By Matthew Locricchio
Youngster Cuisine's writer, Chef Matthew Locricchio, is aware something or approximately cooking. What units this chef except different proficient pros in his box is his knack for presenting this culinary knowledge to kids.
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Additional resources for The Cooking of Thailand (Superchef) (Superchef Superchef)
Example text
Cook! • • • • • • • • Place the chicken in a 3-quart pan along with the fish sauce, reserved lime juice, sugar, and chili powder and place over medium heat. Cook the chicken, stirring with a large slotted spoon to break up the meat and ensure even cooking. This will take 6 to 8 minutes. The chicken is cooked when it is no longer pink. If the chicken seems too dry, you can add 2 tablespoons of water. Remove the chicken to a large bowl with the slotted spoon. Add the reserved chopped shallots, green onions, peanuts, and mint leaves and toss together to coat the chicken.
In addition to dressing up your Thai meals, you may find yourself serving it alongside many of your Western recipes as well. Serves 6 Ingredients 1 ½ cups jasmine or other long-grain white rice 2 cups canned unsweetened coconut milk, regular or lite (1 14-ounce can) 1 ¼ cups water 1 tablespoon granulated sugar pinch salt On your mark, get set . . • • • • • Place the rice in a bowl. Fill the bowl with cold water and, using your very clean hands, swirl the rice around to help remove the starch. Carefully pour off the water, but not the rice.
In addition to dressing up your Thai meals, you may find yourself serving it alongside many of your Western recipes as well. Serves 6 Ingredients 1 ½ cups jasmine or other long-grain white rice 2 cups canned unsweetened coconut milk, regular or lite (1 14-ounce can) 1 ¼ cups water 1 tablespoon granulated sugar pinch salt On your mark, get set . . • • • • • Place the rice in a bowl. Fill the bowl with cold water and, using your very clean hands, swirl the rice around to help remove the starch. Carefully pour off the water, but not the rice.