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: Crumble or sprinkle the yeast over the water in the measure, whisk in the sugar, and let rise for several minutes until it begins to foam
1: Whisk it again, then scrape into a 2 quart glass or plastic container
2: Whisk in the cup of flour, then the water, to make a mixture the consistency of pancake batter
3: Set uncovered at room temperature for several hours, until it foams and produces bit heavy bubbles
4: Stir it up, and leave overnight
5: May be used in place of the Silverton starter in any of her recipes
6: AHEAD OF TIME NOTE: If not to be used the next day, cover and refrigerate
7: The batter will gradually turn into a sourdough; feed it and treat it in the same way as the finished Silverton starter
8: From: Richard Taylor