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: In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough
1: Let the dough stand, covered with a kitchen towel, for 15 minutes
2: Pull off egg-size pieces of the dough and oat and stretch them into 1/4-inch thick rounds
3: Poke a hole witha finger through the center of each round so that the breads will fry evenly
4: In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain
5: Source: Gourmet Magazine : April 1993 : Pg
6: 193-194 From the collection of K
7: Deck