Kanom Jeeb Hua Nok with Chicken Filling

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Kanom Jeeb Hua Nok (Steamed Bird Head-Shaped Rice Dumpling with Ground Chicken Filling) Traditional Thai Appetizer Ingredients for Flour Mixture: ½ cup rice flour ½ cup glutinous rice flour 1 ½ teaspoons tapioca flour 1 ½ teaspoons arrowroot flour ½ cup + 2 tbsp. water 1-2 teaspoons vegetable oil 3 tablespoons tapioca flour— for dusting 2

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New England Clam Chowder Recipe

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Ingredients: 4 slices bacon, cut into small pieces 2 tablespoons unsalted butter 2-3 tablespoons all-purpose flour ½ cup heavy cream 3 cups chicken broth 1 tablespoon garlic, finely chopped 2 potatoes, cut into small chunks 1 cup onion, finely chopped ½ cup celery, cut into small pieces ½ cup carrot, cut into small pieces 2

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Thai Coconut Rice Custard, (Kanom Tuay Talai) ขนมถ้วยตะไล

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  Ingredients for the body part: ½ cup Rice flour 1 tablespoon Mung bean flour (If you can’t find, can substitute with tapioca flour) 3 tablespoons Arrowroot starch (Bob’s Red Mill’s) ½ cup Palm sugar 1 cup Coconut milk ¼ cup Pandan leaf extract (optional) Method for mixing the body part: Mix all the flour,

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Egg Benedict

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    Ingredients 2 large eggs 2 slices of Canadian bacon 1 teaspoon white vinegar 2 English Muffins Butter Water, for poach eggs Salt and pepper, to taste Paprika, dusting Oregano, garnish For Hollandaise Sauce: 100 grams unsalted butter 2 large egg yolk 1 tablespoon fresh lime juice Salt Cayenne pepper Method: Bring water to

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Thai Grilled Bananas With Coconut Sauce (กล้วยทับราดซอสกะทิ)

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Thai Grilled Bananas With Coconut Sauce (กล้วยทับราดซอสกะทิ) Ingredients: 10 burro bananas, ripe and firm 1 cup coconut milk 1/2 cup palm sugar 1/2 cup granulated sugar 1/2 teaspoon salt Instructions: Make the sauce by combining the palm sugar, granulated sugar, coconut milk, and salt in a small saucepan over medium high heat. Once the mixture

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