NoOTa
26-10-2005, 03:58 PM
<TABLE width=550><TBODY><TR bgColor=#33cc66><TD vAlign=bottom align=middle colSpan=5></TD></TR><TR><TD colSpan=5><TABLE width="100%"><TBODY><TR><TD width="25%">http://www.mcdang.com/eng/Thaicuisine/Pic/th16_4.jpg</TD><TD width="75%">Stirfried Chicken with Ginger
(KAI PHAT KHING)
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right width=147 colSpan=-5 rowSpan=12><TABLE width="100%"><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th16_1.jpg
</TD></TR><TR><TD height=121>http://www.mcdang.com/eng/Thaicuisine/Pic/th16_3.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left width=299> Vegetable oil</TD><TD vAlign=bottom align=middle width=52 colSpan=-6>4</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=299> Chicken breast meat, sliced</TD><TD vAlign=bottom align=middle width=52 colSpan=-6>8</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>oz.</TD></TR><TR><TD vAlign=bottom align=left width=299> Onion, peeled and sliced from stem to blossom </TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 1</TD><TD vAlign=bottom align=middle width=32 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=299> Young ginger, julienne </TD><TD vAlign=bottom align=middle width=52 colSpan=-6>1/2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom noWrap align=left width=299> Woodear mushrooms, soaked in water, rough cut</TD><TD vAlign=bottom noWrap align=middle width=52 colSpan=-6> 1</TD><TD vAlign=bottom noWrap align=middle width=32 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left width=299> Spring onions, cut into 1 inch pieces</TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 1/2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left width=299> Red spur chili peppers, sliced length wise </TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 1</TD><TD vAlign=bottom align=middle width=32 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=299> Green spur chili peppers, sliced length wise</TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=299> Sugar </TD><TD vAlign=bottom align=middle width=52 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=299> Fish sauce</TD><TD vAlign=bottom align=middle width=52 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left colSpan=3 height=2> (4 servings) </TD></TR><TR><TD colSpan=5 height=252><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th16.jpg</TD><TD width="51%"> 1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
</TD></TR><TR><TD width="51%"> 2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
</TD></TR><TR><TD width="51%"> 3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="68%">Tips </TD><TD width="32%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th16_2.jpg
</TD></TR><TR><TD width="68%"> This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild.
</TD></TR><TR><TD width="68%"> Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
(KAI PHAT KHING)
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right width=147 colSpan=-5 rowSpan=12><TABLE width="100%"><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th16_1.jpg
</TD></TR><TR><TD height=121>http://www.mcdang.com/eng/Thaicuisine/Pic/th16_3.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left width=299> Vegetable oil</TD><TD vAlign=bottom align=middle width=52 colSpan=-6>4</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=299> Chicken breast meat, sliced</TD><TD vAlign=bottom align=middle width=52 colSpan=-6>8</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>oz.</TD></TR><TR><TD vAlign=bottom align=left width=299> Onion, peeled and sliced from stem to blossom </TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 1</TD><TD vAlign=bottom align=middle width=32 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=299> Young ginger, julienne </TD><TD vAlign=bottom align=middle width=52 colSpan=-6>1/2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom noWrap align=left width=299> Woodear mushrooms, soaked in water, rough cut</TD><TD vAlign=bottom noWrap align=middle width=52 colSpan=-6> 1</TD><TD vAlign=bottom noWrap align=middle width=32 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left width=299> Spring onions, cut into 1 inch pieces</TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 1/2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left width=299> Red spur chili peppers, sliced length wise </TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 1</TD><TD vAlign=bottom align=middle width=32 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=299> Green spur chili peppers, sliced length wise</TD><TD vAlign=bottom align=middle width=52 colSpan=-6> 2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=299> Sugar </TD><TD vAlign=bottom align=middle width=52 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=299> Fish sauce</TD><TD vAlign=bottom align=middle width=52 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=32 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left colSpan=3 height=2> (4 servings) </TD></TR><TR><TD colSpan=5 height=252><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th16.jpg</TD><TD width="51%"> 1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
</TD></TR><TR><TD width="51%"> 2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
</TD></TR><TR><TD width="51%"> 3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="68%">Tips </TD><TD width="32%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th16_2.jpg
</TD></TR><TR><TD width="68%"> This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild.
</TD></TR><TR><TD width="68%"> Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com