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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
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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All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you. |
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Recipe - Golden Krathong
by The Thai Cook
 Beautiful and full of flavor, these little tidbits add a special flair to your table. They make a great appetizer for a Western style dinner, or a great addition to a traditional Thai style meal with Pad Thai, a spicy curry, and other dishes. This recipe was graciously shared by The Thai Cook.
Golden Krathong
Recipe Submitted by "The Thai Cook".
Krathong
1/2 cup rice flour ( kao-jao flour )
1/2 cup flour
1/4 cup tapioca flour
1/2 cup coconut cream
1/4 cup num-poon-sai
1/2 teaspoon salt
1 teaspoon palm sugar
eggyolk
1.Blend rice flour, flour, and tapioca flour. Beat with egg yolk and some coconut cream until smooth.
2.Melt the rest of coconut cream, num-poon-sai, sugar, and salt. Stir to mix well.
3.In a low heat frying pan, pour the mixture to a mould and deep fry until golden.
Filling
1 cup pork, diced
1/2 cup shrimp, diced
1 cup corn
1 tablespoon pounded coriander root, garlic, pepper
2 tablespoons oil
1 1/2 tablespoons fish sauce
1 tablespoon sugar
coriander
sliced large bird chili
1.Fry pork, shrimp, garlic, pepper, and coriander root over high heat temperature until cooked
2.Add some fish sauce and sugar
3.To serve, put the filling in the krathong, garnish with parsley. Serve warm on a platter.
The Thai Cook runs the excellent Pad Thai web site which is full of terrific Thai recipes and beautiful photos.
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