Download Cooking the Thai way: revised and expanded to include new by Supenn Harrison, Judy Monroe PDF

By Supenn Harrison, Judy Monroe

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Extra info for Cooking the Thai way: revised and expanded to include new low-fat and vegetarian recipes

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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.

This salad is spicy, with tender meat and crunchy vegetables. 3 tbsp. vegetable oil 1 lb. beef sirloin tip, thinly sliced 1 clove garlic, finely chopped ¥ medium onion, peeled and sliced ¥ c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained 2 jalapeño peppers, seeded and cut into quarters 1 tbsp. fish sauce 1 tsp. sugar ¥ to 1 cup coarsely chopped fresh basil leaves* 1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over high heat, stirring constantly, until beef begins to turn brown.

4. Serve over hot rice noodles. Garnish with fresh mint and cilantro. ∏ tsp. pepper 1 tsp. sugar ∏ tsp. cayenne pepper Preparation time: 30 minutes Cooking time: 10 minutes Serves 6 to 8 hot rice noodles (recipe on page 36) fresh mint and cilantro for garnish (optional) * For this recipe, orange roughy, whitefish, trout, red snapper, sole, cod, haddock, or any other mild flakytextured fish can be used. That way, the garlic doesn’t stick to the knife as much. Since the salt absorbs the garlic juice, no flavor is lost.

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