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Update July,2019

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Khun Ocha's Cookbook

Pork fillets with ginger

This is a mainland China recipe and though similar to the Thai Gai Pad Khing uses more ingredients and some different flavors with the use of rice wine, honey and sauces.  Sherry can be used in place of the rice wine if difficult to procure.  Use the lean pork fillets or you can even substitute skinless chicken breast fillets.

Cooking Method

Cut the pork into thin strips and dry on paper.

Heat the oil in the wok and add the onions, stir-frying until transparent.  Add ginger root and garlic and stir.  Now add the pork strips, rice wine, sugar, honey, light soy sauce and dark soy sauce.  Bring to the boil and cook until the liquid has been reduced 50 percent.

Transfer to a serving dish, garnish with the chopped scallion and serve with steamed rice.

Japanese Grilled Chicken satay

The secret with Japanese grilled chicken is to BBQ the chicken several times, with steeping in a marinade in between.  The sugar and ginger in the marinade gives the chicken a very different taste, caramelizing the outer surface.  This is a traditional Japanese dish, but all the ingredients are available locally.

Cooking method

Soak the skewers in water for 10 minutes.  Wash chicken breasts, and cut into bite sized pieces and then thread on to skewers.  Place over a charcoal BBQ or under the grill until partially cooked.

Mix sake, soya sauce and sugar and pour into a wide flat bowl.  Lay skewered chicken in the marinade for five minutes, then turn over and leave for another five minutes.

Now return to the BBQ and grill for another two minutes each side.  After this, return to the marinade and repeat the marinade process.  Now complete the final BBQ grilling while brushing the remaining marinade over the skewered chicken, to produce a dark shiny glaze.  Sprinkle with the powdered ginger.

Shred the cucumber and sprinkle with salt and serve the chicken skewers on small plates and garnish each with a mound of cucumber.

Sautéed prawns in white wine and cheese

Thailand is lucky in that prawns are always plentiful, with salt water and fresh water varieties, and in your local market are very cheap.  Large prawns can be found cheaply even in the supermarkets.  The flavor from using coriander makes this an ‘Asian’ dish.  One important feature with all prawn dishes is not to overcook, otherwise the prawns will get very tough and rubbery.

It is also suggested that you remove shells, heads and tails and de-vein the prawns before cooking, although some people like the tails left on.  (Thais are also partial to the heads, but these are not so acceptable to the foreign palate.)

Cooking Method

In the wok, sauté onions and garlic in olive oil until golden.  Add the prawns and sauté for two minutes, then add white wine, tomatoes and lemon juice and sauté for five more minutes, stirring constantly.

Add salt and pepper to taste, add bread crumbs and cheese and sauté for two more minutes.

Serve over a bed of rice or noodles and sprinkle with the chopped coriander.

HEADLINES [click on headline to view story]

Pork fillets with ginger

Japanese Grilled Chicken satay

Sautéed prawns in white wine and cheese