2 : md Cucumbers
1 : lg Onion; peeled
1 : c Hot water
3 : tb Sugar
1 : tb Salt
1 : tb Red pepper flakes
1 : c White vinegar
1/2 : c Rice vinegar
1/4 : c Sugar
2 : tb Plum sauce
1 : tb Thai fish sauce
1 : tb Fresh lime or lemon juice
2 : ts Tomato paste
1 : ts Minced garlic
1/2 : ts Minced serrano chili
1/2 : ts Ground red chili paste
1/2 : ts Sweet paprika
1/2 : ts Salt
1/2 : ts All-purpose flour*
1 : tb Water; *mixed into flour
2 : c Glutinous rice (see notes)
3 : 1/2 c Coconut milk (see notes)
1/2 : c Sugar
1 : ts Salt
6 : Mangoes-ripe,peeled & sliced
(actually : (actually 4 to 6 depending
On : On the size)
1/4 : c Thai fish sauce (Squid brand
-is : -is good)
1/8 : c Unseasoned rice wine vinegar
0: Heat waffle iron
1: Whisk dry ingredients together in a medium bowl
2: Whisk yolk with buttermilk and butter
3: Beat egg white until it just holds a 2-inch peak
4: Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it
5: Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter
6: Spread appropriate amount of batter onto waffle iron
7: Following manufacturer's instructions, cook waffle until golden brown, 2 to 5 minutes
8: Serve immediately
9: (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes
10: ) Makes 3 to 4 waffles
11: (I rarely have buttermilk in the house, but I always have buttermilk *powder*
12: I substitute 1/4 cup buttermilk powder + 7/8 cup water for the buttermilk in this recipe
13: I add the buttermilk powder to the dry ingredients, and I add the water to the wet ingredients
14: The flavor is great! I do NOT use the cornmeal
15: Sometimes I add 1 tablespoon sugar and 1/2 teaspoon vanilla extract, but the sugar makes the waffles brown more quickly
16: I usually double or triple the recipe
17: If you don't have buttermilk or buttermilk powder, use the recipe for "Almost-as-Good-as-Buttermilk Waffles" instead
18: ~jlw) NOTES : "The secret to great waffles is a thick batter, so don't expect to pour this one
19: Make toaster waffles out of leftover batter -- undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze
20: Pop them in the toaster for a quick breakfast
21: " -- Christopher Kimball, Cook's Illustrated magazine
22: By "classact" <classact@i1
23: net> on Mar 22, 1997 Recipe by: Cook's Illustrated magazine, Nov/Dec 1993 Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm
24: net> on Mar 25, 98