Baa Yir (Deep-Fried Yellow Bean Paste) Recipe




Baa Yir (Deep-Fried Yellow Bean Paste) Ingredients

4 oz beans, moong, dried
1 tbsp flour, all-purpose
2 tsp red curry paste
1 tbsp soy sauce, light
1 tsp sugar, granulated
2 kaffir lime leaves
1 oil, for deep-frying

THE SAUCE

4 tbsp sugar, granulated
6 tbsp vinegar, rice
1/2 tsp salt

A Recipe for
Baa Yir (Deep-Fried Yellow Bean Paste)

 

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




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Baa Yir (Deep-Fried Yellow Bean Paste)

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Baa Yir (Deep-Fried Yellow Bean Paste) Directions

Soak the moong beans in water for 30 minutes; drain. Roll the kaffir
leaves into thin cigarettes; slice into slivers. In a mortar pound the
drained moong beans to form a paste. Add the other ingredients in
turn, stirring well. Pluck a small piece of the paste and form into
a ball the size of a walnut. Do not mould too tightly. Deep-fry the
balls until golden brown, drain and serve with the thick sweet sauce
below.
THE SAUCE: Gently heat the three ingredients until the sugar
dissolves. Allow to cool before serving.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for
you by Karen Mintzias

Serves: 3

 

 

 

 

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Baa Yir (Deep-Fried Yellow Bean Paste) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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