How to cook rice from Family Thai: Bringing the Flavors of Thailand Home (page 36) by Arnold Myint and Kat Thompson
-
long grain jasmine rice
- Serves : 4 cups (560 g)
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Garlic pepper stir-fry (Pad gratiem prik Thai); Spicy bacon basil stir-fry (Bacon pad krapao); Stink bean and asparagus stir-fry (Pad sataw); Mom's pepper steak; Mom's broccoli chicken; Mom's bamboo chicken; Thai omelet (Kai jeaow); Mom's tofu cabbage; Mom's eggplant curry; Mom's Siam chicken; Duck soy and five-spice stew (Phet palloh); Shrimp and pineapple curry; Green curry mussels; Stinky herb omelet, fried cured mackerel, and funky shrimp paste dip (Cha-om omelet, mackerel, and grapi)
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
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.