Make Chiangmai Mail | your Homepage | Bookmark

Chiangmai 's First English Language Newspaper

Pattaya Blatt | Pattaya Mail | Pattaya Mail TV

 
Update December 2016


Home
Chiang Mai News
Arts - Entertainment for Chiang Mai
AutoMania
Business
Classical Connections
Cartoons
Animal Welfare
Community Happenings
Doctor's Consultation
Dining Out & Recipes
Education
Features
Heart to Heart
Health & Wellbeing
Mail Bag
Money Matters
Photography
Social Scene
Sports
Travel & Tourism
Daily Horoscope
About Us
Subscribe
Advertising Rates
Current Movies in
Chiangmai's Cinemas
Classifieds
Back Issues
Find out your Romantic Horoscope Now - Click Here!
Update by Natrakorn Paewsoongnern
 
 
 
 

Khun Ocha's Cookbook

Update February 18, 2017

Lettuce wrappings

Lettuce Wrappings (Sangchoi bau) is a traditional Chinese dish.  Originally made with minced pigeon meat in the lettuce wrapping, but these days, pork is used instead.  Remember to wash the lettuce leaves well.

Cooking method

Heat three tablespoons of cooking oil and one teaspoon sesame oil in pan, add chopped onions, minced garlic and minced ginger.  Stir on medium heat until cooked 3 minutes.  Add pork mince, stir and break up with fork.  Remove pork from pan as soon as it is cooked.

Heat 3 more tablespoons cooking oil add chopped mushrooms, chestnuts and bamboo mix.  Stir until cooked medium heat 5 - 6 minutes.

Mix corn flour with a little cold water until smooth, add ginger wine (or sweet sherry), oyster sauce, soy sauce.  Add mince and onion mix to mushroom mix in pan, stir well.  Add corn flour sauce mixture.  Cook on low heat - 6 minutes.  Serve warm.

Everyone places their own mince mixture in individual lettuce leaves, wrap up and eat.

Ingredients

Serves 6

Cooking oil 6 tbspns
Sesame oil 1 tspn
Minced pork 500 gms
Oyster Sauce 1 tbspn
Soy sauce 3 tbspns
Green ginger wine 1/2 cup
Onions 3 large
Champignon pieces canned 250 gm
Water chestnuts canned 250 gm
Bamboo shoots canned 250 gm
Ginger minced 3 tspns
Garlic minced 2 cloves
Corn flour 1 tbspn
Lettuce 2 Separate into large whole leaves  

Update February 11, 2017

Hungarian Goulash

Hungarian Goulash was a traditional “family” recipe, so there are always minor variations. Some of these related to available ingredients while others referred to individual likes or dislikes in family members.

Hungarian Goulash is also not a stew – it is a soup. In Hungarian it is known as “Gulyas”. The stew style is called “Porkolt” usually served with potatoes or pasta noodles.

By the way, it is Goulash – not Ghoulash! The latter is made from a recipe from Transylvania.

Cooking method

Cut beef into 2.5 cm cubes and sprinkle with 1/2 teaspoon of salt. Chop onions and in a heavy bottomed cooking pot and brown them in the shortening. Now add the beef and paprika, moving the cubes around to brown all sides. Turn the heat right down and let the beef simmer in its own juice along with salt and paprika for one hour.

Add the water, diced potatoes, bay leaves, pepper and remaining salt. Cover and simmer until potatoes are done and meat is tender. This should be done slowly and add more water if the consistency gets too thick. Remember that this is a soup!

Ingredients

Serves 6

Beef chuck 1 kg.
Onions, white or yellow

2

Potatoes peeled and diced 4

Salt

1 tspn

Lard or shortening

2 tbspns
Sweet paprika 2 tbspns
Bay leaves 2
Water 1 liter
Black pepper 1/4 tspn

Update February 4, 2017

Brownies

Do you want a dessert that literally melts in your mouth? One of the Amari’s previous executive assistant managers, Dominic Barth, suggested their Brownies.

“You haven’t had one of our Brownies?” said Pierre-Andre Pelletier, a previous G.M. of the Amari Orchid Resort, incredulously. “Never?” The experience he insisted I try was well worth it.

