Dried Kingfish
1 tb Finely sliced shallot 2 tb Shredded green mango 1 ts Shredded hot chilli 2 tb Fish sauce 3 tb Lime juice 1 ts Palm sugar 2 c Cooking...
Ingredients
- 1tbsp finely sliced shallot
- 2tbsp shredded green mango
- 1tsp shredded hot chilli
- 2tbsp fish sauce
- 3tbsp lime juice
- 1tsp palm sugar
- 2cup cooking oil
Directions
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Stephen Ceideburg 1 Kingfish, 1 to 1-1/2lb 1 tb Finely sliced shallot 2 tb Shredded green mango 1 ts Shredded hot chilli 2 tb Fish sauce 3 t
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It's "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat
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SLG Books, Berkeley and Hong Kong, 1989
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ISBN 0-943389-05-4
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This is a big, well-illustrated-with-color=photos book
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Mike hauled it home yesterday with another one, "Keo's Thai Cuisine"
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Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook hims
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He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of