The following are a couple of Thai recipes that I have taken from a book, "Totally Chile Pepper Cookbook" by Helene Siegel and Karen Gillingham from Celestial Arts (standard disclaimer), and have really enjoyed. So I thought that I would pass them on. I am sure that they are not on the same par as the Colonels, but you have to start somewhere. I have used this on chicken, steak, tuna and shrimp with equally fantastic results. The measurements in ()s are my modifications to the origin. I found that that amount of fish sauce was overpowering. Additionally, I add about 4 cloves of garlic, minced. Add all ingredients to a blender or a food processor with a metal blade. Pulse the ingredients together to mix well. Marinate the food of your choice for at least an hour. Then throw that stuff on the grill! A variation on the above recipe is one that I used when I found out that I was all out of soy sauce and lime juice. For the soy sauce, I substituted teriyaki (sp) sauce and for the lime juice I used an equal amount of Apple-Cider vinegar with habaneros soaking in it. It was very good with grilled chicken. Posted to CHILE-HEADS DIGEST by "Goslowsky, George"
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 53.6mg||1 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 28.6g|
|Protein 0.2g||0 %|
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Calories per serving: 108
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