Download e-book for kindle: Boathouse Thai Cookbook by NA

By NA

ISBN-10: 9625937595

ISBN-13: 9789625937595

Thai nutrients is among the preferred cuisines within the world.This number of easy-to-follow recipes wes built within the kitchens of The Boathouse inn, Phuket-which homes considered one of Thailand's most enjoyable cooking schools-and is perfect for these simply studying the fundamentals of Thai chefs in addition to for extra confirmed chefs. The Boathouse Thai Cookbook makes wonderful Thai-style-both basic and enjoyable.

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6 Add the seafood and half of the kaffir lime leaves. Simmer until the seafood is cooked, about 3 minutes. Adjust for seasoning, adding more fish sauce, sugar or Red Curry Paste if desired. Remove from heat and stir in the remaining kaffir lime leaves and chillies. Serve immediately. Serves 4 Preparation time: 45 mins Cooking time: 30 mins Deep-fried Fish with Hot Basil and Chilli Sauce 1 whole fresh fish (about 450 g/1 lb), deboned 4 tablespoons flour, mixed with a pinch of salt and white pepper Oil for deep-frying Hot Basil and Chilli Sauce 1 tablespoon oil 3 cloves garlic, minced 2 red chillies, sliced 1 tablespoon sugar 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 tablespoon soy sauce 1 teaspoon white pepper 10 basil leaves 1 To make the H o t Basil and Chilli Sauce, heat the oil in a wok or saucepan over m e d i u m heat.

3 Serve hot with steamed rice. Serves 4 Preparation time: 10 mins Cooking time: 10 mins 30 Poultry Marinated Chicken Chunks 3 boneless chicken thighs (400 g), cut into pieces 12 pandanus leaf cups or 12 pieces tracing paper (each 15 x 20 cm/6 x 8 in) Oil for deep frying Marinade 1 teaspoon sesame seeds 1 teaspoon sesame oil 1 teaspoon fish sauce 1 teaspoon soy sauce 1 teaspoon crushed coriander roots and stems 1 teaspoon minced garlic 1 teaspoon grated ginger 2 teaspoons shaved palm sugar or brown sugar Pinch of white pepper Sesame Sauce 1 tablespoon sesame oil 2 tablespoons tamarind juice (page 7) 2 ½ tablespoons sugar 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon sesame seeds 1 Pour all the ingredients for Marinade over the chicken pieces.

Add the sugar, oyster sauce, fish sauce, soy sauce and pepper, and stir-fry for a further minute. Finally add the basil leaves, mix well and quickly remove from heat. Set aside. 2 Dip the fish in the flour mixture to coat thoroughly. Heat the oil in a wok over high heat. Deep-fry the fish for 3 to 5 minutes until golden b r o w n and crispy. Remove and drain the excess oil on paper towels. Place on a serving platter. 3 Pour the Hot Basil and Chilli Sauce over the deep-fried fish and serve immediately.

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Boathouse Thai Cookbook by NA


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