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 | | (Do not remove skins.) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). |
 | | Transfer to a slow-crock cooker, and add the sauce, and then simmer, on low heat for one to one and a half hours (until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick.) Serve with steamed white rice. |
 | | Do both ends, then toss the bundle into a bowl of water with lots of ice cubes and the slit ends will curl up making a nice, tassley looking garnish that's great to eat too. |
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