Cooking the Thai Way (Easy Menu Ethnic Cookbooks) by Judy Monroe, Supenn Harrison

By Judy Monroe, Supenn Harrison

An advent to the cooking of Thailand together with such recipes as lemon poultry soup, satay, and Thai egg rolls. additionally contains info at the heritage, geography, customs, and folks of Thailand.

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Extra info for Cooking the Thai Way (Easy Menu Ethnic Cookbooks)

Example text

Vegetable oil 1 lb. beef sirloin tip, thinly sliced 1 clove garlic, finely chopped ¥ medium onion, peeled and sliced ¥ c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained 2 jalapeño peppers, seeded and cut into quarters 1 tbsp. fish sauce 1 tsp. sugar ¥ to 1 cup coarsely chopped fresh basil leaves* 1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over high heat, stirring constantly, until beef begins to turn brown. Place meat in a bowl and set aside.

2. Reduce heat to medium-high and cook noodles, uncovered, for 4 to 5 minutes, or until soft. 3. Drain noodles and rinse in cold water. Serve immediately. Preparation time: 5 minutes Cooking time: 5 minutes Serves 4 Coconut Milk Coconut milk is a must for curries, sauces, and desserts. Unsweetened coconut is sold at health food stores, food co-ops, and some large supermarkets. If you don’t have time to make your own coconut milk, use canned coconut milk instead. 2 c. unsweetened dried coconut 3 c.

Stewing beef, cut into bite-sized pieces 1 clove garlic, finely chopped ø tsp. ground coriander ∏ tsp. pepper ø tsp. salt 1 stalk lemon grass, bottom onethird finely chopped 3 tbsp. fish sauce ¥ tsp. lemon rind, finely chopped 2 tbsp. chunky peanut butter 1 tbsp. 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.

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