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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Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars


This is a recipe for Baa Yir (Deep-Fried Yellow Bean Paste) from the recipe cookbook of Recipes-to-go (Bean)


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Spanish Proverb



Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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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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