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

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Peeled and thinly sliced cucumber* 1. Place sliced cucumbers in a small bowl. ¥ c. white vinegar 2. In a medium saucepan, combine vinegar, sugar, and salt and bring to a boil over high heat. Stir until sugar dissolves. Remove from heat and let cool, uncovered, to room temperature. 1 c. sugar 1 tsp. salt 3. Pour sauce over cucumbers immediately before serving. Preparation time:15 minutes Makes 1¥ cups * If you want to remove seeds from the cucumber, slice it in half the long way, then scrape the seeds out with a spoon.

It is good for using up leftovers because a variety of vegetables and meats or shrimp can be substituted. Although fried rice is often served as a breakfast or lunch dish, it can become a party dish by adding 2 tbsp. The Thai consider yellow to be a party or celebration color. 2 eggs 1. In a small bowl, beat eggs well. 4 tbsp. vegetable oil 2. In a large skillet or wok, heat 1 tbsp. oil over medium heat for 1 minute. Add beaten eggs and scramble them. Place eggs on a plate and set aside. ¥ medium onion, peeled and chopped 1 lb.

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.

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