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

By Sven Krauss, Laurent Ganguillet, Vira Sanguanwong

Real 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 completely in Thailand, this publication bargains an in-depth examine the original cultural origins and impacts at the back of Thai food.

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Note: Fried noodles require a lot of oil; however, it is possible to use a minimum amount by adding small amounts from time to time to keep the noodles from drying out instead of adding all the oil at once. 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.

Bnng to the boll then boil the eggs for 5 minutes Remove the eggs from the water w1th a ladle and plunge into cold water. When eggs are cool, peel off the shells and set aside. 4 Heat the oil 1n a wok or saucepan over med1um heat. Dry the eggs and deep-fry until they turn golden brown on the outside, about 3-4 minutes. Drain and set as1de to cool. 5 Slice the eggs 1n half lengthwise, pour the sauce over the eggs and serve garnished w1th Cnspy-fned Shallots and conander leaves (Cilantro) SeNes 4-6 Preparation lime 5 mtns Cooktng ttme 8 mtns Appetizers and Soups 31 Pork and Shrimp Bean Curd Skin Dumplings Tong Geon Yong The Chinese influence on this d ish is evident in the use of dried bean curd skin as the wrapping.

4 Heat the oil 1n a wok or saucepan over med1um heat. Dry the eggs and deep-fry until they turn golden brown on the outside, about 3-4 minutes. Drain and set as1de to cool. 5 Slice the eggs 1n half lengthwise, pour the sauce over the eggs and serve garnished w1th Cnspy-fned Shallots and conander leaves (Cilantro) SeNes 4-6 Preparation lime 5 mtns Cooktng ttme 8 mtns Appetizers and Soups 31 Pork and Shrimp Bean Curd Skin Dumplings Tong Geon Yong The Chinese influence on this d ish is evident in the use of dried bean curd skin as the wrapping.

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