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Recipe by: ferdous
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See below ingredients and instructions of the recipe
8 oz Carrots
4 Shallots
1 Garlic clove
1/2 Thai chilli
4 tb Stock
2 tb Ghi
Peel, wash, and cut the carrots into small sticks. Slice the shallots
and chilli. Crush the garlic. In a wok, heat 2 table-spoonfuls of
vegetable oil or clarified butter. Saute the slice shallots and
chilli for 1 minute, then add the garlic and the carrots. Stir
continuously for a minute or so and then put in the stock, or soya
sauce and water. Cover and continue to cook for 4 minutes. Uncover,
taste, and add salt if necessary. Cook for a further 2 minutes,
stirring all the time. Serve hot.
From "Indonesian Food and Cookery", Sri Owen, Prospect
Books, London, 1986."
per Jen Kuiper
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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