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Update January 2019


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Braised Five Spice Coconut Chicken

The use of desiccated coconut is very popular in Malaysia, and this recipe has its origins there.  For authenticity substitute Garam Masala instead of the Five Spice.  A flavorsome way to present chicken fillets.

Cooking Method

Clean the chicken fillets and dry then pour 50 ml coconut milk over them.  Place desiccated coconut in a bowl with 5 tablespoons of boiling water and leave for 15 minutes.

After standing for 15 minutes, place the coconut, onion, garlic, the remaining coconut milk, turmeric, Five Spice, chili paste in the food processor, and puree the mixture, adding water to keep the mixture quite thin in consistency.

Now boil the mixture and put half of it in a baking dish, adding the chicken fillets and then pouring the rest of the mixture over the fillets.

Cover the baking dish and bake in the oven at 220 degrees Celsius for eight to ten minutes.  Serve immediately with steamed rice after sprinkling the spring onion over them as garnish.


Curried Chicken Squares

This is very similar to curry puffs, but instead of puff pastry you use slices of bread, like the English toasties.  This is a fun recipe for children.

Cooking method

Remove crusts from bread; cover with a damp towel or plastic wrap to keep soft.  Make crumbs from crusts by putting a few at a time into a blender.

Combine three tablespoons bread crumbs with chicken, peanuts, green onion, 5-spice powder, curry powder, sugar, pepper, soy sauce, and parsley; mix well.

Roll bread slices very thin with a rolling pin.  Cut each square in half, place a teaspoon of chicken mixture on each piece.  Brush edges of bread with egg yolk; fold in half to form a square.  Pinch to seal, trimming if necessary.

In a deep fryer, heat oil.  Fry three or four chicken squares at a time, turning once until desired brown color is reached (about two minutes).  Remove from oil and drain on absorbent paper.  Repeat until all squares are cooked.  May be served with mustard sauce.  Makes about 36.


Steamed Fish a l’Orange

Despite the rather grand title, this is an easy way to present steamed fish for family or guests, but rather than the more usual steamed fish with lemon, this is with orange.  You will see that this is a very simple dish, and you do not even have to squeeze the oranges.  The best serving suggestion is on one of those fish-shaped serving dishes with the candle underneath.

Cooking Method

Heat wok over high heat and then add oil.  Stir-fry onion, garlic and ginger root in hot oil 5 minutes.  Stir in juice concentrate, coriander, soy sauce and pepper; bring to boiling.

Clean wok.  Add water and heat to boiling (enough to reach 1 cm below steamer rack).  Arrange fish in heatproof serving dish.  Pour mixture over fish.  Place serving dish with fish on steamer rack.  Cover wok and steam about 10 minutes or until fish flakes when tested with a fork.

Transfer serving dish to table and serve with steamed rice.

 


 
HEADLINES [click on headline to view story]

Braised Five Spice Coconut Chicken

Curried Chicken Squares

Steamed Fish a l’Orange