This little item is not too difficult to make, but you will need an oven. If you have not got that little item in your kitchen then all I can suggest is eating it at the Amari to see just how good it is!

Cooking method

Beat the eggs with sugar until white. Add the flour slowly to the egg and sugar mix, than add the baking powder and whisk together.

Melt the butter and chocolate slowly over a low heat, using a hot water bath to avoid local heating and burning. Now add this to the mixture add the caramelized walnuts and mix well.

Pour out into baking dishes and bake for one hour at 160 degrees.

To be really indulgent, serve with ice cream! Mmmmmmmmm!

An Amari Brownie  
Ingredients  
Sugar, granulated

250 gm

Eggs 4

Chocolate

250 gm

Flour, sieved

100 gm
Butter 200 gm
Baking powder 3 gm
Walnuts, chopped, caramelized 50 gm

Update January 21, 2017

Fries to go with that?

We have all heard of French fries – but what about Belgian ones?

Read a book called “De oorsprong van de Frieten” (The Roots and Origins of Chips). It mentions Fritz from Belgium who had a mobile chip stall. Fritz was first mentioned in 1857, and there is a photograph taken at the fun-fair in Liege in 1891 with signs “Fritz Le Doyen de la Friture” (Fritz, the Dean of Deep-frying) and “L’Inventeur des Frites” (The Inventor of Fries). In 1862, Fritz is mentioned in a handbook about Antwerp as having a chip kiosk near the train station. In 1889 a new restaurant opened in the Eiffel Tower – on the menu was “Les Frites Belge” (Belgian Fries).

Ingredients and Cooking Method

Select medium sized potatoes of good quality. Wash, then peel then rewash.

Cut into slices 1 cm thick. Now cut the slices into sticks 1 cm thick and maximum of 5 cm long.

Wash the sticks again in clear water and dry thoroughly.

Heat oil to 160 degrees and cook sticks for 5 to 6 minutes. Remove and drain and place on paper till required.

Now heat oil to 180 degrees (nearly smoking) and cook until the outside is crisp and golden. Remove and drain, season with salt and serve your Belgian Fries – the chip with history!


Update January 21, 2017

Sandwich? How about Cajun Chicken?

This is certainly not your average sandwich, and one that does take 25 minutes from idea to plate (10 minutes preparation and 15 minutes cooking), so you should halve the quantities if you are making this as a treat for yourself.

(Chinese Five Spice is more easily obtained than Cajun seasoning.)

Cooking Method

Season the chicken breasts with salt, your choice of spices, and pepper.  Cook chicken breasts in a nonstick frying pan for five minutes, then turn and cook for about another four minutes until cooked through but still moist and juicy.  Now squeeze a little lemon juice over them.

While the chicken is cooking blend the blue cheese and mayonnaise together.

Layer the salad ingredients on top of the slice of bread and slice the chicken thinly and place on top, followed by the blue cheese mayo.

Sandwich together with the remaining bread and eat warm.

Ingredients Serves two
Skinless, boneless, chicken breasts 2
Cajun seasoning 2 tspns
or Chinese five-spice powder 1 tspnl

Salt and ground pepper to taste

 

Juice of one lemon

 
Mild blue cheese 1 cup
Mayonnaise 2 tbspn
Cherry tomatoes, halved 8
Salad onion, sliced 2

Handful of salad greens

 
Bread 4 slices

Update January 14, 2017

Sopa’s Tom Kha Gai

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.

Ingredients Serves 4
Sliced chicken breast fillet 500 gms
Tom Kha paste (Lobo) 1 packet
Coconut milk (cream) 600 ml
Lemongrass cut into 1 cm pieces 1 small stick
Lemon or lime juice 10 ml
Chili (chopped, no seeds) 2 medium
Fish sauce 50 ml
Sugar 3 tspns
Lime leaves 1

Water

1 cup
Straw mushrooms (whole, canned) 50 gm
Coriander (fresh, shredded) 1 tbspn

Update January 8, 2017

Contra Filetto di Manzo sul Letto

This recipe came from Chef Luigi Fadda a few years ago.  It is an easy recipe to cook, with only a few ingredients. However, like most Italian dishes, there is a heavy touch of garlic to give it that “continental” flavour.

