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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Hot Noodles Korat Style (Pad Mee Korat Phet)
by Import Foods

This is a "hot" version of pad Thai. Pad Thai is quite an elaborate dish. The style usually found in Thai restaurants outside Thailand is particularly elaborate. In Thaland, there is a local, very simple variant of the dish, known as pad mi Korat. Made with a recipe that consists of partly cooking a cup of noodles, then stir frying them with a cup of sliced and shredded cabbage, adding a little tamarind juice for flavor, and drizzling a beaten egg over it to complete it. The version below is a slightly more elaborate version of pad mi Korat, which is also fairly hot. This version we call pad mi Korat phet (hot stir fried noodles in the Korat style). The original uses cabbage, but any greens will do. We make this with a mixture of broccoli and asparagus.

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Thai Hot Noodles Korat Style (Pad Mee Korat Phet)

Recipe Submitted by ImportFood.com.

This is a "hot" version of pad Thai. Pad Thai is quite an elaborate dish. The style usually found in Thai restaurants outside Thailand is particularly elaborate. In Thaland, there is a local, very simple variant of the dish, known as pad mi Korat. Made with a recipe that consists of partly cooking a cup of noodles, then stir frying them with a cup of sliced and shredded cabbage, adding a little tamarind juice for flavor, and drizzling a beaten egg over it to complete it. The version below is a slightly more elaborate version of pad mi Korat, which is also fairly hot. This version we call pad mi Korat phet (hot stir fried noodles in the Korat style). The original uses cabbage, but any greens will do. We make this with a mixture of broccoli and asparagus.

To simplify the dish we point out that it is actually made using table condiments, thus the ingredients are not as complicated as they look. We will first include recipes for the table condiments you need. In Thailand these would probably be on every household's table, but if you don't have them you should make them about a week before you intend to cook the dish.

Nam pla prik

Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

Prik dong

Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.

Prik si-iew wan

Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.

Kratiem dong

Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recommended) and topped up with vinegar.

Khing ki mao

Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup rice vinegar, and fill up the jar with fish sauce.

Now we'll progress to the pad mi itself.

For this you will need a cup of rice noodles, half a cup of green veggies, half a cup of jalapeno peppers. If you prefer a mild version, use green bell pepper instead of jalapeno. You also need one large egg, some tamarind sauce and sugar, and chillis, coriander leaves and a sliced cucumber for garnish.

Method

Place the noodles in room-temperature water to soak for about 15 minutes. Place two tablespoons of the liquid from each of the five condiments listed above, together with two tablespoons of tamarind sauce, in a small saucepan and simmer to reduce it to half its volume. When this is done heat a wok, and stir a teaspoon of the fish sauce from the nam pla prik into the egg, and beat it lightly. Drain one tablespoon of the mixed liquid from each of the five condiments.

Add all the ingredients except the egg and the reduced sauce to the wok and stir fry until the noodles are just "toothy" in texture. Add the sauce, turn the heat to as high as possible, and when the sauce has come to a vigorous boil, gently drizzle the egg into the mix, which will cook it.

Serve immediately, with the listed condiments, together with sugar and Thai ground chili, and decorate with the garnishes.

Import Food offers a complete line of fresh Thai groceries at wholesale prices, and their website contains a large collection of recipes that allow you to shop as you learn how to prepare Thai cuisine. ImportFood.com is the most convenient way to order authentic products, and you will find that their prices can't be beat. They are a direct importer, and they carefully select the finest quality fresh products to ensure your complete satisfaction. They carry all of the ingredients needed to make this recipe, plus hundreds of others.