Crispy rice cups with galangal cream (Kanom krok) [Akkapong "Earl" Ninsom, Langbaan] from Portland Cooks: Recipes from the City's Best Restaurants and Bars (page 100) by Danielle Centoni

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on April 23, 2018

    You'll need a Thai kanom krok pan or a Japanese takoyaki pan or a Danish aebleskiver pan or a South Asian paniyaram pan. to make this recipe.

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