rown.
MEANWHILE PREPARE MUSTARD SAUCE:.
In a large skillet
nd cooled.
eggs (some recipes separate the eggs and beat
ven door closed. (In other recipes I have read that one
eavy whipping cream into heavy sauce pan. Cook, over medium heat
ater. There should be enough sauce to generously coat the mix
or until cooked.
THE SAUCE: grate the cucumber.
Melt
For Adobo Cream Sauce: In mixing bowl combine mayonnaise,
ome of the caramel sauce.
Caramel Sauce:
Place sugar and
celery, bean sprouts, sweet soy sauce, lemon juice and water. then
o skillet and toss with sauce.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
n the mustard, hot sauce and Worcestershire sauce.
Transfer fondue to
r tupperware, pour in soy sauce, mirin, rice vinegar, and water
ABLESPOON WATER. FOR A MILDER SAUCE, REDUCE AMOUNT OF SRIRACHA. TO
boil.
Cook until sauce is reduced by about one
Begin with the German meatballs: Combine all ingredients in
n bowl and pour enough sauce to cover all of tofu
Discard them. Now, strain the sauce through a fine sieve. Reduce
scraping up brown bits. Bring sauce just to a boil and
conut water, sugar, caramel sauce, and fish sauce and stir to mix