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Update September 2017


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Update September 23, 2017

Pork chops – a family favorite

Not only are pork chops a family favorite, but they are also very easy to cook. I do know there are pork chop recipes that call for marinade overnight, but that is not necessary. This recipe is a roasting of the chops which should be around one hour. Make the sauce separately and pour over the chops in the roasting pan. Use plenty of sauce to keep the pork tender.

Cooking Method

Heat oven to 350 degrees F.

Brown pork chops in frying pan turning twice, and then transfer to a roasting pan.

Scatter onion over pork chops.

Mix ketchup, brown sugar, vinegar and soy sauce together season and pour over pork chops and onion. Cover.

Bake for about 1 hour until meat is tender.

Serve with steamed vegetables, or rice if you have Asian friends.

Ingredients Serves 6
Pork chops, trimmed of fat 6
Chopped onion 2 cup
Ketchup cup 1 cup
Packed brown sugar ½ cup
White vinegar 6 tbspns
Soy Sauce 2 tbspns
Salt and ground black pepper as seasoning


Update September 16, 2017

Chicken Piccata

Fancy a little Italian?  No, not Luigi, but a Chicken Piccata with a hearty splash of white wine (Italian naturally).

Cooking Method

Pound chicken breasts to 1 cm thick.  Place flour in a shallow dish, and dredge chicken in flour.

Heat butter and oil in a large skillet over medium-high heat.  Add chicken, and cook for 3 minutes on each side or until browned.  Remove chicken from pan; keep warm.  Add white wine, 1/4 cup lemon juice, capers, and garlic to pan.  Cook for 2 minutes until slightly thick.  Sprinkle with salt and pepper.  Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Wine?  Try an Italian blend of pinot grigio and verdello, fills the bill.  It’s aromatic, with apple enough to toss a little in the skillet.  It also has the necessary acidity to meet the potent acid of the capers.

Ingredients Serves 4
Skinless, boneless chicken breast halves 4
All-purpose flour (about 1 ounce) 1/4 cup
Butter  1 tbspn
Olive oil  1 tbspn
White wine 1/2 cup
Fresh lemon juice  1/4 cup
Capers  2 tbspns
Minced fresh garlic  2 tspns
Teaspoon salt  1/4 tspn
Freshly ground black pepper 1/4 tspn
Hot cooked spaghetti  4 cups
Chopped fresh parsley 2 tbspns


Update September 9, 2017

A Salad? How about Spicy Tuna?

This is a very Thai recipe (chilli powder, help yourself) that not only provides your family with a nourishing salad, but can help with future health.  Tuna fish has the essential Omega-3 fatty acids for a healthy heart.  After all, 10 million Inuits can’t be wrong (they don’t like to be called Eskimos any more).  If it is too spicy, halve the chilli powder.

Cooking Method

Quickly cook the tuna meat in the wok, or use tinned tuna after draining for a while.  Mix sugar, lime juice, chilli powder and fish sauce.  Then add ground rice, fresh shallots, tuna meat and mix well.  Add coriander, roasted garlic, kaffir lime leaf, and mix and toss gently.  Top the salad with fried lemon grass.  Serve with fresh lettuce leaves and other seasonal vegetables such as string bean, cucumber and basil leaf.

Ingredients Serves 3-4
Tuna meat, cut in cubes 200 gm
Lime juice 1 tbspn
Chilli powder 1 tspn
Sugar 1 tspn
Fish sauce 1 tbspn
Roasted ground rice grains 1 tbspn
Shallots, fresh, chopped 5 bulbs
Lemon grass, sliced and fried 3 stalks
Garlic, chopped, fried 2 cloves
Coriander, chopped 1 tbspn
Kaffir lime leaf, chopped 1 tspn


Update September 2, 2017

Pineapple Rice

There is a dish you will see in some restaurants called “American Fried Rice (khao pat amerikan).”  It is a Thai fried rice dish with “American” side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons.  Other ingredients like pineapple are optional!

This recipe for Pineapple Rice is also Thai, but relies on adding flavor to the rice itself and not just different sides.  The recipe (American) calls for tinned pineapple, but with pineapple being plentiful use fresh pineapple.

Cooking method

Preheat oven to 350F degrees.

Boil rice.

Place 1/3 of rice in bottom of buttered baking dish. Cover with half of the pineapple, half the brown sugar, and half of the butter.

Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter. Cover with last 1/3 of rice and pour over pineapple juice.

Bake covered for 30 minutes and then serve hot.

Ingredients Serves 6
  (170 calories per serving)
Basmati or long-grain rice 1 cup 
Cumin seed 1 tspn
Water 2 cups
Salt 1 tspn
Butter 2 tbspns 
Brown sugar ¾ cup
Chopped red bell pepper ¾ cup
Chopped green onion (scallion) ¼ cup
Pineapple pieces coarsely chopped 250 gm (can)


 
HEADLINES [click on headline to view story]

Pork chops – a family favorite

Chicken Piccata

A Salad? How about Spicy Tuna?

Pineapple Rice


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