RegionalRecipes  
 
Regional Recipes Text Introduction


Home
About Us
Recipes
Articles
Ingredients
Regional Profiles
Regional Cooks
Regional Books
Regional Wares
Links
Free Newsletter
Support Us
Feedback




"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 - Po Pia Thot (Thai Spring Rolls)
by Tourism Authority of Thai

Spring Rolls are popular throughout much of Asia, and this recipe, shared by the Tourism Authority of Thailand, is especially nice with its mixture of Thai flavors.

Curtis Fields - Bay in Mexico
Buy This Art Print At AllPosters.com
Why Posters?

Po Pia Thot (Thai Spring Rolls)

Recipe Submitted by the Tourism Authority of Thailand

2 tablespoons oil
1 teaspoon minced garlic
8 oz (250 g) minced pork
2 cups grated carrots
2 cups chopped celery
1/4 cup ( 2 fl oz / 60 ml) fish sauce (nam pla)
1 tablespoon Maggi seasoning
2 tablespoons sugar
1/8 teaspoon white pepper
1 cup bean sprouts
20 spring roll wrappers
2 egg yolks, beaten
3 cups (24 fl oz / 750 ml) oil for deep frying


Heat a large skillet, add the oil, garlic, and pork, and sauté until the pork is cooked. Add the carrots, celery, sauces, sugar, and pepper. Cook for 1 minute on high heat to reduce the sauce and drain whatever liquid is left from the pan. Allow the filling to cool and then add the bean sprouts. Place a wrapper as a diamond with a corner towards you and place two tablespoons in the lower portion. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk. Roll the wrapper up, sealing the entire spring roll. Repeat with the rest of the wrappers. Heat the oil to 350 F (180 C) and deep-fry the spring rolls until golden brown. Serve with a sweet and sour sauce.

Recipe and photos reprinted with permission from the Tourism Authority of Thailand, which is a beautiful and informative site about the culture, history, and food of Thailand. There is a huge amount of useful information about traveling to and in Thailand, sightseeing, festivals, and much more for anyone planning on visiting "The Land of Smiles".