New PDF release: Cooking the Thai way: revised and expanded to include new

By Supenn Harrison, Judy Monroe

ISBN-10: 0822541246

ISBN-13: 9780822541240

To be used IN faculties AND LIBRARIES purely.

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

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It is a popular side dish with Thai spring rolls. 6 cherry tomatoes, halved, or 2 Roma tomatoes, diced 2 cucumbers, peeled, seeded, and coarsely shredded 2 green onions, finely chopped 2 tbsp. fish sauce ø tsp. crushed red pepper flakes* 2 tbsp. lime or lemon juice 2 tbsp. sugar 1. Combine all ingredients except cilantro in a large bowl. Lightly crush tomatoes and green onions with a large spoon and mix well. 2. Garnish salad with fresh cilantro. Serve cold or at room temperature. Drain off any excess liquid just before serving.

Cook, stirring constantly, for 2 minutes, or until fish flakes easily. 4. Serve over hot rice noodles. Garnish with fresh mint and cilantro. ∏ tsp. pepper 1 tsp. sugar ∏ tsp. cayenne pepper Preparation time: 30 minutes Cooking time: 10 minutes Serves 6 to 8 hot rice noodles (recipe on page 36) fresh mint and cilantro for garnish (optional) * For this recipe, orange roughy, whitefish, trout, red snapper, sole, cod, haddock, or any other mild flakytextured fish can be used. That way, the garlic doesn’t stick to the knife as much.

Cayenne pepper Preparation time: 30 minutes Cooking time: 10 minutes Serves 6 to 8 hot rice noodles (recipe on page 36) fresh mint and cilantro for garnish (optional) * For this recipe, orange roughy, whitefish, trout, red snapper, sole, cod, haddock, or any other mild flakytextured fish can be used. That way, the garlic doesn’t stick to the knife as much. Since the salt absorbs the garlic juice, no flavor is lost. 37 Beef Noodles/ Guay Teow Nua 3 dried black mushrooms 1¥ tsp. cornstarch ø c. chicken broth or water 3 tbsp.

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Cooking the Thai way: revised and expanded to include new low-fat and vegetarian recipes by Supenn Harrison, Judy Monroe


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