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 deals an in-depth examine the original cultural origins and impacts at the back of Thai delicacies.
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Extra resources for Authentic Recipes from Thailand
Add the remaining ingredients, mix and set aside. 2 Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. 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).
Serves 4-6 Preparalion time: 15 mins Cooking time: 15 mins Sauce 3 tablespoons shaved palm sugar 3 tablespoons fish sauce 3 tablespoons tamarind pulp soaked in 1/ 2 cup water, then strained to remove seeds and fibers St~r-fry garlic. shallots. dned shnmps and p1ckled rad1sh, then add the nce-st1ck noodles to the wok 64 Add bean curd, followed by Sauce Stir-fry to m1x thoroughly. Push noodles to one side. Add more oil, break eggs 1nto the pan and scramble till cooked.
Serves 4-6 54 Preparation lime 10 m1ns Cooking time 15 m1ns Chinese Broccoli with Crispy Pork or Bacon Kana Moo Grob Vegetables are frequently cooked with a little meat, poultry or seafood to add flavor and a contrasting texture Chinese broccoli or kale, known in Thailand by its Chinese name, kailan, is enjoyed for its crunchy stems. If this vegetable is not available, try using broccoli stems instead. 10 oz (300 g) Chinese broccoli (kailan) or broccoli stems 3 tablespoons oil 1 tablespoon minced garlic 4 tablespoons oyster sauce 1/ teaspoon salt 4 1/ teaspoon ground white pepper 4 1 teaspoon sugar 1/ cup (125 ml) Thai Chicken Stock 2 (page 22) or water 5 oz (150 g) crispy roasted pork or bacon, sliced into bite-sized pieces 1 Discard the leaves and tough bottom part of the broccoli stems.