Thai coking made easy
This is a 100 pg color book made Wei chuan Publishing , a subsidiary from the well known food manufacturer in Taiwan . Sukum Kittivech the author is a cooker in S California , as noticed in the pages of this book. The book is written in both Chinese and English
This is one of my oldest books I have from Chinese cooking .
This book is structured this way :
-Seasoning sauces , spices , cutting vegetables
-How to make several seasoning sauces
-recipes a a semi random way . 2-3 recipes per page with ingredients structured in ‘modules’ and photos of required ingredients
Several of the recipes notice in the book :
Chicken salad , ground mea in lime sauce , pork salad with shrimps , tai sausage , papaya salad , tai BBQ , beef swerved BBQ (same with the Indonesian recipe) , , baked rainbow trout (same with the fish in wrapped aluminum foil ), tai toast (shrimps and minced eat deep-fried in piece of bred ), son in law eggs (traditional Chinese recipe) , fried chicken in cashew nuts , stir fried pork and curry , rock and roll clams, chicken and red curry , (soup), masaman beef, chicken soup, tai spaghetti , spicy chicken in fried rice , fried bananas , Thai custard tai ice coffee or tea !
Among simplicity or difficulty? Most recipes ere easy to make with most ingredients art between 3and 12
Did I do anything? I already made several recipes , the most interesting I made was the tai toast as well a recipe with grilled prawn in lemon and fish sauce