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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.

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.
Recipe - Gang Panang
by Puangpen Prescott

Puangpen Prescott submitted this recipe for the traditional yellow curry dish from Thailand.

Rebecca - Tuscan Hillside
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Gang Panang

Recipe Submitted by Puangpen Prescott

Ingredients: 1 pound beef, thinly sliced
2 tablespoons fish sauce
1 1/2 tablespoons Panang paste (can be purchased from an Asian super market)
1 cup coconut milk
2 tablespoons sugar
4 kaffir lime leaves, finely sliced

Pour 1/2 of the coconut milk in a pan over medium heat. Add Panang paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce.

You may use pork or chicken in place of beef.

Sprinkle the sliced kaffir lime leaves on top. Serve hot.

Puangpen Prescott has a Thai-American Family Site which includes many different interesting articles about the Thai lifestyle, cuisine, history, festivals, and lots of excellent Thai recipes.