NoOTa
26-10-2005, 04:07 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 bgColor=#ffcc00><TD vAlign=bottom align=middle colSpan=5></TD></TR><TR><TD colSpan=5><TABLE width=550><TBODY><TR><TD width=128 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th20_2.jpg</TD><TD width=269> </TD><TD width=131 rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th20_3.jpg
</TD></TR><TR><TD width=269 bgColor=#ffcc00>Minced Pork Omelet
(KHAI CHIAO MU SAP)
</TD></TR><TR><TD width=269> </TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=253 colSpan=-5 rowSpan=9>http://www.mcdang.com/eng/Thaicuisine/Pic/th20.jpg </TD></TR><TR><TD vAlign=bottom noWrap align=left width=223> Eggs, beaten</TD><TD vAlign=bottom noWrap align=middle width=20 colSpan=-6>3</TD><TD vAlign=bottom noWrap align=middle width=35 colSpan=-6>whole</TD></TR><TR><TD vAlign=bottom align=left width=223> Spring onion chopped</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom noWrap align=left width=223> Shallots, peeled and sliced thin</TD><TD vAlign=bottom noWrap align=middle width=20 colSpan=-6>2</TD><TD vAlign=bottom noWrap align=middle width=35 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=223> Pork, ground </TD><TD vAlign=bottom align=middle width=20 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>oz.</TD></TR><TR><TD vAlign=bottom align=left width=223> Fish sauce</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=223> White pepper, ground</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=223> Vegetable oil for cooking</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1/2</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (1 serving)</TD></TR><TR><TD colSpan=5><TABLE width=550><TBODY><TR><TD width=207 rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th20_1.jpg</TD><TD width=325> 1. In a mixing bowl, beat together 3 whole eggs.
</TD></TR><TR><TD width=325> 2. Add spring onions, shallots, fish sauce and ground white pepper.
</TD></TR><TR><TD width=325> 3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.
</TD></TR><TR><TD> 4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.
</TD></TR></TBODY></TABLE> 5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha).
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5 height=49><TABLE width=550><TBODY><TR><TD width=396>Tips </TD><TD width=136 rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th20_4.jpg
</TD></TR><TR><TD width=396> This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
</TD></TR><TR><TD width=269 bgColor=#ffcc00>Minced Pork Omelet
(KHAI CHIAO MU SAP)
</TD></TR><TR><TD width=269> </TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=253 colSpan=-5 rowSpan=9>http://www.mcdang.com/eng/Thaicuisine/Pic/th20.jpg </TD></TR><TR><TD vAlign=bottom noWrap align=left width=223> Eggs, beaten</TD><TD vAlign=bottom noWrap align=middle width=20 colSpan=-6>3</TD><TD vAlign=bottom noWrap align=middle width=35 colSpan=-6>whole</TD></TR><TR><TD vAlign=bottom align=left width=223> Spring onion chopped</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom noWrap align=left width=223> Shallots, peeled and sliced thin</TD><TD vAlign=bottom noWrap align=middle width=20 colSpan=-6>2</TD><TD vAlign=bottom noWrap align=middle width=35 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=223> Pork, ground </TD><TD vAlign=bottom align=middle width=20 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>oz.</TD></TR><TR><TD vAlign=bottom align=left width=223> Fish sauce</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=223> White pepper, ground</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=223> Vegetable oil for cooking</TD><TD vAlign=bottom align=middle width=20 colSpan=-6>1/2</TD><TD vAlign=bottom align=middle width=35 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (1 serving)</TD></TR><TR><TD colSpan=5><TABLE width=550><TBODY><TR><TD width=207 rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th20_1.jpg</TD><TD width=325> 1. In a mixing bowl, beat together 3 whole eggs.
</TD></TR><TR><TD width=325> 2. Add spring onions, shallots, fish sauce and ground white pepper.
</TD></TR><TR><TD width=325> 3. Beat this mixture well and add ground pork and beat the mixture again to evenly distribute the pork in the egg.
</TD></TR><TR><TD> 4. Set a frying pan or wok on the stove ; add vegetable oil and heat the oil up until almost smoking.
</TD></TR></TBODY></TABLE> 5. Pour the egg mixture into the hot pan and tilt the pan to spread the mixture evenly over the bottom of the pan. Reduce heat to medium and fry the egg until golden brown, then turn to cook the other side. The fat from the pork will seep out from the omelet to give the egg a golden brown color and a wonderful smell. Cook this omelet longer than normal to allow the pork to cook through. Serve piping hot with Thai chilisauce (sri-racha).
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5 height=49><TABLE width=550><TBODY><TR><TD width=396>Tips </TD><TD width=136 rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th20_4.jpg
</TD></TR><TR><TD width=396> This Thai omelet is another staple in the Thai diet. Sometimes eaten with steamed rice and chili sauce, as a quick lunch or snack or as an accompanying main dish together with curries or dips.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com