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By Sven Krauss, Laurent Ganguillet, Vira Sanguanwong

Actual Recipes from Thailand offers a cross-section of Thai recipes from all areas of the rustic - as ready in inner most houses, road stalls and palace kitchens. Produced and photographed fullyyt in Thailand, this booklet bargains an in-depth examine the original cultural origins and impacts in the back of Thai food.

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Add salt, sugar, kaHir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs. 3 Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant. 4 Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chili Sauce (page 22). Note: The Sweet and Spicy Pickled Vegetables and shrimp cake patties can be prepared in advance and fried just before serving. Serves 4 Preparation 11me: 30 m1ns Shape the mgred1ents 1nto small.

Put the oil in a hot wok and stir-fry onion and chicken or pork until browned, about 2 minutes. Add the rest of the ingredients and fry for about 3 minutes until the vegetables are fairly soft. Leave them to cool, then divide the filling among the Shells. 3 Garnish with coriander leaves (cilantro) and slices of fresh red chili. Note: If you cannot obtain rice flour, you can make your own by first soaking 1f 2 cup long grain rice in water for 5 hours. Drain and transfer the rice to a blender. Add 1/ 2 cup water and grind till a thick liquid mixture forms.

Peanuts, dned shnmp and garlic and pound roughly 1n a mortar and pestle or process very bnefly 1n a blender. The m1xture should be coarse. not smooth 2 Comb1ne mixture 1n a bowl w1th the shredded papaya, beans and tomato M1x well and add the l1me JUICe, palm sugar and fish sauce 3 Serve accompan1ed by other raw vegetables (cabbage, water spinach, broccoli or asparagus) and spngs of Thai basil. For a complete meal, add glut1nous nee and Barbecued Ch1cken (page 84). Note: Prepare the salad immediately before serving, otherwise the papaya will lose its ftrm texture.

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Authentic Recipes from Thailand by Sven Krauss, Laurent Ganguillet, Vira Sanguanwong

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