NoOTa
26-10-2005, 04:43 PM
<TABLE width=550><TBODY><TR vAlign=bottom align=middle bgColor=#99ccff><TD colSpan=5>Spicy Thai Fish Cakes and Cucumber Salad</TD></TR><TR vAlign=bottom align=middle bgColor=#99ffff><TD colSpan=5>THOT MAN PLA AND ACHAT</TD></TR><TR vAlign=top><TD align=left colSpan=4 height=3><TABLE width=550><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_1.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_2.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_3.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=4>INGREDIENTS: Spicy Thai Fish Cakes (Thot Man Pla)</TD></TR><TR vAlign=bottom><TD align=right width=157>Coconut milk
</TD><TD width=41>3/4
</TD><TD align=middle width=50>cup </TD><TD vAlign=center align=right width=282 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th1.jpg </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Ground white pepper
</TD><TD width=41>1
</TD><TD align=middle width=50>tsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>fish sauce
</TD><TD width=41>2
</TD><TD align=middle width=50>tbsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Egg
</TD><TD width=41>1
</TD><TD align=middle width=50>whole </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Ground fresh fish,
</TD><TD width=41>
</TD><TD align=middle width=50> </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>any white fish will do
</TD><TD width=41>1.5
</TD><TD align=middle width=50>lbs. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Kaffir lime leaves, julienne
</TD><TD width=41>2
</TD><TD align=middle width=50>tbsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Red curry paste
</TD><TD width=41>2 - 3
</TD><TD align=middle width=50>tbsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Chinese long beans or
</TD><TD width=41>
</TD><TD align=middle width=50> </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>green beans sliced thin
</TD><TD width=41>1/2
</TD><TD align=middle width=50>cup </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Vegetable oil for frying
</TD><TD width=41>2
</TD><TD align=middle width=50>cups </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157> (4 servings)
</TD><TD width=41>
</TD><TD align=middle width=50> </TD></TR><TR vAlign=top><TD align=left colSpan=5 height=2>
</TD></TR></TBODY></TABLE><TABLE width=550><TBODY><TR><TD>Spicy Thai Fish Cakes (Thot Man Pla) </TD></TR><TR><TD> 1. ln a food processor, using a steel blade, blend together all the ingredients except the Chinese long beans and vegetable oil for frying, The paste should be smooth with no lumps. </TD></TR><TR><TD> 2. Spoon the fish paste into a mixing bowl and mix in the sliced beans.</TD></TR><TR><TD> 3. Heat oil in a frying pan to medium heat, Form fish paste into bite size cakes by using spoons or your hands, Slightly moisten with oil to prevent the paste from sticking to your fingers, Flatten these round patties a little to ensure even cooking, </TD></TR><TR><TD> 4. Fry these cakes until golden on both sides, (Do not take long to cook,two minutes or so depending on the size of the cakes.) </TD></TR><TR><TD> 5. Lift cooked pieces of fish cake from the hot oil and drain on absorbent paper. Serve hot with cucumber salad.</TD></TR><TR><TD><TABLE width=550><TBODY><TR><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_6.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_10.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_9.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_7.jpg
</TD></TR></TBODY></TABLE><TABLE width=550><TBODY><TR><TD colSpan=4>INGREDIENTS: Cucumber Salad (Achat) </TD></TR><TR><TD width=200>Cucumber,peeled and sliced thin</TD><TD width=33>1
</TD><TD width=39>cup</TD><TD align=right width=250 rowSpan=7>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_8.jpg</TD></TR><TR><TD width=200>Shallots, peeled and sliced thin</TD><TD width=33>2
</TD><TD width=39>heads</TD></TR><TR><TD width=200>Red spur chili peppers, sliced</TD><TD width=33>1
</TD><TD width=39> </TD></TR><TR><TD width=200>Chopped coriander</TD><TD width=33>1
</TD><TD width=39>tbsp.</TD></TR><TR><TD width=200>Water</TD><TD width=33>1.5
</TD><TD width=39>cups</TD></TR><TR><TD width=200>Granulated sugar</TD><TD width=33>4
</TD><TD width=39>tbsp.</TD></TR><TR><TD width=200>White vinegar</TD><TD width=33>4
