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Update April 2017

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Update by Natrakorn Paewsoongnern

Khun Ocha's Cookbook

Update April 30, 2017

Beef Curry Stew

Stews are great for large hungry families, and for cooks without much time, although this recipe needs time for preparation.  The final kitchen duty is a case of set and forget and call to the table 30 minutes later.

Ingredients Serves 4-6
Sirloin beef 1.5 kg, cut in chunks
Bacon 4 slices
Salt ½ tspn
Pepper ½ tspn
Celery chopped ¾ cup
Onion chopped ½ cup
Green bell pepper, chopped 1
Garlic, minced 2 cloves
Fresh tomatoes, chopped 2 cups
Madras curry powder 2 tspns
Thyme leaves ½ tspn
Chicken stock, hot 1 cup
Currants or raisins ½ cup
Chopped fresh parsley 1 tbspn
Slivered toasted almonds ½ cup

Cooking Method

In a deep frying pan, cook bacon until crisp.  Remove bacon to paper towels to drain; crumble and set aside.  Add beef chunks to the pan; cook for about 15 minutes, turning, or until browned.  Sprinkle with salt and pepper, remove but keep warm.

In the pan add celery, onion, bell pepper, and garlic; cook for about five minutes.  Add tomatoes, curry powder, thyme and sprinkle of salt.  Cover and simmer for about 10 minutes.

Return beef to the pan and add currants and broth; cover and cook for 30 minutes.  Sprinkle with parsley, crumbled bacon and toasted almonds.

Update April 23, 2017

Drunken Stir-fried Pork (“Pad Khee Mao Moo”)

A Thai restaurant in London just won a “best of” award with a “drunken” dish. You can now cook your own. It calls for five hot chillies, but remember you can downgrade the thermo-nuclear factor with lesser quantities. If you decide to do this, I would also recommend that you decrease the quantity of garlic cloves as well. This is a strongly flavoured dish, but is very easy and quick to cook. You can purchase the pork from the supermarket already minced.

Cooking method

In a mortar or blender, mash the garlic and chillies. In the wok, heat the oil and add the pounded garlic and chilli and stir fry. When the garlic takes on a golden colour, add the pork meat and continue stir frying, turning rapidly. When the pork is cooked, add the oyster sauce, fish sauce, sugar, and pork stock and stir again. Now add the basil leaves and coriander and continue stirring for one minute.

Serve with steamed rice.


Serves 4

Minced pork 2 cups
Garlic 15 cloves
Chillies (small green) 5
Cooking oil 2 tbspns
Oyster sauce 1 tbspn
Fish sauce (Tiparos) 2 tbspns

1 tbspn

Pork stock ¼ cup
Holy basil leaves (Kaprow) ½ cup
Coriander powder 1 tspn

Update April 16, 2017

Chinese Five Spice Chicken

If you want to give a chicken dish a somewhat exotic taste, then think about using Chinese Five Spice.  This is usually found in the supermarkets as five spice powder, and the common spices are:

Star anise (bajiao)

Cloves (dingxiang)

Chinese cinnamon (rougui)

Sichuan pepper (huajiao)

Fennel seeds (xiao huixiang)

Other recipes may contain anise seed or ginger root, nutmeg, turmeric, Amomum villosum pods, Amomum cardamomum pods, licorice, Mandarin orange peel or galangal.  In South China Cinnamomum loureiroi and Mandarin orange peel is commonly used as a substitute for Cinnamomum cassia and cloves, respectively, producing a different flavor for southern five-spice powders.

The taste is so distinctive you should use it on special occasions to “spice up” something mundane.

Cooking method

Place the chicken pieces in a large dish or plastic bag.  A Ziploc is best.

Mix the remaining ingredients and pour over the chicken.

Refrigerate overnight turning once.

Transfer the chicken to a baking dish and brush with the marinade.

Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.


Serves 4-6

Chicken pieces 1 kg
Onion, finely chopped 1 medium
Garlic clove, finely chopped 1-3
Soy sauce

1⁄3 cup

Peanut oil 2 tbspns
Five-spice powder 2 tspns

Update April 9, 2017

Traditional Shepherd’s Pie

A traditional recipe is a perennial favorite. You can substitute items, depending upon what you have in the fridge at the time! You can use pork or chicken instead of beef.

