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A Recipe for
Thai Stuffed Tomatoes
Food Tip |
The way you cut your meat reflects the way you live. |
| Confucius |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This Recipe for Thai Stuffed Tomatoes is one of thousands in the Recipes-to-go Asian Cookbook.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
If you enjoy this Thai Stuffed Tomatoes Recipe - you should enjoy the recipe collections you can find on the websites below:
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
This is a recipe for Thai Stuffed Tomatoes from the recipe cookbook of Recipes-to-go (Asian)
Hungry men think the cook lazy. |
| Anonymous |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
The way you cut your meat reflects the way you live. |
| Confucius |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Is there a cuisine which doesn't have a version of stuffed tomatoes?
The filled vegetables are always good but this Thai interpretation is
quite different.
Cut the tops off 10 tomatoes and set them aside to be used later as
lids. Scoop out the seeds and internal flesh of the tomatoes, leaving
the fleshy shell. Lightly salt the interiors and stand the tomatoes
upside down in a rack to drain.
Pound in a mortar or process together the well-washed roots of a
bunch of coriander, 4 cloves of garlic, 1/2 onion and 10 peppercorns
(better use coarsely ground pepper if processing). Remove this
mixture to a bowl and add 250 g minced pork, 250 g cooked crab meat
(tinned can be used if necessary), 1 teaspoon sugar, 2 tablespoons
fish sauce and 1 egg. Mix well rinse out and dry the tomato cases,
stuff with the mixture and replace the lids. Bake in a preheated
180C oven for half an hour.
Makes 5 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/19/93.
Posted by Stephen Ceideberg; February 18 1993.
Serves: 5
Thai Stuffed Tomatoes Recipe brought to you by Recipes To-Go