| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Seasoning |
1 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
tb |
Uncooked rice |
INSTRUCTIONS
Date: Tue, 20 Feb 1996 18:09:56 -0500
From: The Meades <kmeade@ids2.idsonline.com> (by way of
Get a medium sized wok fairly hot, and add a couple of tablespoons of
uncooked rice, and keep in movement until the rice starts to turn golden
brown. Remove from the heat and allow to cool. Grind to a fairly coarse
powder in a spice mill (a pepper mill works quite well), or a mortar and
pestle. (I find that a coffee grinder doesn't really do the job as it
tends to grind too fine - the powder should retain some "texture".) Colonel
Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul
University, Korat 30000, Thailand
CHILE-HEADS DIGEST V2 #246
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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