Thai Cooking Made Easy: Delectable Thai Meals in Minutes [Thai Cookbook, Over 60 Recipes] (Learn to Cook Series)

Thai Cooking Made Easy: Delectable Thai Meals in Minutes [Thai Cookbook, Over 60 Recipes] (Learn to Cook Series)

Language: English

Pages: 96

ISBN: 0794601561

Format: PDF / Kindle (mobi) / ePub

Thai Cooking Made Easy brings over 60 magnificent Thai treats into your kitchen.

Thai food is one of the world's most exciting cuisines, a work of art that pleases the most discerning taste buds. From fiery hot soups to tangy seafood dishes, this beautifully illustrated Thai cookbook captures the savory tastes and heavenly flavors of Thai cuisine. Step-by-step recipes show you how to make evergreen Thai food such as tom yam soup, pineapple fried rice, and jub chai (mixed vegetables stew).

More than 60 full-color photographs bring each dish to life on the page, with flavorful sauces, delicious salads, tempting main dishes and sinful deserts making this the perfect introduction to Thai cuisine. The important elements of this book—the straightforward recipes, careful ingredient listings, and step-by-step instructions—will have you cooking up a Thai culinary storm in no time at all!

Delicious Thai recipes include:

  • Crispy Shrimp Cakes
  • Hot and Sour Shrimp and Lemongrass Soup
  • Spicy Squid Salad
  • Grilled Lobsters with Basil Garlic Sauce
  • Green Curry Chicken
  • Crying Tiger Beef Steak
  • Stir-fried Rice Noodles with Vegetables
  • Sticky Rice with Grated Coconut Topping

The recipes in Thai Cooking Made Easy are mainly mainly homestyle and are accessible to chefs of all skill levels. This book promises to be your handy guide to the world of Thai cuisine.

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the heat to high, add the shrimp and all the vegetables, and stir-fry for 2 to 3 minutes until just cooked. Add the Sweet and Sour Sauce and stir-fry for another 2 to 3 minutes until the sauce thickens and the ingredients are well coated. Finally stir in the roasted cashew nuts (if using), and remove from the heat. 3 Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve hot with steamed rice. Seafood 57 Clams with Basil and Roasted Chili Paste 3 tablespoons oil 4

marinated beef steak on a pan grill or under a preheated broiler for abo ut 5 mi nu tes on each side, basting w ith t he m a rinade, u ntil browned o n the outsid e b ut sti ll pink a nd moist inside. Rem ove a nd set asid e to cool. 4 When cool, cut the beef in to th in slices and arra nge o n a servi ng p latter. Serve w ith a bowl of Dipping Sauce o n the side. Sya means tiger, and rong ha i means crying. As one story goes, this dish was once made w ith such tough beef that even tigers cried

mold during deep-frying, remove the mold and cup together and set aside to cool on paper towels. The cup should come loose after about 5 minutes. Repeat to make cups with the remaining Batter. 3 To make the Filling, grind the peppercorns in a mortar or blender until fine. Combine with the coriander roots and garlic, and grind to a paste. Heat the oil in a wok or skillet over medium heat and stirfry the ground mixture until fragrant, I to 2 minutes. Add the chicken and stir-fry until it changes

roots 6 cups (11 / 2 liters) water 1 lb (500 g) fresh fish fillets (red snapper, sea bass or flounder) , cut into bite-sized pieces 2 in (5 em) fresh young ginger root, peeled and cut into thin shreds to yield about 1I 4 cup 3 tablespoons fish sauce 1/ 4 cup (60 ml) tamarind juice (page 7) 3 tablespoons shaved palm sugar or dark brown sugar 1 spring onion (scallion), cut into lengths Few sprigs coriander leaves (cilantro), minced 1 Grind the peppercorns in a mor tar or blender until fin e. Co

squeezed lime juice 2 tablespoons fish sauce 2 tablespoons shaved palm sugar or dark brown sugar 2 bird's-eye chilies, sliced 3 cloves garlic, minced 3 spring onions (scallions), cut into lengths 5 stalks Chinese celery or Italian parsley, cut into lengths to .yield 1 cup 8 large lettuce leaves 2 tablespoons ground roasted unsalted peanuts I Using a knife o r kitchen shea rs, cut the d ried glass n ood les into thirds. Blanch in boiling water for abo ut 30 seco nds until tender. Drain in a cola

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