In a medium size sauce pan add cornstarch, broth, pineapple
ieces, until browned. Add tomato sauce, wine, parsley, bay leaf,
hile preparing the Chardonnay butter sauce.
3. Make chardonnay butter
br>Pour in all enchilada sauce into pot with boiled broth
ven door closed. (In other recipes I have read that one
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,
lender. I mix the soy sauce and honey together first so
For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarchand water
uice, rice vinegar, and soy sauce; and set over medium-high
celery, bean sprouts, sweet soy sauce, lemon juice and water. then
f corn starch in a sauce pan over medium heat.
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.
ater in a heavy bottomed sauce pan that holds at least
small bowl, mix all sauce ingredients until well combined.
Directions for Enchilada Sauce:
Saute onion and garlic
inutes.
To prepare the sauce:
Mix together all of
r tupperware, pour in soy sauce, mirin, rice vinegar, and water