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Update July 2017

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Khun Ocha's Cookbook

Update July 22, 2017

Huli Huli Chicken Hawaii

This week is an original chicken recipe from Hawaii where the secret is the glaze you can put on the chicken.  You can also use the glaze on items like pork chops.  It is a dish that needs at least 12 hours to thoroughly make the marinade, so it’s for tomorrow night, not tonight.

Cooking method

In a small bowl, mix the first six ingredients, brown sugar, ketchup, soy, sherry, ginger root and minced garlic.  Reserve 1-1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large Ziploc plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or best overnight.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

 Nutritional Facts:

2 chicken thighs: 391 calories, 16g fat (5g saturated fat), 151mg cholesterol, 651mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 43g protein.

Ingredients Serves 12
Packed brown sugar 1 cup
Ketchup 3/4 cup
Soy sauce 3/4 cup
Sherry or chicken broth 1/3 cup
Minced fresh ginger root 2-1/2 tspns
Minced garlic 1-1/2 tspns
Boneless skinless chicken thighs 24


Update July 15, 2017

Bacon wrap chicken

Chicken with a bit of spice this week. By using cream cheese you can decide how spicy this will be as the cheese stops the chilli powder being too overpowering. A great dish visually, so a good one for when friends are being entertained.

Cooking Method

In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken breasts to 0.5 cm thickness. Sprinkle chicken breasts with seasoned salt. In a bowl, combine the cream cheese, chilli powder and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips for each chicken breast; secure with toothpicks.

Place chicken in a greased shallow baking dish. Bake, uncovered, at 375° for 45 minutes. Cover and bake 10-15 minutes longer or until chicken juices run clear. Discard toothpicks before serving.

Serve with mashed potatoes or white rice.

Ingredients Serves 2
Bacon strips 4
Boneless skinless chicken breast halves 2
Seasoned salt 1/4 tspn
Cream cheese, softened 50 gm
Chilli powder 1/2 tspn
Garlic, minced 2 cloves

Update July 8, 2017

Bell Peppers with Thai eggs

This is an interesting derivation from Hungarian eggs, and is something that can be made from items found in most family fridges. These types of home cooking always reflect not just the tastes of the region, but also the most abundant and cheap ingredients. While this recipe calls for green bell peppers (capsicum), red or yellow can be used equally as well.

Cooking method

In a large skillet over medium heat, heat oil and add onion, garlic and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly over low heat for 30 minutes, stirring occasionally.

Now add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Sprinkle with chopped coriander and serve immediately.

Ingredients Serves 4-6
Vegetable oil 3 tbspns
Onion, minced 1 medium
Garlic, chopped 1 clove
Green bell pepper, chopped 1
Tomatoes, roughly chopped 2 medium
Salt and freshly ground black pepper
Coriander fresh chopped finely 1 tbspn
Eggs, lightly beaten 2 large

Update July 1, 2017

Chicken the Chinese Five Spice way

The basic recipe to make the five spice yourself is:
Cinnamon powder 1 tbspn
Clove powder 1 tbspn
Fennel seed powder 1 tbspn
Szechwan peppercorn powder 1 tbspn 
Star anise powder 1 tbspn
Chinese Five Spice powder is readily available in most supermarkets, and definitely so in the Chinese markets.
This is a simple recipe, and very flavorsome.

Cooking method

Debone the chicken thighs and keep the skin.  You may use skinless and boneless chicken thighs, if you wish.

Marinate the chicken with garlic, five spice powder, sesame oil, rice wine, oyster sauce, soy sauce, sugar and salt for 15 minutes, or best for 1 hour in a Ziploc bag in the refrigerator.

Add the oil in your skillet on medium heat. Pan-fry the chicken on both sides until browned and crispy, and the inside is cooked through.  Dish out and serve immediately.

Ingredients Serves three
Chicken thighs, deboned,
and cut into halves 3
Garlic, minced 2 cloves
Five spice powder ½ tspn
Sesame oil ½ tspn 
Chinese rice wine 1 tspn 
Or Japanese cooking sake 1 tspn
Oyster sauce 1 tspn
Soy sauce 1 tspn
Sugar  1 heaped tspn
Salt to taste
Cooking oil  ½ tbspn

HEADLINES [click on headline to view story]

Huli Huli Chicken Hawaii

Bacon wrap chicken

Bell Peppers with Thai eggs

Chicken the Chinese Five Spice way



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