</TD><TD width=39>tbsp.</TD></TR></TBODY></TABLE></TD></TR><TR><TD>Cucumber Salad (Achat)</TD></TR><TR><TD> 1. Peel and cut cucumber lengthwise and slice thin. </TD></TR><TR><TD> 2. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_2.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_3.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_4.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR vAlign=bottom><TD align=left colSpan=4>INGREDIENTS: Spicy Thai Fish Cakes (Thot Man Pla)</TD></TR><TR vAlign=bottom><TD align=right width=157>Coconut milk
</TD><TD width=41>3/4
</TD><TD align=middle width=50>cup </TD><TD vAlign=center align=right width=282 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th1.jpg </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Ground white pepper
</TD><TD width=41>1
</TD><TD align=middle width=50>tsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>fish sauce
</TD><TD width=41>2
</TD><TD align=middle width=50>tbsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Egg
</TD><TD width=41>1
</TD><TD align=middle width=50>whole </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Ground fresh fish,
</TD><TD width=41>
</TD><TD align=middle width=50> </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>any white fish will do
</TD><TD width=41>1.5
</TD><TD align=middle width=50>lbs. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Kaffir lime leaves, julienne
</TD><TD width=41>2
</TD><TD align=middle width=50>tbsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Red curry paste
</TD><TD width=41>2 - 3
</TD><TD align=middle width=50>tbsp. </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Chinese long beans or
</TD><TD width=41>
</TD><TD align=middle width=50> </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>green beans sliced thin
</TD><TD width=41>1/2
</TD><TD align=middle width=50>cup </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157>Vegetable oil for frying
</TD><TD width=41>2
</TD><TD align=middle width=50>cups </TD></TR><TR vAlign=bottom><TD noWrap align=right width=157> (4 servings)
</TD><TD width=41>
</TD><TD align=middle width=50> </TD></TR><TR vAlign=top><TD align=left colSpan=5 height=2>
</TD></TR></TBODY></TABLE><TABLE width=550><TBODY><TR><TD>Spicy Thai Fish Cakes (Thot Man Pla) </TD></TR><TR><TD> 1. ln a food processor, using a steel blade, blend together all the ingredients except the Chinese long beans and vegetable oil for frying, The paste should be smooth with no lumps. </TD></TR><TR><TD> 2. Spoon the fish paste into a mixing bowl and mix in the sliced beans.</TD></TR><TR><TD> 3. Heat oil in a frying pan to medium heat, Form fish paste into bite size cakes by using spoons or your hands, Slightly moisten with oil to prevent the paste from sticking to your fingers, Flatten these round patties a little to ensure even cooking, </TD></TR><TR><TD> 4. Fry these cakes until golden on both sides, (Do not take long to cook,two minutes or so depending on the size of the cakes.) </TD></TR><TR><TD> 5. Lift cooked pieces of fish cake from the hot oil and drain on absorbent paper. Serve hot with cucumber salad.</TD></TR><TR><TD><TABLE width=550><TBODY><TR><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_6.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_10.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_9.jpg
</TD><TD width=133>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_7.jpg
</TD></TR></TBODY></TABLE><TABLE width=550><TBODY><TR><TD colSpan=4>INGREDIENTS: Cucumber Salad (Achat) </TD></TR><TR><TD width=200>Cucumber,peeled and sliced thin</TD><TD width=33>1
</TD><TD width=39>cup</TD><TD align=right width=250 rowSpan=7>http://www.mcdang.com/eng/Thaicuisine/Pic/th1_8.jpg</TD></TR><TR><TD width=200>Shallots, peeled and sliced thin</TD><TD width=33>2
</TD><TD width=39>heads</TD></TR><TR><TD width=200>Red spur chili peppers, sliced</TD><TD width=33>1
</TD><TD width=39> </TD></TR><TR><TD width=200>Chopped coriander</TD><TD width=33>1
</TD><TD width=39>tbsp.</TD></TR><TR><TD width=200>Water</TD><TD width=33>1.5
</TD><TD width=39>cups</TD></TR><TR><TD width=200>Granulated sugar</TD><TD width=33>4
</TD><TD width=39>tbsp.</TD></TR><TR><TD width=200>White vinegar</TD><TD width=33>4
</TD><TD width=39>tbsp.</TD></TR></TBODY></TABLE></TD></TR><TR><TD>Cucumber Salad (Achat)</TD></TR><TR><TD> 1. Peel and cut cucumber lengthwise and slice thin. </TD></TR><TR><TD> 2. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com