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Update October, 2019


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Update by Natrakorn Paewsoongnern
 
 
 

 

Tom Kha Gai a la Sopa

This soup recipe was from a simple country girl who went to work for a restaurateur.  He found that her soup was better than his!

The recipe relies on the proportions of each and the thick coconut milk.  There is a small “catch” in the back of the throat attests to the chili content, but the coconut milk smooths this out.  The lack of bones in the chicken pieces elevates this soup from peasant fare.

Cooking Method

Put coconut milk and Tom Kha paste into a pot and bring to the boil – about 2 minutes.

Add chicken breast pieces and bring to the boil again over a medium heat – about 5 minutes.

Add the rest of the ingredients, other than the coriander, and boil for another 2 minutes over medium heat.

This can be served immediately, if in a hurry, or allowed to simmer for a while to enhance the spiciness.

Sprinkle the coriander over the soup just before serving.


Braised Five Spice Coconut Prawns

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 prawns.

Cooking Method

Clean the prawns, remove head and tail and vein down the back.  Dry and then flood with lemon juice and stand for 15 minutes.  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, coconut milk, turmeric, Five Spice, and chilli 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 prawns and then pouring the rest of the mixture over the prawns.

Cover the baking dish and bake in the oven at 220 degrees Celsius for 8-10 minutes.  Serve immediately on steamed rice and then sprinkle the spring onion over them as garnish.


Salmon and avocado

Avocados are back in town.  They range from B. 79 to B. 99 at the time of writing this, but you only need two.  (Or you can cheat and buy a commercial avocado dip.)  Salmon steaks are available at better supermarkets.  This is a very simple and quick dish but one that is a little above the ‘ordinary’.  The Himalayan Pink Salt is a bit of a giggle, but worth it.

Cooking method

Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.

Rub salmon with dill, lemon pepper, and salt.  Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork.  Serve with the avocado mixture, and lightly sprinkle with the pink salt.


Pan-Fried Moroccan Chicken

Something a little different this week.  A Moroccan dish best served with Cous-cous, but your old stand-by Jasmine rice will be fine.  It calls for fresh chilli, dried chilli and garlic.  If you are not too keen on spicy food, leave out the pepper flakes.  The Moroccan flavor comes from the marinade.  Give it an hour in a Ziploc in the fridge.

Cooking method

Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl.  Mix well.  Add chicken and refrigerate in a Ziploc bag for one hour.

Heat the remaining olive oil in a large frypan.  Add the chicken pieces and cook on one side for 1-2 minutes or until golden.  Turn over, add the orange slices and cook for 2-3 minutes until cooked through.  Stir through the mint.  Serve with couscous and some low-fat yoghurt.


 
HEADLINES [click on headline to view story]

Tom Kha Gai a la Sopa

Braised Five Spice Coconut Prawns

Salmon and avocado

Pan-Fried Moroccan Chicken