n a blender to make sauce pois(bean sauce).
Enjoy!
owl, combine garlic, sugar, tomato sauce and salt; mix well.
ven door closed. (In other recipes I have read that one
Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; saute until the onion is translucent. Add the garlic and saute for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.
Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.
Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.
Saute bell pepper, Scotch Bonnet pepper, onion, celery, and garlic in butter, for 3-5 minutes.
Add tomatoes, tomato sauce, water, prepared mustard, sugar, Tabasco(if using), seasonings and bay leaf.
Simmer 20-25 minutes, stirring often.
Add shrimp and simmer 10 minutes longer.
Remove bay leaf.
Serve over rice and enjoy!
ater. There should be enough sauce to generously coat the mix
Line baking pan with aluminum foil.
Lightly spray oil or pam onto foil.
Place chicken on foil and bake 20- 25 minutes in 350* oven.
Meanwhile mix the rest of the ingredients together in a microwave safe bowl and cook on high until boiling.
(or in pan on stove stop).
Pour over chicken.
Reduce heat to 325 and bake for 10- 15 more minutes.
If you want to serve the sauce over rice I recommend doubling the sauce ingredients.
or until cooked.
THE SAUCE: grate the cucumber.
Melt
e served with Ti-Malice sauce. To make, combine and serve
For Adobo Cream Sauce: In mixing bowl combine mayonnaise,
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.
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
n bowl and pour enough sauce to cover all of tofu
conut water, sugar, caramel sauce, and fish sauce and stir to mix
tomato paste and hot pepper sauce. Bring to boil.
Add
Set aside ingredients for sauce to be mixed separately.