Download Cooking the Thai way: revised and expanded to include new by Supenn Harrison, Judy Monroe PDF

By Supenn Harrison, Judy Monroe

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

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Fish sauce 1¥ tsp. curry powder ø tsp. pepper 1¥ lb. pork loin, thinly sliced and cut into ¥ x 2-inch strips 1¥ c. coconut milk (recipe on page 36) 4 tbsp. chunky peanut butter 2 tsp. fish sauce 1. In a large mixing bowl, combine the first 4 ingredients and mix well. Cover pork with fish sauce marinade and refrigerate for 4 hours or overnight. 2. In a deep saucepan, mix remaining ingredients. Bring to a boil over high heat, stirring constantly until well mixed. Place this coconutpeanut butter sauce in a bowl, cover, and refrigerate.

Pepper ¥ tsp. cayenne pepper (optional) 4 c. cold cooked rice * To turn this recipe into a quick meatless meal, substitute 1 package firm tofu for pork. Cut tofu into ¥ ϫ 1-inch sticks and fry in the hot oil before scrambling the eggs in Step 2. Substitute soy sauce for the fish sauce. 3. Clean skillet or wok. Heat 3 tbsp. oil over medium heat for 1 minute. Add onions, pork, and garlic and stir well. Cook, uncovered, for 2 minutes, stirring occasionally. 4. Add tomato and green onions and cook, stirring occasionally, for 2 minutes, or until tomatoes soften.

42 6. Serve hot over rice. Preparation time: 15 minutes Cooking time: 10 minutes Serves 4 Thai Fried Rice/ Kow Pad Thai The original Thai brought this dish from China, and it quickly became a favorite family dish— with Thai touches, of course. It is good for using up leftovers because a variety of vegetables and meats or shrimp can be substituted. Although fried rice is often served as a breakfast or lunch dish, it can become a party dish by adding 2 tbsp. The Thai consider yellow to be a party or celebration color.

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