Sauce
Thai Salad
- 2 tomatoes
- 1 head lettuce
- 1 tofu block
- 1 mung bean sprouts
- 1 bag potato chips
- 350 ml coconut milk
- 270 gr chunky peanut (unsalted)
- 120 ml vinegar (white)
- 22 ml soy sauce
- 8 gr curry paste (red)
Thai Satay With Spicy Peanut Sauce
- 40 bamboo skewers
- 7 seeded chilies (dried)
- 3 from the root
- 2 1/2 galanga
- 2 cilantro roots
- 1 1/2 lemon grass
- 1,200 gr consistency coconut
- 525 gr pork
- 180 ml coconut milk (thick)
- 80 ml creamy peanut butter
Thai Sausage
- 4 chilies (dried)
- 1 lemon grass (minced)
- 1 cilantro roots (minced)
- 1 kaffir lime zest
- 1/2 galanga (minced)
- 270 gr pork (ground)
- 34 gr salt
- 30 ml fish sauce
- 7 gr onions (minced red)
- 6 gr garlic (minced)
Thai Shrimp
- 2 chicken breasts (whole)
- 2 sprigs parsley
- 1,400 ml water
- 350 gr rice (hot cooked)
- 170 gr mushrooms (sliced)
- 32 gr coriander (chopped fresh)
- 5 ml soy sauce
- 4 gr coriander (ground)
- 4 gr chili powder
- 3 gr salt
Thai Style Fried Noodles
- 3 green onions
- 1 bean sprouts
- 1/2 lime
- 120 gr tofu
- 100 gr peanuts
- 75 ml soy sauce
- 55 gr flat thai noodles
- 60 ml vegetable oil
- 18 gr garlic
- 14 gr sweet pickled radish (chopped)
Thai Sweet Chili Sauce Vmxv03a
- 120 ml rice vinegar
- 50 gr sugar
- 30 ml sauce (plum)
- 16 ml thai fish sauce
- 16 gr lime (fresh)
- 12 gr tomato paste
- 3 gr garlic (minced)
- 2 gr serrano chili (minced)
- 2 gr chili paste (ground red)
- 1 gr sweet paprika
Thai Tomyum Gung
- 6 lime leaves
- 3 stalks of lemon grass
- 525 gr tiger shrimps
- 14 gr thai chili paste
- 1 package straw mushrooms
Thai Vegetarian Noodles
- 1 bean sprouts (fresh)
- 1 sprig mint
- 130 gr snow peas (sliced)
- 90 gr broccoli florets
- 85 gr onions (sliced)
- 70 gr pad thai noodles
- 60 ml olive oil
- 50 gr celery (diced)
- 34 gr bell pepper (diced red)
- 32 gr carrots (julienned)
Thai-style Marinade
- 2 garlic (cloves)
- 1 lemon peel
- 1 orange
- 1 bay leaf
- 120 ml oyster sauce
- 120 ml soy sauce
- 10 ml honey
- 3 gr cilantro (fresh)
- 1 gr ginger root
- 1 gr pepper (freshly ground)
Thai-style Tempe W/ Carrots & Basil
- 4 chili peppers (fresh hot)
- 3 carrots
- 1/2 tempe
- 10 ml oyster sauce
- 8 gr sugar
- 6 gr garlic (crushed)
Thai-style, Spicy Eggplant-mushroom Sauce
- 3 drops sesame oil (toasted)
- 2 garlic (cloves)
- 1 shallot
- 1 bell pepper (red)
- 1/4 mushrooms
- 450 gr eggplant
- 350 ml rice milk
- 90 gr asparagus stems (chopped)
- 80 gr mushrooms
- 60 ml veggie stock
Thanksgiving Day Tofu
- 6 vogue vegy base
- 2 arrowroot
- 2 garlic (cloves minced)
- 1 1/2 agar flakes
- 1 agar powder
- 700 gr tofu
- 250 gr cubed dry wheat bread (whole)
- 240 ml water
- 65 gr carrots (finely diced)
- 60 gr onions (finely diced)
The All American Apple Cake
- 2 baking apples
- 1 egg
- 230 gr walnuts
- 130 gr flour
- 110 gr brown sugar
- 100 gr granulated sugar
- 100 gr sugar
- 60 ml milk
- 55 gr butter
- 60 ml buttermilk
The Colonial Innkeepers Pie
- 2 eggs
- 1 pie crust
- 1 pie
- 1 sauce
- 350 gr sugar
- 180 ml boiling water
- 150 gr butter
- 130 gr flour
- 120 ml milk
- 65 gr nuts (chopped)
The Four Flames Oysters Harlon
- 2 jiggers sherry
- 1 steak sauce
- 45 ml water
- 30 ml lemon juice (fresh)
- 30 ml worcestershire sauce
- 16 gr flour
- some flour for coating
The Quay's Grouper Florentine
- 2 grouper filet (fresh)
- 1 flour
- 475 ml milk (hot)
- 120 gr swiss cheese (grated)
- 32 gr flour
- 28 gr clarified butter
- 20 gr parmesan cheese (grated)
- 18 gr butter (unsalted)
- 16 gr spinach (cleaned)
- 6 gr shallots (chopped)