NoOTa
26-10-2005, 04:03 PM
<TABLE cellSpacing=0 cellPadding=0 width="100%" align=center border=0 vspace="0" hspace="0"><TBODY><TR align=middle><TD vAlign=top height=68><TABLE width=550><TBODY><TR><TD vAlign=bottom align=middle bgColor=#33cc33 colSpan=5></TD></TR><TR><TD colSpan=5><TABLE width=550><TBODY><TR><TD width=132 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th18_4.jpg</TD><TD width=398 height=15>
</TD></TR><TR><TD width=398 bgColor=#33cc33>Salmon Souffle in Banana Leaf Cup
(HO MOK PLA SALMON)
</TD></TR><TR><TD width=398> </TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=159 rowSpan=9><TABLE height=175 width=45><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th18_2.jpg
</TD></TR><TR><TD height=96>http://www.mcdang.com/eng/Thaicuisine/Pic/th18_3.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left width=288> Coconut milk</TD><TD vAlign=bottom align=middle width=41>1/2</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom noWrap align=left width=288> Red curry paste, (Kaeng phet curry paste) </TD><TD vAlign=bottom noWrap align=middle width=41> 2</TD><TD vAlign=bottom noWrap align=middle width=42> tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=288> Egg</TD><TD vAlign=bottom align=middle width=41>1</TD><TD vAlign=bottom align=middle width=42>whole</TD></TR><TR><TD vAlign=bottom align=left width=288> Fish sauce</TD><TD vAlign=bottom align=middle width=41>1</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=288> Sugar</TD><TD vAlign=bottom align=middle width=41>1 - 2</TD><TD vAlign=bottom align=middle width=42>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=288> Salmon fillet, sliced </TD><TD vAlign=bottom align=middle width=41>5</TD><TD vAlign=bottom align=middle width=42>oz.</TD></TR><TR><TD vAlign=bottom align=left width=288> Sweet basil leaves, (bai horapha)</TD><TD vAlign=bottom align=middle width=41>1/4</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (Makes 1 banana leaf cup. / 1 serving)</TD></TR><TR><TD colSpan=5 height=420><TABLE width=544><TBODY><TR><TD width=263 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th18.jpg</TD><TD width=269> 1. Mix the curry paste and the coconut milk together in a bowl until you have a smooth mixture.
</TD></TR><TR><TD width=269> 2. Add egg and blend in well. Season this mixture with fish sauce and sugar. Mix this into a batter, and add pieces of salmon which have been sliced. This process is very much like making a custard or batter for quiche.
</TD></TR><TR><TD width=269> < 3. Prepare a baking dish and line the bottom of the dish with fresh basil leaves and spoon the batter and fish pieces into the dish. Steam or bake in bain-marie until done. lt takes about 30 - 40 minutes depending on the size and depth of the container. To test that the custard is done, insert a skewer into the center of the custard. If it comes out clean, the custard is done.
</TD></TR></TBODY></TABLE><TABLE width=550><TBODY><TR><TD width=317>Tips </TD><TD width=214 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th18_1.jpg
</TD></TR><TR><TD width=317> Substitutions : lt may be difficult to find fresh Thai basil, so please use fresh local basil or even fresh green leaf lettuce or spinach or kale. When buying Thai curry paste which comes either in a can or vacuum packed in a plastic container, read the label carefully to check that you are getting the correct type of curry paste.
</TD></TR><TR><TD width=317> Thai main dishes are usually eaten with plain steamed rice. If you eat some of these dishes by themselves the flavors may be too strong.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>ที่มา : mcdang.com
</TD></TR><TR><TD width=398 bgColor=#33cc33>Salmon Souffle in Banana Leaf Cup
(HO MOK PLA SALMON)
</TD></TR><TR><TD width=398> </TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=159 rowSpan=9><TABLE height=175 width=45><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th18_2.jpg
</TD></TR><TR><TD height=96>http://www.mcdang.com/eng/Thaicuisine/Pic/th18_3.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left width=288> Coconut milk</TD><TD vAlign=bottom align=middle width=41>1/2</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom noWrap align=left width=288> Red curry paste, (Kaeng phet curry paste) </TD><TD vAlign=bottom noWrap align=middle width=41> 2</TD><TD vAlign=bottom noWrap align=middle width=42> tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=288> Egg</TD><TD vAlign=bottom align=middle width=41>1</TD><TD vAlign=bottom align=middle width=42>whole</TD></TR><TR><TD vAlign=bottom align=left width=288> Fish sauce</TD><TD vAlign=bottom align=middle width=41>1</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=288> Sugar</TD><TD vAlign=bottom align=middle width=41>1 - 2</TD><TD vAlign=bottom align=middle width=42>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=288> Salmon fillet, sliced </TD><TD vAlign=bottom align=middle width=41>5</TD><TD vAlign=bottom align=middle width=42>oz.</TD></TR><TR><TD vAlign=bottom align=left width=288> Sweet basil leaves, (bai horapha)</TD><TD vAlign=bottom align=middle width=41>1/4</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (Makes 1 banana leaf cup. / 1 serving)</TD></TR><TR><TD colSpan=5 height=420><TABLE width=544><TBODY><TR><TD width=263 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th18.jpg</TD><TD width=269> 1. Mix the curry paste and the coconut milk together in a bowl until you have a smooth mixture.
</TD></TR><TR><TD width=269> 2. Add egg and blend in well. Season this mixture with fish sauce and sugar. Mix this into a batter, and add pieces of salmon which have been sliced. This process is very much like making a custard or batter for quiche.
</TD></TR><TR><TD width=269> < 3. Prepare a baking dish and line the bottom of the dish with fresh basil leaves and spoon the batter and fish pieces into the dish. Steam or bake in bain-marie until done. lt takes about 30 - 40 minutes depending on the size and depth of the container. To test that the custard is done, insert a skewer into the center of the custard. If it comes out clean, the custard is done.
</TD></TR></TBODY></TABLE><TABLE width=550><TBODY><TR><TD width=317>Tips </TD><TD width=214 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th18_1.jpg
</TD></TR><TR><TD width=317> Substitutions : lt may be difficult to find fresh Thai basil, so please use fresh local basil or even fresh green leaf lettuce or spinach or kale. When buying Thai curry paste which comes either in a can or vacuum packed in a plastic container, read the label carefully to check that you are getting the correct type of curry paste.
</TD></TR><TR><TD width=317> Thai main dishes are usually eaten with plain steamed rice. If you eat some of these dishes by themselves the flavors may be too strong.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>ที่มา : mcdang.com