tankitchen.blogspot.com
Tan in The Kitchen: Velouté Sauce Recipe
http://tankitchen.blogspot.com/2014/09/veloute-sauce-recipe.html
Tan in The Kitchen. Food is something amazing.that the way food brings people together and puts a smile on their faces. Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the chicken velouté, is made with chicken stock and is the most common. There's also a veal velouté and a fish velouté. Chicken velouté is the basis for the traditional Suprême sauce. As well as the classic Mushroom sauce. 4 tbsp all-purpose flour. 4 cups chicken stock.
tankitchen.blogspot.com
Tan in The Kitchen: Mango Salsa
http://tankitchen.blogspot.com/2011/08/mango-salsa.html
Tan in The Kitchen. Food is something amazing.that the way food brings people together and puts a smile on their faces. An unusual twist on an old favorite. Tomatoes and cilantro form the base and little bits of sweet mango round out this unique salsa. Maybe you've heard of this unique salsa or you've already tried it. Mango salsa is the perfect summer time recipe that can be used as an appetizer , sauce. Taste the Tropical Side of Mexico! 1 cups ripe seeded tomatoes, coarsely chopped. 1 cups mango, diced.
tankitchen.blogspot.com
Tan in The Kitchen: The Tomato Sauce
http://tankitchen.blogspot.com/2014/09/the-tomato-sauce.html
Tan in The Kitchen. Food is something amazing.that the way food brings people together and puts a smile on their faces. Tomato sauce is any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. The use of tomato sauce with pasta appears for the first time in the Italian cookbook L'Apicio moderno. American supermarkets c...
aflavorofthai.com
a flavor of Thai: Stir fried spicy flat rice noodles with shrimp (Sen Yai phad kee mow koong)
http://www.aflavorofthai.com/2014/08/stir-fried-spicy-flat-rice-noodles-with.html
Stir fried spicy flat rice noodles with shrimp (Sen Yai phad kee mow koong). This is a lovely spicy dish that always fills my stomach without needing rice. This combination with the fresh chilli gave me loads of energy. Who like spicy Thai food should not miss this dish at all. 4 Straw Mushrooms (option). A handful Basil leave. 150 grm Flat Rice Noodle. 5 Shrimps (shelled and cut on the back, remove the black line out). 2 Kaffir Lime Leaves. 1 Tbsp. Dark Soy Sauce. 2 Tbsp. Vegetable Oil. 1 Tbsp. Sugar.
aflavorofthai.com
a flavor of Thai: Mou Krob (Crispy Pork)
http://www.aflavorofthai.com/2009/02/crispy-pork-with.html
Mou Krob (Crispy Pork). This Crispy Pork is Chinese style. Some family is best served with stir-fried pak choi, but my daughter don't like much vegetable, then I decided to made this Crispy Pork with rice for my little girl. Thais like for breakfast eating till all day dining also. 800 g streaky pork. 3 Tbsp thin soy sauce. 1 Tbsp seasoning soy sauce. 2 cups vegetable oil. Pierce pork skin with folk all over the strip, pat dry, and cut along the strip in half. Bake the strips for 30 minutes. The crispy p...
aflavorofthai.com
a flavor of Thai: Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)
http://www.aflavorofthai.com/2011/10/stir-fried-mixed-vegetables-with-oyster.html
Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V). 1 cup mixed vegetables (broccoli, cauliflower, baby corn, straw mushroom, carrot). 3 cloves garlic minced. 1 tbsp light soy sauce. 1 tbsp oyster sauce. 2 tbsp Vegetable oil. 1 tbsp sesame oil. 189; cup of stock. Heat the oil in a wok over medium to high heat. Add garlic stir until fragrant and golden. Add mixed vegetables and stir. Add some stock to help the veggies cooked quickly. Occasionally stir fry. Approximately 4-5 minutes. Kha-n...
aflavorofthai.com
a flavor of Thai: Fried canapes with Chicken spread (Kha-nom Pang Nar Kai)
http://www.aflavorofthai.com/2012/12/fried-canapes-with-chicken-spread-kha.html
Fried canapes with Chicken spread (Kha-nom Pang Nar Kai). Fried canapes with Chicken spread recipe that easy and yummy appetizer, called "Khanom Pang Nar Kai" in Thai. Fried canapes with chicken spread that makes from old bread seasoning marinated with ground pork deep fry and then serve with cucumber relish. 5 slices old bread. 200 g ground chicken. 1 Tbsp oyster sauce. 1 tsp thin soy sauce. 1 tsp seasoning sauce. 189; tsp ground pepper. 2 cups vegetable oil for frying. Ingredients for Cucumber Relish.
aflavorofthai.com
a flavor of Thai: Pla Tab-Tim Thod Ka-tiem prik Thai (Crispy Red Tilapia fry with garlic pepper)
http://www.aflavorofthai.com/2013/05/pla-tab-tim-thod-ka-tiem-prik-thai.html
Pla Tab-Tim Thod Ka-tiem prik Thai (Crispy Red Tilapia fry with garlic pepper). Let's go for recipe. 700-800 grs. Red Tilapia Whole fish. 1 tbsp minced coriander root. 189; cup garlic, crushed. 2 ½ tsp fish sauce. 189; tbsp black pepper. 1 tsp seasoning or Aromat. 2 tbsp Oyster sauce. 1 cup vegetable oil for frying. Have the fish well scalded, washed and drained, cut slits in the sides of each. Slash the fish on both sides. Three times on each side. Then leave to marinate for 5 minutes. Please consider m...
tankitchen-tips.blogspot.com
Tips In The Kitchen: 101-150 Kitchen Tips
http://tankitchen-tips.blogspot.com/2009/10/101-150-kitchen-tips.html
Tips In The Kitchen. Here I find you more Thai Cooking Ingredients, kitchen tips and tricks and also household tips, some of the special ones you may not have heard of, but you will want to incorporate to get the most out of your Thai cooking experience. Enjoy ka! 101 Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer. 102 Always keep dough covered with a moist cloth to avoid a dry crust from forming on it.
aflavorofthai.com
a flavor of Thai: Eat Thai to Stay Healthy and Keep Slim
http://www.aflavorofthai.com/2012/12/eat-thai-to-stay-healthy-and-keep-slim.html
Eat Thai to Stay Healthy and Keep Slim. A guest posted by Oi Cheepchaiissara. People often ask me why so many Thais remain thin despite our very obvious passion. For food. In fact, this used to puzzle me, too, until I started researching and writing. My books on Thai cooking. The answer is now clear: it's the ingredients, it's the. Preparation, it's the way we cook, and it's the way we eat. Let me explain! First, I must warn you that my remarks are all about traditional Thai cooking, with. Cooking and so...
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