Probably one of the most important items to attend to is careful selection of the meat. Do not skimp here. Buy the best quality you can, it will pay dividends and you will garner many compliments with this filling main course.

Cooking Method

Cut the beef into four 60 gm pieces and gently flatten them with a mallet or roller.  Season with salt and pepper, place the ham and garlic on top and roll up.

Dust with flour and sauté in hot olive oil.  The time taken for this step will determine whether you like meat “rare” or “medium”.  Do not overcook this dish.

Remove from pan and cut in half and place on serving plate with steamed rice.

Top the dish with the mushrooms and gravy.

Ingredients Serves 2
Beef, tenderloin or rib eye 240 gm
Cooked Ham 40 gm
Garlic (sliced) 4 pieces
Olive oil 2 tbspns
Mushrooms (diced) 2 tspns
Gravy 2 tspns
Salt and Pepper to taste
Flour for dusting  

Update December 30, 2016

Garlic prawns with lemon

Prawns are a perennial favorite, and with Pattaya being a seaside tourist venue, prawns are very cheap in the markets. Even the larger shopping centers have inexpensive fresh prawns where you choose your own.

This recipe is for a very easy stir-fry, but one that is very flavorsome. Splash the lemon juice and white wine with gay abandon. Preparation takes 5 minutes, cooking 10 minutes and on the table in 15 minutes from go to whoa. Serve with Jasmine rice.

Cooking Method

Remove heads and tails and the shell from the prawns, and also the vein down the back of the prawn. Rinse and set to dry on an absorbent towel

In a large frying pan or wok, heat the butter over gentle heat. Once melted, add parsley and garlic and stir-fry gently for 30 seconds.

Now add prawns to the pan and cook for 3 to 4 minutes, until pink. Splash lemon juice, white wine and seasoning. Stir through for a minute or two to let the flavors combine, then serve.

Ingredients          Serves 4

Butter    2 tbspns

Parsley, chopped              1 bunch

Garlic, minced    4 cloves

Prawns, shelled  500 gm

Lemon, juice       from ½ lemon

White wine         75 ml or thereabouts

Salt and ground black pepper, to taste


 Update December 24, 2016

Mussels in tomato wine

Mussels are cheap and plentiful in Thailand. However, before rushing down the markets make sure the catch is fresh. 

Cooking method

Scrub and de-beard the mussels under running water. Prepare a steamer and place the mussels on the top. Steam the mussels for around seven to eight minutes, or until they have opened. Important: discard any that remain closed.

Meanwhile, in a medium sized saucepan, sauté onion in butter, stirring over medium heat for two minutes. Stir in the garlic, sauté for 30 seconds, then add the tomatoes. Cook the tomatoes for two minutes, then add the wine and salt and pepper to taste.

Now quickly bring the tomatoes to a boil for around five minutes, until the sauce is thick. Stir in parsley and keep the sauce over very low heat.

Break off the empty half of the mussel shells and arrange the mussels on serving plates. Spoon some of the sauce over each mussel and serve immediately.

Ingredients Serves 4
Mussels 1 kg
Butter 1 tbspn
Onion, minced 1 small
Garlic, minced 1 clove
Tomatoes, coarsely chopped 4 large
Dry white wine ¾ cup
Salt and pepper to taste
Fresh parsley, minced 1 tbspn


Update December 17, 2016

Avocado Pasta

Avocados are currently in the shops, and while they are great sliced with lemon juice drizzled over them and some ground black pepper, there are other ways of using the avocado. This recipe is simple and all you will need is a blender. Quantities are not so important, so just use what you have got.

Cooking Method

Put your pasta on to cook in a large pan of boiling, salted water. Scoop out the flesh of your avocados, discarding the skins and pips. Pop it into a blender with your lemon juice, garlic, olive oil, salt and basil. Blend until smooth and creamy.

