Download Cooking the Thai Way (Easy Menu Ethnic Cookbooks) by Judy Monroe, Supenn Harrison PDF
By Judy Monroe, Supenn Harrison
An creation to the cooking of Thailand together with such recipes as lemon fowl soup, satay, and Thai egg rolls. additionally comprises details at the background, geography, customs, and other people of Thailand.
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Additional info for Cooking the Thai Way (Easy Menu Ethnic Cookbooks)
They delight in visiting friends and family—or inviting family and friends to come to their home—to celebrate special days. They may watch parades of floats, view brightly lit public buildings, or tour exhibits of beautiful fruits and flowers. But the best part is sharing fun, conversation, laughter, and food. The more people sharing the feast, the greater the variety of dishes Thai cooks will prepare. And if there is a trained carver of garnishes in the family, fruits and vegeta bles will be carved in the shape of flowers and then used to decorate the serving platters.
Chopped roasted peanuts ¥ c. peeled and shredded carrots 1. Rinse chicken breast under cool running water. Place in a large saucepan with enough water to cover, and bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes, or until tender. 2. Remove chicken from pan with tongs. Place on a plate and cool for 15 minutes. When chicken is cool, remove meat from bones and shred into small pieces. Place shredded chicken in a large bowl. 3. In a small bowl, mix fish sauce, sugar, lime juice, and cayenne.
Place meat in a bowl and set aside. 4. Wash skillet or wok and dry thoroughly. Heat 1 tbsp. oil in wok over high heat for 1 minute. Add onion and garlic and cook, stirring constantly, for 2 minutes until nearly tender. 5. Add broccoli and stir well. Stir cornstarch-broth mixture and add to vegetables. Cover, reduce heat to low, and simmer for 2 to 3 minutes, or until broccoli is crisp-tender. 6. Add mushrooms, soy sauce, fish sauce, pepper, and meat. Cook, stirring frequently, for 1 to 2 minutes, or until heated through.