Daily Archives April 22, 2015

Taro Balls in Coconut Cream

Taro Balls in Coconut Cream (Bua Loi Phuak) Thailand

1 cup cooked taro, mashed
2 cups glutinous rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6 to 8 teaspoons water

Put the glutinous rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well.

Roll into tiny balls and set aside.

Dissolve the palm suga...

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korean marinade and basting sauce

Korean Marinade and Basting Sauce

1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions (with tops), minced
2 cloves garlic, minced
1 tablespoon finely minced ginger root
1 teaspoon dried red pepper flakes
1/4 cup sesame seeds
1 tablespoon flour

To use, make deep cuts in 4 pounds of meaty beef short ribs so the meat will absorb the marinade. Rub well with sugar and oil and let sit for 30 minutes...

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Pla Nung Khing Sai Het

Pla Nung Khing Sai Het (Steamed Fish with Ginger and Mushrooms ? Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:20 pm

Traditionally this is prepared with the fish known in the West as a pomfret, but any similar (flat) fish will do.

This is steamed, and as such is best done in a bamboo steamer, because in a metal steamer condensation on the lid drips onto the food, and marks it, spo...

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gai pad khing

Gai Pad Khing (Ginger Chicken)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:28 pm

This is one of a a pair of recipes that I’ll post today that cause some confusion because of their similar names.

gai = chicken
pad = stir-fried
khing = ginger

So this dish is chicken stir-fried in ginger...

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thai red curry chicken

Thai Red Curry Chicken

2 to 2 1/2 pounds boneless, skinless chicken breasts
1 tablespoon Thai red curry paste, or more to taste
1 (13 ounce) can coconut milk
2 tablespoons olive oil
Couple pinches sugar

Wash breasts in cold water and pat dry. If desired, trim fat and tendon strings from breasts. Using kitchen shears, trim breasts into bite-size pieces. Season with salt and pepper.

Heat a large sau...

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