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: Remove the husks from the corn and score each row of ears, letting the corn milk drain into a bowl
1: Then cut the kernels off into the bowl
2: Add the salt, milk, and sifted flour, and blend well
3: Let the mixture stand in the refrigerator for 15 minutes
4: Beat the egg whites until stiff and fold gently into the batter
5: Drop by spoonfuls into hot oil (1/2 inch deep in the skillet) and cook until golden brown, turning once
6: Serve immediately with blackberry jam, honey or anchovy butter
7: Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc
8: 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib
9: of Congress #72-75754 1973 From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini