Thai Food Recipe





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     Cornflour (Cornslarch)  
 
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    This flour has a bleached-white colour which distinguishes it from plain (all purpose) flour. It is obtained from the endosperm of the forn kernel and has no smell or flavour. Cornflour is commonly used as a thickener for sauces and gravies and to bind meat mixtures. As it tends to form lumps, mix cornflour with a small amount of liquid to form a thin paste before stirring into hot liquids. Sauces and gravies that are thickended with cornflour are clear instead of opaque as with other flour-based sauces and gravies.
 
   

   
 
 
     
 
 
     
 
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