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Update August, 2019

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Khun Ocha's Cookbook

Jamaican Chicken

This is an easy recipe to produce a very tasty way to present chicken breast.  The herbs and spices are all readily available here.


Cooking method

Pound the chicken breast fillets to around 1 cm thick.  Heat cooking oil in the wok over medium-high heat until very hot.  Quickly cook the chicken, turning once.  Do not overcook.  Remove from wok, set aside and keep warm.

Add the orange juice to wok.  Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits.  Add the onion, green peppers, red peppers.  Cook, stirring, for three minutes, until vegetables are tender.

Place the cornstarch in a cup.  Add the apple juice and stir until smooth.  Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt and add to the wok, and cook for another three minutes, or until the sauce thickens.  Pour over the chicken breast and serve immediately.

Update Saturday, Jan. 6 - Jan. 12, 2018

Stir-fry Pork with Basil

This recipe comes from a very talented Thai chef who worked in restaurants overseas.  It is a very traditional Thai recipe and one that is easy to do.  A true ‘wok’ dish, it has a tantalizing flavor that comes from the combination of so many items.  By the way, it is important to crush the garlic and chilli together.  As usual, if this is a little hot for your taste, you can reduce the amount of chilli and remember to remove the seeds before combining!  And don’t rub your eyes!

Cooking Method

Add oil to the wok and heat.  Crush the garlic and chilli together and add to the oil and fry quickly.  Now add the sliced pork and stir fry until cooked (do not overcook).  Add the onion and the capsicum until cooked, followed by the sugar, fish sauce and oyster sauce.  Finally, add the basil leaf and stir for one minute and then serve with steamed rice.


HEADLINES [click on headline to view story]

Jamaican Chicken

Stir-fry Pork with Basil