Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html
This is from one of my favorite cookbooks - Weber's Art of the Grill. According to the description, whatever you thread onto the skewers must be small and tender enough to cook quickly. When using flank steak, be sure to cut on the bias so it stays tender when grilled.
This is a sweet sticky rice with grated fresh coconut and roasted sesame seeds, then topped with mango. Additional toppings can include sweetened coconut cream, coconut custard, and a mixture of dried shrimp, sugar, coconut flakes and shredded kaffir lime leaves. Yum!
The literal translation of Subparod Geuw is pineapple crystal, ad refers to the process of cooking fresh fruit in a heavy sugar syrup, or namm tann geuw (sugar-like crystal). The traditional way of serving this dessert is to add ice chips (roy geuw) or "floating crystal" to the pineapple and syrup. There are two ways to serve this, both of which are described in the directions. From Cracking the Coconut, a Thai cookbook by Su-Mei Yu. PREP TIME DOES NOT INCLUDE REFRIGERATION TIME
This is really a technique, more that a recipe. Found in Cracking the Coconut, an award-winning cookbook by Su-Mei Yu and owner of my favorite Thai restaurant in San Diego. Yield is a guess because it depends on the size coconut that you use. TIme is a guess because it probably takes longer the first time. Have fun!!! You'll never use the canned stuff again!
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