar ¥ c. water 4 firm medium bananas, peeled, halved crosswise, then quartered ∏ tsp. salt 1¥ c. coconut milk (recipe on page 36) 1. In a large saucepan, bring sugar and water to a boil over high heat, stirring constantly. Add bananas and reduce heat to medium.

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