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Update November 2017


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Update Saturday, Nov. 18 - Nov. 24, 2017

Beef Bourguignon

A French style beef stew, but with a little more than the Anglo-Saxon style.

Cooking method

Tip the beef (cut into large chunks) into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.

Strain the marinated meat, keeping the wine.  Heat half the oil in a large frying pan, then brown the meat in batches.  When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelized bits from the pan.

Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to color.  Stir in the flour for 1 min, then add the tomato purée.  Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs.  Season and bring to a simmer. Transfer to the oven (200 C) and bake for two hours until the meat is really tender.  Let cool and serve when temperature is warm.

Ingredients Serves 6
Braising steaks 1.6 kg
Bay leaves 3
Thyme small bunch
Cheap red wine 2 bottles
Cooking oil 2 tbsp
Carrots, cut into large chunks 3
Onions, roughly chopped 2
Plain flour 3 tbspns
Tomato purée 1 tbspn


Update Saturday, Nov. 11 - Nov. 17, 2017

Bistronomie Mussels

Bistronomie is a made up word to describe a method of cooking, explored by the Mövenpick hotel group where young traditional chefs re-interpreted classic dishes and presented them in a simpler “bistro” style.

Our resident gourmand, Miss Terry, visited the new Mövenpick at Na Jomtien and “stole” this week’s recipe which is for the neo-classic “Moules Marinieres” (French) for steamed mussels in white wine.

Cooking method

Wash mussels under running water and de-beard the shells.  Discard any open mussels.  Simmer butter and onion in a large pot and stir in the corn flour, garlic, thyme and wine.

Add mussels and simmer (covered) for 5-7 minutes.  Discard any mussels still closed after the cooking period.  Remove the sprig of thyme.

Add cream and fresh butter and stir into a creamy consistency, adding a little water, if needed.  Season with salt and pepper, sprinkle with parsley and serve immediately with French fries on the side.

Ingredients Serves 4
Fresh mussels 2 kg
Butter 80 gm
Onion chopped 160 gm
Corn flour 1 tspn
Garlic chopped 20 gm
Thyme fresh 1 sprig
White wine 80 ml
Cream 120 ml
Fresh butter 120 gm
French fries 600 gm
Salt and white pepper to taste


Update Saturday, Nov. 4 - Nov. 10, 2017

Chicken with Chilli and Basil (Gai Pad Prik)

This is another Thai “standard” that can be seen offered in most restaurants as chicken, pork or beef.  If chicken, as in this recipe, is not favored in your household, substitute either of the other meats.  It is a very simple stir-fry, and the only real secret with this dish is to keep the ingredients moving in the wok and do not overcook.  All the ingredients are readily available locally, and you can adjust the spiciness with the number of chillies you use.  This dish can also be adapted to substitute seafood such as shrimps, fish fillets or squid.

Ingredients Serves 4
Chicken thigh, cut into bite size pieces 2 cups
Minced garlic 2 tbspns
Red and green chillies sliced 2 tbspns
Cooking oil ½ cup
Basil leaves 2 cups
Fish sauce 3 tbspns
Sugar 4 tspns
Coriander leaves chopped 2 tbspns

Cooking Method

Over a medium heat fry the garlic and chillies in oil until fragrant.  Add the pork and stir-fry quickly until just about done.  Do not overcook as chicken becomes dry.  Add the rest of the ingredients, except the coriander leaves, and continue the rapid stir-fry and heat through.

Transfer to a serving plate and garnish with the coriander.  Serve with steamed rice.


 
HEADLINES [click on headline to view story]

Beef Bourguignon

Bistronomie Mussels

Chicken with Chilli and Basil (Gai Pad Prik)


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