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Download e-book for iPad: Authentic Recipes from Thailand by Sven Krauss, Laurent Ganguillet, Vira Sanguanwong

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, highway stalls and palace kitchens. Produced and photographed solely in Thailand, this ebook bargains an in-depth examine the original cultural origins and affects in the back of Thai delicacies.

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Extra info for Authentic Recipes from Thailand

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It is possible to use aluminium foil or small cupcake tins or small heatproof bowls instead. Rather than a number of small cakes. you can also make one large cake about 1 in (3 em) thick, in an 8 x 8 in (20 x 20 em) heatproof cake or brownie dish, and then slice it into squares for serving. cup (180 ml) coconut cream 1 teaspoon rice flour 4 oz (100 g) boneless white fish fil- 3f 4 lets, cut into thin slices 4 oz (100 g) fresh shrimp or prawns, peeled and deveined, cut into small pieces 4 oz (100 g) squid, cleaned and cut into tiny pieces 2 eggs, beaten 2 tablespoons fish sauce 1 1/ 4 cups (300 ml) coconut milk 1/ cup (20 g) finely chopped Thai 2 basil leaves (horapa) 2 tablespoons very thinly sliced kaffir lime leaves Coriander leaves (cilantro) to garnish 1 thinly sliced red chili Banana leaf cups 2 in (5 em) square (see instructions below) or heatproof cake pan 1 Mix coconut cream with the rice flour and bring to the boil, stirring until thickened .

1 pomelo or 2 large grapefruits 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon sugar 5 oz (150 g) boiled or grilled prawns or shrimp, shells removed 2 cups (200 g) cooked chicken breast, shredded 2 tablespoons grated fresh or dried unsweetened coconut '12- 1 tablespoon dried shrimp or prawns, soaked in warm water for 5 minutes and drained, lightly pounded or processed 1 dried chili, seeded and chopped 1/ cup (60 ml) coconut cream 4 (optional) 50 1 Peel the pomelo and shred the flesh, removing the seeds.

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. Pour the mixture into a fine sieve and leave until the water drains and a paste forms. Dry the paste in the sun until completely dry. When completely dry, crumble it and sieve it to obtain the rice flour.

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

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