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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Additional info for Authentic Recipes from Thailand
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.
Authentic Recipes from Thailand by Sven Krauss, Laurent Ganguillet, Vira Sanguanwong