By Supenn Harrison, Judy Monroe
ISBN-10: 0822541246
ISBN-13: 9780822541240
To be used IN colleges AND LIBRARIES merely.
Read Online or Download Cooking the Thai way: revised and expanded to include new low-fat and vegetarian recipes PDF
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All stressed out Up: cord innovations for the Beadworker and jewellery Maker ДИЗАЙН, ПРОФЕССИИ И РЕМЕСЛА, ХОББИ и РЕМЕСЛА Автор: Mark Lareau Название: All stressed Up: cord concepts for the Beadworker and jewellery MakerИздательство: Interweave Press Год: 2000 Формат: DjVu Размер: 15,75 Mb Страниц: 111 Язык: английскийThe step by step options featured during this richly illustrated booklet take the newbie who is aware little approximately wirework on a trip to making inventive and precise free-form jewellery.
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Extra resources for Cooking the Thai way: revised and expanded to include new low-fat and vegetarian recipes
Sample text
Simmer rice 20 to 25 minutes, or until all water is absorbed. 3. Remove pan from heat. Keep covered and let rice steam for 10 minutes. 4. * Preparation time: 5 minutes Cooking time: 33 to 38 minutes Makes 6 cups * Leftover rice freezes well. Package it in 1- or 2-cup amounts in freezerready, zipper-style plastic bags. 30 Lemon Chicken Soup/ Tom Chude Gai Ma Noun The Thai love sharp flavors, and this popular soup, served throughout the country, satisfies with its delicious lemony tang. Shrimp, fish, or crab can be substituted for the chicken.
Cover blender. Blend at medium speed for 30 seconds. 2. Place a fine sieve over a medium bowl. Pour coconut mixture into sieve. Press coconut with a large spoon to squeeze out all milk. 3. Chill any leftover coconut milk and use it within three days. The Thai love its sweet-sour taste and often use it in cooked dishes. 3 tbsp. vegetable oil 2 lb. fish fillets, cut into bite-sized pieces* 1 clove garlic, finely chopped** 1 tsp. grated fresh ginger 1 20-oz. can crushed pineapple, drained thoroughly 1 c.
Sugar ¥ tbsp. crushed red pepper flakes 1 green onion, minced basil leaves or sliced red chilies for garnish 32 1. In a large saucepan, bring coconut milk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally. 2. Add remaining ingredients and stir. Cover and simmer over medium heat, stirring occasionally, for 1¥ to 2 hours, or until beef is tender. 3. Serve hot over rice. Garnish with basil or sliced red chilies. Preparation time: 15 to 20 minutes Cooking time: 2 to 2¥ hours Serves 4 Noodle Dishes In Thailand noodles are usually served at lunch.
Cooking the Thai way: revised and expanded to include new low-fat and vegetarian recipes by Supenn Harrison, Judy Monroe
by Edward
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