By Sven Krauss, Laurent Ganguillet, Luca Invernizzi Tettoni, Vira Sanguanwong
Genuine Recipes from Thailand offers a cross-section of Thai recipes from all areas of the rustic - as ready in deepest houses, highway stalls and palace kitchens. Produced and photographed completely in Thailand, this booklet bargains an in-depth examine the original cultural origins and impacts at the back of Thai food.
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Extra resources for Authentic Recipes from Thailand
Shell a handful just before packing and their flavor will be at its best. If you prefer your walnuts toasted, spread them on a baking sheet and toast for about 5 minutes at 350ºF. And here’s a trick you might find yourself using often if your children are reluctant to eat their daily serving of ground flaxseed. It’s Sneaky Cinnamon-Sugar: Stir together fresh, finely ground flaxseed with some natural dark brown sugar and a shake of cinnamon and store in a tiny lidded container. It tastes great on applesauce or hot breakfast cereal.
If you have a bag of frozen black-eyed peas, you can whip up some Black-Eyed Peas and Carrots in a flash: Empty a 16-ounce bag of frozen black-eyes into 4 cups boiling water and simmer for 10 minutes. Add 1 cup of chopped carrots, 1 minced garlic clove, and herbs and spices to taste (I like to add a generous pinch of oregano, thyme, and paprika). Simmer for another 5 minutes or so, until the carrots are barely tender. Pack your pretty black eyes in a preheated insulated food jar, alongside a mini loaf of Sweet Cornbread (page 217).
RISE AND SHINE 13 Vegan “chicken” nuggets (see below) Baked potato chips Raw veggie shapes Cherry Chip Brownies (page 236) Beverage: Fortified nondairy milk Vegan chicken nuggets are a great finger food for lunchtime. Because they look and taste so much like the real thing, it’s a nice “undercover vegan” lunch if your child is feeling sensitive. Several varieties are available now in the freezer section of health food and grocery stores. Look carefully at the label before buying your nuggets; many contain egg.
Authentic Recipes from Thailand by Sven Krauss, Laurent Ganguillet, Luca Invernizzi Tettoni, Vira Sanguanwong