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: Mix together flour, molasses, salt & oil
1: Proof yeast in 1 cup of lukewarm water
2: Let sit for 10 minutes
3: Add to flour mixture
4: Mix in the rest of the water, a little at a time, until the dough is firm & not too sticky
5: Turn out onto lightly floured board & knead for 15 minutes
6: Place in large, lightly oiled bowl, cover with damp cloth & let rise till doubled
7: Punch down dough
8: Divide into 3 & knead each piece for 3 minutes
9: Shape into greased loaf tins, cover & let rise till doubled
10: Bake at 350F for 1 hour
11: Posted by Mark Satterly in Intercook From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini