Download Boathouse Thai Cookbook by Tummanoon Puunchun PDF

By Tummanoon Puunchun

Thai meals is without doubt one of the most well liked cuisines within the world.This choice of easy-to-follow recipes wes constructed within the kitchens of The Boathouse lodge, Phuket-which homes certainly 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 validated chefs. The Boathouse Thai Cookbook makes unique Thai-style-both basic and enjoyable.

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Extra info for Boathouse Thai Cookbook

Example text

Replace the "lid" and steam the whole pumpkin in a steamer for 20 to 30 minutes over high heat, until the custard is set. Remove and set aside to cool. 4 Slice the pumpkin into wedges and serve warm or chilled. Diced Water Chestnut in Sweet Coconut Milk 8 fresh water chestnuts, peeled and diced 2 drops red food coloring 50 g Q/2 cup) tapioca flour 90 g ( ½ cup) young coconut meat, sliced Crushed ice Sweet Coconut Milk 100 g ( ½ c u p ) sugar 180 ml ( ¼ cup) water 180 ml ( 3 / 4 cup) thick coconut milk Serves 4 Preparation time: 30 mins Cooking time: 20 mins 1 To make the Sweet Coconut Milk, boil the sugar and water in a saucepan over high heat, stirring constantly until the sugar is completely dissolved.

Serves 4 Preparation time: 1 hour Cooking time: 20 mins Marinate the chicken pieces for at least 7 hour (overnight is better). 32 Form small cups with the pandanus leaves, using toothpicks or staples to fasten the sides. Place the marinated chicken meat pieces into the pandanus leaf parcels. Lower gently in a wire basket and deep-fry in medium hot oil until golden brown. Poultry 33 Green Curry Chicken 250 ml (1 cup) thick coconut milk 3 tablespoons Green Curry Paste (page 56) 500 g (1 lb) fresh chicken breast, cut into bite-sized pieces 750 ml (3 cups) thin coconut milk 8 kaffir lime leaves, sliced 125 g (1 ½ cups) eggplant, cut into cubes 4 red chillies, sliced 3 tablespoons fish sauce 1 ]/2 tablespoons shaved palm sugar or dark brown sugar 20 Thai basil leaves 1 Heat the thick coconut milk in a pot for about 2 minutes over medium heat.

2 Heat 3 tablespoons oil in a wok or pan over high heat. Add the minced galangal and stir-fry until crispy and fragrant, 1 to 2 minutes. Remove with a slotted spoon and set aside. In the same wok or pan, stir-fry the lime leaves and lemongrass separately in the same manner. Remove and set aside. 3 Lightly coat the fish fillets with the seasoned flour. Deep-fry in a wok or pan over high heat for 3 to 5 minutes until crispy. Remove and drain the excess oil on paper towels. 4 Sprinkle the crispy fried galangal, lime leaves and lemongrass on top of the fish.

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