12 : oz Tuna in water; drained and
Flaked : Flaked
1/2 : c Fat-free mayonnaise
4 : Egg whites
Hard : Hard cooked and sliced
1/4 : ts Black pepper
3 : Garlic cloves; crushed
2 : tb Oil, vegetable
1 : c Water
2 : Chilies, red, hot; chop fine
2 : tb Lime juice; fresh
1 : ts Salt
2 : tb Sugar, brown
1/2 : ts Shrimp paste (Kapi)
1 : c Peanut butter, smooth
1 : cn Coconut milk (4oz)
6 : tb Prik ki nu; (green birdshit
-chili), : -chili), sliced thinly
6 : tb Prik ki nu daeng; (red
-birdshit : -birdshit chili), sliced
-thinly : -thinly
4 : tb Hom daeng; (shallots),
-sliced : -sliced thinly
3 : tb Phak chi; (coriander plant
-including : -including root), chopped
2 : tb Kratiem; (garlic), sliced
-thinly : -thinly
1 : tb Nam manao; (lime juice)
1 : tb Nam pla; (fish sauce)
0: The grape starter is from Julia Child's new Master Chef book($17
1: 95 Retail)
2: It is a recipe given by Nancy Silverton
3: It takes 10 days to complete but is then yours for life
4: Wrap the grapes in well washed cheesecloth, tieing the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix
5: Cover tightly with a lid or plastic wrap secured with a rubber band
6: Leave at room temperature for 6 days, stirring once or twice a day for the six days
7: The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base
8: The mixture will begin to taste and smell slightly fruity, and the color will be strange
9: That is as it should be
10: By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete
11: The starter is living but weak, and it needs to be fed
12: Remove the grapes and squeeze their juices back into the starter
13: Stir it up thouroughly and transfer it to a clean container
14: (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed
15: Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well
16: Let stand uncovered at room temperature until it bubbles up - 3 to 4 hours - then cover and refrigerate
17: Repeat this for the second and third day
18: Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months
19: - after which it's a good idea to pour off all but 2 cups and give it another feeding
20: Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness
21: This is the starter for the Olive Bread recipe which follows
22: From: Richard Taylor