|Taste of Thailand|
|by Vatcharin Bhumichitr|
This lavishly illustrated cookbook provides an introdution not only to Thai cooking but to Thailand's history and culture as well.
Results 1 - 10 of 70 for tomato preserves
Result Page: 1
Wash tomatoes and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth ...
Remove skin from tomatoes. Add sugar. Let stand overnight. Drain syrup and boil until thick "like cream." Skim and add tomatoes and chopped ginger. ...
Bring to boil ... boil. Boil 2 minutes, stirring. Remove from heat, skim and stir 5 minutes. Ladle into jars. When cool, put melted wax on top of preserves.
Pour boiling water over tomatoes and remove skins. Put in stainless steal or China bowl and add sugar. Let stand overnight. Drain off juice and boil ...
Skin and cut up tomatoes. Add remaining ingredients. Simmer slowly until thick, stirring frequently, about 45 minutes. Remove ginger root if used. ...
Peel tomatoes and cover with sugar. Let them stand for 12 hours. Drain juice and boil until thick. Add the tomatoes and lemon and cinnamon. Cook ...
Skin and cut up tomatoes. Add remaining ingredients. Simmer slowly until thick, stirring frequently, about 45 minutes. Remove ginger root, if used. ...
Put tomatoes and juice, accumulated while chopping into pan. Cover with water. Add sugar and stir. Let sit overnight. Drain off moisture and boil ...
Use small, firm tomatoes. Scald tomatoes 1 minute. Dip into cold water. Skin, but do not core. Combine sugar, water, lemon, cinnamon and ginger. ...
Wash tomatoes, pouring boiling water over and slip off skins. Cut out stems and hard cores, put through grinder. Measure the pulp, lemon juice, and ...
Result Page: 1
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