Authentic Recipes from Thailand - download pdf or read online

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 deepest houses, road stalls and palace kitchens. Produced and photographed solely in Thailand, this ebook bargains an in-depth examine the original cultural origins and impacts in the back of Thai food.

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Extra resources for Authentic Recipes from Thailand

Example text

Fry for about 5 minutes until light brown, then shake to remove the cup from the mold. Place on paper towels to drain. Repeat until all the batter is used up. 2 Now make the Filling. Put the oil in a hot wok and stir-fry onion and chicken or pork until browned, about 2 minutes. Add the rest of the ingredients and fry for about 3 minutes until the vegetables are fairly soft. Leave them to cool, then divide the filling among the Shells. 3 Garnish with coriander leaves (cilantro) and slices of fresh red chili.

Note: Use maximum heat to stir fry the vegetables to ensure the right texture and flavor. If using dned Chinese mushrooms, soak in warm water for 15 minutes before slicing. Serves 6--8 Preparat1on time 20 m1ns Cook1ng t1me 7 m1ns Stir-tried Water Spinach 2 tablespoons oil 3 garlic cloves, peeled and crushed 1 long red chill, thinly sliced 1 tablespoon salted fermented bean sauce (tao flew) 12 oz (350 g) water spinach, washed well to remove grit and torn Into sections 2 teaspoons sugar 1 tablespoon soy sauce 2 teaspoons fish sauce 58 Pak Bung Fai Dtaeng 1 Heat a wok until very hot then add the oil When orl is hot, add garlic and stir-fry until fragrant, about 1 minute.

Deep-fry until golden brown and seNe w1th the Sweet and Sour Sauce. SeNes 4 Preparation t1me 15 m1ns Cookmg t1me 40 m1ns Spicy Prawn Soup with Lemongrass Tom YarP Goong One of the best known Tha1 dishes abroad, this flavorful but sp1cy soup IS hot. sour and fragrant, an ideal accompaniment to other Thai dishes and rice. The kaffir lime leaves. galangal and lemon grass are what give this soup its tangy flavor, but are not meant to be eaten, so tell your guests to avoid them while eating the broth, prawns and mushrooms.

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


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