"Heimo" > wrote:
> Is there a ccokbook on the net,
> i like all hot stuff
> regards

Hans,

I'm diabetic and have a Thai wife.

Google on "Thai recipes diabetes", or try this while you wait:

Stuffed Yellow Chiles (Prik Leang Sod Sai)

Depending on your love of heat, these can be made with anything from Bell
to Habanero peppers. This recipe, like all others, is a good starting
point.

Serves 4 to 6

1 tsp. finely chopped coriander root (or the bottom 1" of cilantro stems)
1 tsp. (2 cloves) finely chopped garlic
1/4 lb. lean ground pork
1/4 lb. ground raw shrimp
1 Tbs. fish sauce (nam pla) - to taste
1-1/2 Tbs. tapioca starch

1/2 lb. (about 12) small yellow (Hungarian wax) chiles

vegetable oil for deep-frying

2 eggs
1 tsp. all-purpose flour

Lime sauce (see below)

1. Pound the coriander root and garlic to a smooth paste or grind them in a
blender with the fish sauce. Mix thoroughly with the pork, shrimp, fish
sauce and tapioca starch. Set aside.

2. Remove and save the stems from the chiles and scoop out the seeds
without breaking the chiles, OR leave the stems in place and split the
chiles along one side and remove the seeds. Discard the seeds (or mix them
in with the mixture in 1. above).

3. Stuff the chiles with the mixture. Secure the removed stems with a
toothpick or press the sides back together.

4. Place the chiles on a lightly oiled steaming rack and steam them for 15
or 20 minutes, 'til the pork mixture is done and the chiles are soft.
Remove them from the steamer and let them cool to room temperature.

5. Beat the eggs lightly, while slowly adding the flour to them. Heat a wok
and add about 1/2 cup of oil. Dip your fingers into the egg mixture and
dribble just enough on the oil to form a single-layered network of egg
strands. Cook the eggs until they JUST set. As soon as they're set, but
before they dry out, put one stuffed chile in the center of the net and
wrap the egg network around it, turning the chile as you do. Continue
turning the chile and the wrapping until the egg is golden, but not crisp.
Remove and repeat with the other chiles.

[NOTE: Increase the amount of flour to 1 Tbs. and dip the chiles in the egg
batter, instead of wrapping them with egg nets, then deep-fry until crisp
and golden-brown. Not as pretty, but a lot less work.]

You can prepare them up to 4 hours before they're to be served, but do NOT
refrigerate them after they've been fried!

*******************

Lime Sauce (Prik Manow)

Good with almost anything, especially seafood. Don't try to keep it more
than one day.

Makes about 1/2 cup

4 Serrano chiles
3/8 cup lime juice
3 Tbs. fish sauce - to taste

Remove the stems, but not the seeds from the chiles, chop finely and
combine with the other ingredients in a small serving bowl.

Geshmac!

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