Carla Hale - The Heart of Bangkok
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With over 16 million visitors to Bangkok annually, it is no wonder people want to make this food from the comfort of their own home! Throughout the pages of this Bangkok cookbook, you will learn how to make delicious Bangkok recipes such as:
Thai Chicken Soup
Bangkok Ginger Soup
Satay Chicken
Spicy Pepper Noodles
Bangkok Barbecued Steak
Spicy Chili Chicken
Bangkok Black Noodles
Spicy Thai Basil Chicken
and even more!
So, why are you hesitating?
Grab a copy of this Bangkok cookbook and start cooking authentic Thai food as soon as today!
Carla Hale: author's other books
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The Heart of Bangkok The Best Cookbook for Thai Food Enthusiasts BY Carla Hale 
Copyright 2019 Carla Hale - Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
When most people think of Thailand, the very first city that comes to thought is the city of Bangkok. While it does not represent the country as a whole, in terms of food and culture, the city itself is a representative. Two factors have shaped the food within the city: the fish and prawns that come from the freshwater prominently around the city. Not only are they popular, but they are also an integral part of the tradition of the people of Bangkok itself. If you have always wanted to delve into the tradition of cooking from the streets of Bangkok, then you have certainly found the right cookbook. By the end of this cookbook, not only will you discover how to make some of the most traditional and delicious recipes you will find, but you will also gain the confidence to make this unique food from the comfort of your own home. Lets stop wasting time and get to cooking!
To kick things off we have this delicious and simple chicken salad dish that you can make whenever you are craving something especially filling. Feel free to top this salad off with your favorite toppings. Makes: 4 servings Total Prep Time: 10 minutes Ingredients: of a red onion, thinly sliced Dash of salt cup of extra virgin olive oil 14 ounces of rotisserie chicken breasts, shredded cup of dried sour cherries cup of fish sauce 1 tsp. of lime zest, grated cup of lime juice 1 Granny Smith apple, cut into thin matchsticks 1 cup of parsley leaves, chopped cup of roasted peanuts Dash of black pepper Long grain white rice, cooked and for serving Directions: 1. In a bowl, add in the sliced red onion, dash of salt and 2 cups of water. 2. 2. In a skillet set over medium to high heat, add in the oil. Add in the shredded rotisserie chicken. Cook for 3 minutes or until gold. Transfer into a bowl. 3. In the bowl, add in the dried cherries, fish sauce and fresh lime juice.
Stir well to mix. Set aside to cool completely. 4. Drain the onion. Rinse with water and drain again. 5. 5.
In the bowl, add in the apple matchsticks, chopped parsley, roasted peanuts and fresh lime zest. Toss well to mix. 6. Season with a dash of salt and black pepper. 7.
This is an Asian specialty that you can make during those cold winter nights. This is an Asian specialty that you can make during those cold winter nights. After a few bites, it will warm your body right up. Makes: 4 servings Total Prep Time: 1 hour and 10 minutes Ingredients: pound of shrimp, peeled and deveined 12 mushrooms, sliced into halves 1, 4.5 ounce can of mushrooms, drained 4 cups of water 2 stalks of lemongrass 4 kaffir lime leaves 4 slices of galangal 4 Thai bird chiles 1 Tbsp. of fish sauce 1 limes, juice only 1 tsp. of white sugar 1 tsp. of hot chile paste 1 Tbsp. of tom yum soup paste Directions: 1.
In a pot set over medium to high heat, add in the shrimp and water. Allow to come to a boil. Lower the heat to low and cook for 20 minutes. Immediately remove from heat. Continue to soak for 20 additional minutes. 2.
Add in the drained mushrooms, kaffir lime leaves, slices of galangal, Thai chiles, fish sauce, fresh lime juice, white sugar and chile paste. Stir well to mix. 3. Allow to come back to a boil. Cook for 15 minutes. 4.
Remove from heat and cool for 5 minutes before serving.
This is a delicious salad dish that will cleanse your palate. Made with a variety of sweet, sour and salty flavors, this is one dish you dont need to feel guilty about enjoying. Makes: 4 servings Total Prep Time: 10 minutes Ingredients: 2 Tbsp. of palm sugar 2 red Thai chiles, chopped 2 cloves of garlic, chopped cup of lime juice 3 Tbsp. of dried shrimp Directions: 1. of dried shrimp Directions: 1. In a bowl, add in the palm sugar and 1 tablespoon of water. Stir well until the sugar dissolves. 2. Add in the chopped Thai chiles, chopped garlic, lime juice and fish sauce. Season with a dash of salt. 3. 3.
In a saucepan set over medium to high heat, add in the shredded coconut. Cook for 5 minutes or until toasted. Transfer into a bowl and set aside. 4. In a saucepan set over medium to high heat, add in the vegetable oil. Add in half of the shallots.
Fry for 5 minutes or until crispy. Transfer onto a plate lined with paper towels to drain. Season with a dash of salt. 5. Add in the peanuts and cook for 2 minutes or until toasted. Transfer onto the plate with the shallots.
Season again with salt. 6. Place the pomelos segments into a large bowl. Add in the chopped cilantro, remaining shallots and half of the dressing. Toss well to coat. 7.
Add in the toasted coconut, toasted peanuts and shrimp. Toss well to mix. 8. Serve immediately with the remaining dressing and fried shallots.
This is a delicious and vegetarian Thai curry that all of your vegetarian friends and family will fall in love with. of cilantro, chopped 1 tsp. of kaffir lime zest, grated and optional tsp. of salt tsp. of black peppercorns, crushed 6 kaffir lime leaves, chopped and evenly divided 2 Tbsp. of vegetable oil 1 pound of green beans, trimmed 2 Tbsp. of fish sauce 1 Tbsp. of white sugar Jasmine rice, cooked and for serving Directions: 1. of white sugar Jasmine rice, cooked and for serving Directions: 1.Font size:
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