NoOTa
26-10-2005, 04:17 PM
<TABLE width=550><TBODY><TR><TD colSpan=5><TABLE width="100%"><TBODY><TR><TD width="23%">http://www.mcdang.com/eng/Thaicuisine/Pic/th25_3.jpg</TD><TD width="52%">Garlic Fried Rice
(KHAO PHAT KRATIEM)
</TD><TD width="25%">http://www.mcdang.com/eng/Thaicuisine/Pic/th25_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=232 rowSpan=10>http://www.mcdang.com/eng/Thaicuisine/Pic/th25_1.jpg </TD></TR><TR><TD vAlign=bottom noWrap align=left width=236> Left over rice, at room temperature</TD><TD vAlign=bottom noWrap align=middle width=51> 1 1/2</TD><TD vAlign=bottom noWrap align=middle width=44> cup</TD></TR><TR><TD vAlign=bottom align=left width=236> Vegetable oil</TD><TD vAlign=bottom align=middle width=51>1/4</TD><TD vAlign=bottom align=middle width=44>cup</TD></TR><TR><TD vAlign=bottom align=left width=236> Garlic, chopped</TD><TD vAlign=bottom align=middle width=51>3</TD><TD vAlign=bottom align=middle width=44>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=236> Egg</TD><TD vAlign=bottom align=middle width=51>1</TD><TD vAlign=bottom align=middle width=44>whole</TD></TR><TR><TD vAlign=bottom align=left width=236> Spring onions, chopped</TD><TD vAlign=bottom align=middle width=51>6</TD><TD vAlign=bottom align=middle width=44> </TD></TR><TR><TD vAlign=bottom align=left width=236> Butter</TD><TD vAlign=bottom align=middle width=51>1</TD><TD vAlign=bottom align=middle width=44>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=236> Japanese soy sauce</TD><TD vAlign=bottom align=middle width=51>3</TD><TD vAlign=bottom align=middle width=44>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=236> Salt/pepper</TD><TD vAlign=bottom align=middle width=51>To taste</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (1 serving)</TD></TR><TR><TD colSpan=5 height=256><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th25.jpg</TD><TD width="51%"> 1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
</TD></TR><TR><TD width="51%"> 2. Add rice to the frying pan and stirfry rice until hot and well mixed.
</TD></TR><TR><TD width="51%"> 3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
</TD></TR><TR><TD width="51%"> 4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="75%">Tip </TD><TD width="25%" rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th25_4.jpg
</TD></TR><TR><TD width="75%"> This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
(KHAO PHAT KRATIEM)
</TD><TD width="25%">http://www.mcdang.com/eng/Thaicuisine/Pic/th25_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=232 rowSpan=10>http://www.mcdang.com/eng/Thaicuisine/Pic/th25_1.jpg </TD></TR><TR><TD vAlign=bottom noWrap align=left width=236> Left over rice, at room temperature</TD><TD vAlign=bottom noWrap align=middle width=51> 1 1/2</TD><TD vAlign=bottom noWrap align=middle width=44> cup</TD></TR><TR><TD vAlign=bottom align=left width=236> Vegetable oil</TD><TD vAlign=bottom align=middle width=51>1/4</TD><TD vAlign=bottom align=middle width=44>cup</TD></TR><TR><TD vAlign=bottom align=left width=236> Garlic, chopped</TD><TD vAlign=bottom align=middle width=51>3</TD><TD vAlign=bottom align=middle width=44>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=236> Egg</TD><TD vAlign=bottom align=middle width=51>1</TD><TD vAlign=bottom align=middle width=44>whole</TD></TR><TR><TD vAlign=bottom align=left width=236> Spring onions, chopped</TD><TD vAlign=bottom align=middle width=51>6</TD><TD vAlign=bottom align=middle width=44> </TD></TR><TR><TD vAlign=bottom align=left width=236> Butter</TD><TD vAlign=bottom align=middle width=51>1</TD><TD vAlign=bottom align=middle width=44>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=236> Japanese soy sauce</TD><TD vAlign=bottom align=middle width=51>3</TD><TD vAlign=bottom align=middle width=44>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=236> Salt/pepper</TD><TD vAlign=bottom align=middle width=51>To taste</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (1 serving)</TD></TR><TR><TD colSpan=5 height=256><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th25.jpg</TD><TD width="51%"> 1. Heat oil in a wok or large frying pan. Add chopped garlic and stirfry until almost golden.
</TD></TR><TR><TD width="51%"> 2. Add rice to the frying pan and stirfry rice until hot and well mixed.
</TD></TR><TR><TD width="51%"> 3. Create space at the center of the pan. Add butter to the space and when melted, crack an egg into the space and scramble it. Mix the rice with the egg and stirfry to evenly distribute the egg.
</TD></TR><TR><TD width="51%"> 4. Add Japanese soy, salt and pepper to season. Before serving the fried rice, add the chopped green onions and mix together. Serve hot as a side dish to accompany the main courses.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="75%">Tip </TD><TD width="25%" rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th25_4.jpg
</TD></TR><TR><TD width="75%"> This dish is also an import but very popular and very familiar with most visitors to Thailand. lt is important to use left over rice to make fried rice or else your rice will be soggy. It's avery good way to use left over rice.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com