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Extra resources for Thai Restaurant Cookbook

Example text

NOTE: Does notfreeze. 68 KANOM-PANG MOO GUNG KANOM-PANG MOO GUNG Prawn Toast This ever-popular concept is universally found at the Chinese restaurant. Ground prawn is spread on a small piece of sliced bread and deep-fried. Not surprisingly it has made the transition not only to Thai restaurants but to the Thai street trading hawkers. The sliced bread gives the clue that this is a Western invention. But in my view it works even better with Thai flavours. MAKES: 16 TOASTS 4 slices white bread, crusts removed lOOg (3J;zoz) prawn filling (pages SO to S1) 1 tablespoon 'magic paste' (page 42) 1 2 3 4 5 6 7 8 9 10 11 1 teaspoon fish sauce (page 36) 1 tablespoon fresh chopped spring onions, leaves and bulbs 2 teaspoons white sesame seeds Cut the crustS off the bread.

Put the eggs into the soup and as the yolks start to set, break them, but don't whisk or stir vigorously. Simmer until the rice is completely tender. Add the leaves and chillies and season with the fish sauce, then ,erve hot. 75 SOUPS PAK GAENG-CHUD Mildly Spiced Vegetable Consomme The Thai call this soup mild, but I've met this as pungently chillied (with nam prig) as you could wish. So I've included this joy as an option. It must be strained and served as a consomme, with, at most, a few pieces of 'something' to give it interest (here it's noodles), plus, of course, garnish.

Remove the pan from the stove and leave it for a few minutes to allow the noodles to soften. Serve into soup bowls and garnish. PED GAENG-CHUD MANAO DONG PED GAENG-CHUD MANAO DONG Duck Consomme with Vinegared Lime Duck is very popular in Thailand and is prolifically bred in the farms and waterways all over the country. In this recipe an entire duck (skin, bones and all) would be used. Here, I prefer to discard the fatty skin and to use the leg, with bone. At a higher cost, you could use one filleted breast.

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