Taste at this stage and add more salt/pepper if needed. When satisfied with the taste, set it aside until your pasta is ready and drained. Toss together in a large bowl and sprinkle with freshly grated parmesan (better than the dried grated cheese you buy in a shaker).

If you have a couple left over basil leaves, pop them on top. Serve family style at the table.

Ingredients Serves 4
Spaghetti enough for four people
Avocados (ripe) 5
Lemon Juice from 2 lemons
Garlic 2 cloves
Olive oil 1/3 cup
Fresh basil 1 big handful 
Ground black pepper to taste
Generous pinch of salt
Grated Parmesan


 Update December 10, 2016

Salmon and Cheese canapes

This is an easy dish to prepare and makes a wonderful taste temptation.  At last, a way of making low-fat cottage cheese interesting – by lightly mixing it with pickled beetroot, and serving it with smoked salmon on crisped flatbread.  The recipe calls for pickled beetroot, which is available here.

Cooking Method

Preheat the oven to 180C.

Finely chop beetroot and stir all but 3 tbspns of it into the cottage cheese.  Add the pickling juices and dill and stir well to combine.

Slice the hard-boiled eggs lengthways (an egg slicer is ideal for this).

Cut the Lebanese bread into 8 wedges, and bake for 4 minutes until crisp and golden.  Allow to cool slightly.

Thickly spread the crisp wedges with the cottage cheese mixture and top with a slice of smoked salmon.  Arrange a slice of egg on top.  Scatter with the reserved chopped beetroot and dill sprigs, then season with freshly ground black pepper and serve with lemon wedges.

Ingredients Serves 4
Canned beetroot 12 slices
Beetroot juice plus 2 tablespoons 
Low-fat cottage cheese 250g
Dill roughly chopped plus extra sprigs to serve 1 tbspn
Eggs 2 hard-boiled, peeled
Lebanese bread 1 large round
Smoked salmon 8 slices
Lemon wedges, to serve 


Update December 3, 2016

Oyster Shots with WOW!

Jameson’s Irish Pub some time ago had an oyster shot recipe, which made me remember that I had a somewhat more potent version in my own files!  Warning!  Don’t let the children try this at home!  It does call for freshly shucked oysters, but bottled oysters are quite suitable (just don’t tell anyone)!

Cooking method

Crush the rock salt and moisten the rims of 12 shot glasses with water, then dip each glass in the salt to coat the rims.  Put an oyster into each shot glass.

In a medium bowl, combine the tomato juice, red bell pepper, shallots, coriander, and parsley.  Pour one tablespoon of the tomato juice mixture into each of the 12 shot glasses over the oysters.  Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila.  Add about two tablespoons of tequila to each of the shot glasses.  Serve immediately.  Drink immediately!

Ingredients Makes 12 oyster shots
Crushed rock salt, for coating the glass rims
Oysters, freshly shucked, with their liquor 12
Tomato juice chilled 1 cup
Red bell pepper minced 2 tbspns
Coriander leaf finely chopped 1 tspn
Parsley leaves finely chopped 1 tspn
Shallots finely chopped 1 tspn
Tequila 330 ml
Ice  


 
HEADLINES [click on headline to view story]

 

Lettuce wrappings

Hungarian Goulash

Brownies

Fries to go with that?

Sandwich? How about Cajun Chicken?

Sopa’s Tom Kha Gai

Contra Filetto di Manzo sul Letto

Garlic prawns with lemon

Mussels in tomato wine

Avocado Pasta

Salmon and Cheese canapes

Oyster Shots with WOW!


Advertisement

 



Chiangmai Mail Publishing Co. Ltd.
189/22 Moo 5, T. Sansai Noi, A. Sansai, Chiang Mai 50210
THAILAND
Tel. 053 852 557, Fax. 053 014 195
Editor: 087 184 8508
E-mail: [email protected]
www.chiangmai-mail.com
Administration: [email protected]
Website & Newsletter Advertising: [email protected]

Copyright © 2004 Chiangmai Mail. All rights reserved.
This material may not be published, broadcast, rewritten, or redistributed.