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Update May 2017

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Update by Natrakorn Paewsoongnern
Khun Ocha's Cookbook

Update May 20, 2017


It has been getting very hot in Pattaya, and time to think again about cooling refreshing soups. My favorite is called Gazpacho, a famous Spanish soup which is served cold. The use of your blender makes this a very easy soup to make, but do not over blend. The soup should have a thick consistency. You can also substitute red and yellow bell peppers for green if you wish.

Cooking method

Using the blender: first chop up the garlic, then add the cucumber and bell peppers (capsicum), adding tomato juice as needed to liquefy. Finally add the tomatoes and the rest of the juice. If you want elegance, press through a sieve. If you’re going for heartiness, just leave it the way it is, which is the traditional way. Mix in the olive oil and vinegar. Now refrigerate overnight.

When ready to serve, pour into bowls and garnish with salad vegetables as you see fit: minced or notched and sliced cucumber; thin green bell pepper slices; chopped coriander; and croutons and finally a goodly sprinkle of pepper.

Ingredients Serves 4
Tomatoes canned 1 kg
(or 8 large fresh tomatoes, peeled)
Cucumber peeled and chopped 1
Green bell pepper cored and chopped 1
Onion chopped 1
Garlic 1 clove
Olive oil 2 tbspns
Vinegar white 4 tbspns
Ground black pepper garnish

Update May 13, 2017

Balinese Fried rice

Here is something a little different from the usual Khao Pat. The garlic and chillies will give this a little more zing than standard fried rice, but remember that the degree of spiciness is under the control of the cook! The secret with all fried rice is to use the boiled rice left over from yesterday which has been stored in the fridge.

Cooking method

Heat the margarine in the wok and add the onions until they change color. Add the ham strips and garlic and stir-fry quickly and then add the chilli sauce and the chopped spring onions.

Now break up the cold boiled rice and slowly add to the work, letting the rice warm up without burning.

When the rice is thoroughly warmed through, add the prawns, soy sauce and fish sauce and continue stirring until the prawns are also hot.

Serve in a warmed dish and sprinkle with the scrambled egg and finally garnish with the tomato slices.

Ingredients Serves 4
Polyunsaturated margarine 4 tbspns
Onion, coarsely chopped 2
Cooked ham in thin strips 225 gm
Garlic, finely chopped 1 clove
Chilli sauce 1 tbspn
Spring onions, chopped 4
Cold, dry boiled rice 225 gm
Prawns, small peeled 225 gm
Soy sauce 1 tbspn
Fish sauce 1 tbspn
Scrambled eggs 4
Peeled tomatoes, sliced 2

Update May 6, 2017

Chinese Garlic Pork

Garlic is a versatile vegetable, and is also described as having many healthy properties. This recipe can be adapted to use other ingredients, with scallops, prawn and pork all being suitable.

Cooking Method
Slice the pork and cut into bite-sized pieces. Dice the bell pepper. Finely chop the garlic. Mix the soy sauce, oyster sauce, and rice wine (you can use sherry as a substitute). Mix corn flour with cold water in a separate container and have all the ingredients ready before starting to cook.
Heat wok, add sunflower oil and swirl to spread oil. Turn down to low heat and stir-fry garlic for a few seconds. Do not let it brown or it will taste bitter.
Increase heat, add bell pepper and stir-fry for one minute. Add pork meat and stir-fry for 30 seconds. Pour in the mixed seasonings, stir in the corn flour mixture very slowly, stirring until the sauce begins to boil and thickens. Sprinkle sesame oil over the food, garnish with coriander and serve immediately with rice.

Ingredients Serves 4
Pork loin 400 gm
Bell pepper half a small red one
Garlic finely chopped 1 tspn
Light soy sauce 1 tbspn
Oyster sauce 1 tbspn
Rice wine 1 tbspn
Corn flour (cornstarch) 1 tspn
Sunflower oil 2 tbspns
Sesame oil 1 tspn
Coriander leaves chopped for garnish

HEADLINES [click on headline to view story]


Balinese Fried rice

Chinese Garlic Pork



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