|Tommy Tang's Modern Thai Cuisine|
|by Tommy Tang|
A colorfully illustrated collection of more than ninety original recipes adapting traditional Thai flavors to American kitchens and cooking techni...
1 - 10 of 270 for spice tea tang
Mix all dry ingredients well. You may add 1 cup of sugar to the mix or let each sweeten their own. Use 2 tbsp. of mixture for 1 cup of hot water.
Combine and store in a tightly covered jar. For one serving, place 1 rounded teaspoon in a cup. Add boiling water. Makes 55 servings.
Combine ingredients and ... For 1 quart: Dissolve 1/2 cup mix in 1 quart boiling water. Or use lemon flavored unsweetened or sugar sweetened instant tea.
Mix together well and put in canister. Put 1 teaspoon per cup of hot water.
Stir all ingredients together. Use 1 or 2 tablespoons per cup of hot water.
Mix dry ingredients well. Add hot water. Mix well. (The dry mixture may be stored in a tight container.) Water may be added later by the gallon or ...
Mix together. Store in large jar or airtight container. 2 teaspoons per cup of hot water.
Combine all ingredients in a bowl and mix well. Store mixture in airtight container. For each serving, place 1 1/4 to 1 1/2 teaspoons mix in cup. Add ...
Mix together. When serving, add 1 teaspoon (may need more) to hot water.
Mix well. Use 1 1/2 tablespoons per cup. Add 3/4 cup boiling water. Each cup contains: 3 calories, gr..04 protein, gr..03 fat, gr..04 carbohydrates, ...
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