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Temple of Thai Cooking News
Home-style Thai Recipes, About Thai Food & New Thai Cookbooks! |
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Happy Thai New Year!
You may visit an online version of our newsletter here (NOTE: AOL users please cut and paste this url into your browser address bar): http://www.templeofthai.com/news/2003/april.html
New Thai cookbooks - Not yet on the site. Limited quantities! Imported from Thailand. |
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Step-by-Step Thai Desserts, by Nidda Hongwiwat,
Includes an introduction introducing Thai
cooking equipment for preparing 'kanom' (Thai sweets). Recipes
include bananas in coconut milk, black sweet rice with young
coconut, sweet potato in ginger syrup, thai custard with
pumpkin, and more. Glossy paper, softcover, 103 pages.
Copyright 2002. |
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Cooking Thai Prawns
Cooking Thai Prawns, one in
a series of
3 new modern
Thai cookbooks from Sangdad, includes recipes for Sour & Spicy Prawn Soup
(Tom Yum Goong), Prawns & Holy Basil Stir Fried Rice,
and Prawns Stir-fried with Roasted Chili Paste. See
recipe below, Stir Fried Prawns & Aspargus.
You'll find an excellent introduction about different types of prawns
including pictures. 71 pages, paperback, copright
2000. |
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TempleofThai.com Annual Customer
Survey
Again I want to thank
everyone who took the time to give us their
valuable feedback regarding the Temple of Thai in
February. Ten respondants (randomly drawn) won $50 worth of
groceries & cookbooks. Again they are: T. Coghe, R.
Giardina, D. Freedman, E. Stevenson, J. Dodd, R. Kinsella, J.
Mankin, C. Casey, & J. Reiss. Thanks again! We look
forward to serving you all again in the future! In the next
newsletters I will be addressing some of the questions people
had about ingredients, etc. |
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HAPPY THAI NEW
YEAR TO ALL OF OUR CUSTOMERS &
FRIENDS!
In
Thailand it is the hottest time of the year so we
celebrate by throwing buckets of water on one another to cool
off for the Thai New Year. And in America it is Spring
(finally)! Aspargus is at its best at this time of year, so
enjoy this simple, low-calorie, and quick-to-prepare
recipe from our cookbook 'Cooking Thai Prawns' (you can buy
it right from this newsletter, above).
Thai recipe Stir-fried prawns
& aspargus
Ingredients
- 400 g. aspargus
- 200 g. white prawns, shelled
- 1 Tbsp. tapioca flour mixed with 2 Tblsp.
water
- 1/2 tsp. ground white pepper
- 1/2 tsp. light soy sauce
- 2
tbsp. oyster sauce
- 1/2 cup soup stock
- 1/4 cup vegetable oil
Preparation
- Place wok on medium heat and pour in the
oil. When it is hot, put in the garlic and saute. When it has
yellowed, add the prawns and aspargus, turn up the heat and
stir-fry on high heat. When nearly done, turn down the
heat.
- Season with the stock, oyster sauce,
pepper, and soy sauce. Turn up the heat and when the liquid
comes to a boil, pour in some of the tapioca flour-water
mixture to thicken the sauce. Then dip out onto a plate and
serve.
Note: Aspargus should be stir-fried quickly so
that it is done yet still crisp.
Recipe from 'Cooking Thai
Prawns', Sangdad Books, Copyright 2000; buy this
book now for only $14.95 |
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