Fry

Oriental Vegetables And Rice

• 240 gr rice (cooked)
• 170 gr vegetable mixture (frozen)
• 10 ml sesame oil
• 5 ml vegetable oil

Osage Fry Bread

• 370 de
• 3 at a time until golden on both sides
• 1 shortening for deep frying
• 1 sift flour
• 1 typed by carolyn cloe
• 500 gr all purpose flour
• 475 ml milk
• 12 gr shortening
• 6 gr salt
• 5 gr baking powder

Oven-fried Carrot Burgers

• 1 egg (beaten)
• 600 gr corn flakes (finely crushed)
• 190 gr carrots (cooked)
• 30 gr green onion (finely chopped)
• 30 ml canola oil
• 26 gr celery (finely chopped)
• 3 gr salt

Oxtail Soup

• 5 onions
• 4 sticks of celery
• 1 oxtail
• 270 gr carrots
• 65 gr cornflour
• 60 ml soy sauce
• 14 gr butter
• 6 gr black pepper (ground)
• 5 gr nutmeg (ground)

Oysters And Bacon Soubise

• 2 arrowroot
• 1 onion (chopped)
• 1 oysters
• 1 wild rice
• 1/2 chablis
• 950 ml cream (heavy)
• 240 ml chicken broth
• 130 gr bacon (chopped)
• 120 ml water
• 28 gr butter

Pad Thai

• 3 scallions (chopped)
• 2 limes
• 2 bean sprouts (fresh)
• 2 eggs
• 1/2 firm bean curd tiny (fresh cut into cubes)
• 1/2 long way
• 110 gr thai flat rice noodles
• 90 ml thai fish sauce
• 75 gr peanuts (finely chopped)
• 70 gr chicken breast meat

Pad Thai

• 6 shrimps
• 1 bean sprouts washed
• 1 pepper (freshly ground white)
• 1 egg
• 3/4 long
• 1/4 wide
• 1/4 scallions
• 75 gr flat rice-stick noodles
• 65 gr pork
• 60 ml peanut oil

Pad Thai

• 20 wait (plate)
• 8 garlic gloves
• 6 eggs
• 2 bean sprouts
• 1 cilantro (sliced)
• 270 gr pork
• 230 gr chantaboon rice sticks
• 200 gr peanuts (ground roasted)
• 130 gr radish (sliced salted)
• 120 gr green onion (sliced)

Pad Thai

• 6 scallions
• 5 garlic (cloves)
• 2 eggs
• 230 gr noodles
• 80 ml vinegar
• 75 ml soy sauce
• 28 gr peanut butter
• 14 gr brown sugar

Pad Thai

• 4 scallions
• 4 bean sprouts
• 2 garlic (cloves)
• 2 eggs
• 1 lime (wedges)
• 1/8 wide
• 525 gr shrimp
• 450 gr rice noodles (dried)
• 120 ml vegetable oil
• 90 ml vinegar (white)

Pad Thai

• 5 garlic (cloves)
• 3 scallions
• 2 firm-style bean curd squares
• 2 eggs
• 1 lemon
• 1 chili pepper (fresh red)
• 1/4 mung bean sprouts
• 250 gr shrimp shelled
• 230 gr rice noodles
• 120 ml vinegar (white)

Pad Thai

• 8 shrimp
• 3 green onions
• 2 eggs
• 2 bean sprouts
• 1 lime
• 130 gr chicken breast (boneless)
• 110 gr broad rice noodles
• 75 gr bean sprouts
• 60 ml vegetable oil
• 45 ml lime juice

Pad Thai Stir

• 4 green onions
• 3 garlic (cloves)
• 3 eggs
• 2 limes
• 2 lengths garnishes
• 2 bean sprouts (handfuls)
• 1 tofu (cubes fried)
• 85 gr flat rice noodles (dried)
• 60 gr shrimp
• 60 ml chicken broth

Pakora Batter

• 170 gr chick pea flour
• 130 ml water (cold)
• 16 ml lemon juice
• 9 gr ghee
• 4 gr coriander
• 3 gr garam masala
• 3 gr salt
• 2 gr baking powder
• 1 gr turmeric
• 1 gr cayenne

Pakoras

• 9 ingredients with enough water
• 3 in a saucepan
• 2 prepare the vegetable as directed below
• 2 oil over high heat (inches)
• 1 follow
• 1 in a bowl combine the first
• 1 form a batter (thick)
• 1/2 tumeric (ground)
• 170 gr besan
• 16 gr squeezed lemon (freshly)

Pakoras

• 1 onion
• 1 potato
• 1 few spinach leaves oil for deep frying
• 1 fry till golden brown
• 1/2 besan
• 1/2 water
• 140 ml warm water
• 2 gr salt
• 1 gr pepper (red)
• 1 gr garam masala

Palak Paneer

• 1 onion
• 1 tomato
• 475 ml oil
• 120 gr paneer cheese
• 60 gr spinach (frozen)
• 5 gr ginger
• 3 gr garlic
• 3 gr garam masala
• 2 gr chili powder (red)