Cooking method

Preheat oven to 375 F. Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet. Sauté until the juices have almost evaporated. Stir in Worcestershire sauce, then cook for one minute, stirring often. Add beef stock, stirring to combine, then add cream. Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top of beef.

Boil potatoes in salted water until tender. Add 2 tablespoons of butter, and mash. Add enough milk to bring the mashed potatoes to a creamy consistency. Season well with salt and pepper. Spread evenly over beef layer then sprinkle Cheddar cheese on top.

Bake for about 45 minutes until cheese has melted and is slightly browned.


Serves 4-6

Ground beef 500gm
Mushrooms, chopped 200 gm
Onion chopped ½ cup
Garlic finely minced

2 large cloves

Salt 1 tspn
Ground black pepper to taste  
Worcestershire sauce 1 tbspn
Beef stock ½ cup
Cream ½ cup
Garden peas ½ cup
Potatoes 500gm
Cheddar cheese finely-shredded 2 cups
Mayonnaise ¼ cup
Milk ½ cup
Butter 2 tbspns

Update April 2, 2017

Quiche Lorraine

There used to be a saying “Real men don’t eat quiche” but that has long since been found to be incorrect. Quiche, both warm and cold is a family favorite, and is one of the easiest dishes for you to make. The addition of the onion and cheese just gives this quiche a little more flavor and body.

Cooking method

Roll the pastry and line a 22 cm quiche dish. Cut the rind from the bacon and cut into 2 cm strips and fry gently – do not make the bacon crisp. Remove and drain. Now press the bacon strips over the pastry.

In a bowl, beat the egg yolks then whisk in the cream, onion, cheese, salt and pepper.

Preheat an oven to 200 degrees Celsius. Pour in the whisked mixture and bake for 15 minutes. Reduce heat to 180 degrees and cook for another 20 minutes.

Serve warm, or allow to cool and serve cold later.


Serves 6 for lunch or 8 as a first course

Short crust or puff pastry 225 gm
Whipping cream 300 ml
Bacon rashers 8
Onion (fried and chopped)

1 small

Cheese (grated) 60 gm
Egg yolks 4
Salt ½ tspn
White pepper ½ tspn
Cooking Method  

Update March 25, 2017

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!

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.


Serves 4-6

Pork leg sliced thin 500 gms
Onion sliced 200 gms
Red Capsicum 100 gms
Green Capsicum

100 gms

Basil leaf (chopped) 5-6
Garlic 2 cloves
Chilli (red) 3-4
Vegetable oil 4 tbspns
Fish sauce (Tiparos brand is best) 4 tbspns
Sugar 1 tbspn
Oyster sauce 1 tbspn

Update March 18, 2017

Welsh Rarebit (Rabbit)

Is there really a Welsh rabbit? I believe Welsh rabbit may have started life as a dish resorted to when meat was not available. The first record of the word comes in John Byron’s Literary Remains (1725), “I did not eat of cold beef, but of Welsh rabbit and stewed cheese.”

Other rabbits include buck rabbit (Welsh rabbit with a poached egg on top), American rabbit (with whisked egg whites), English rabbit (with red wine), Irish rabbit (with onions, gherkins, vinegar, and herbs), and Yorkshire rabbit (topped with bacon and a poached egg).

Cooking method

Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk; when this is warm, add the grated cheese.

With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.

Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.

Pour the mixture over the hot toast.

Sprinkle with a little paprika, and serve immediately.


Serves 4

Mature cheddar cheese, coarsely grated 375 g
Butter 30 g
Milk 125 ml
Worcestershire sauce

1 teaspoon

Mustard powder 1 tspn
Salt ½ tspn
Cayenne powder 1 pinch
Egg, lightly beaten 1
Bread, toasted 8 slices

Paprika (optional)


Update March 11, 2017

Fish and Chips in Beer Batter

Fish and Chips is the most remembered representative of English cuisine (other than Balti curries). The cooking oil must be fresh and clean to make the beer batter. Classic fish and chips.

Cooking method

Mix flour, mustard and salt in bowl. Mix milk with egg and then add to flour and beat until aerated. Set aside.

Heat oil to 375 degrees F. When oil is up to temperature add beer to batter and mix well. Dip the fish fillets in batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. To keep fillets hot, they can be placed in a 300 degrees F oven while the balance is frying.

Peel five medium potatoes, slice into typical large English chip size. Rinse in cold water to reduce starch. Leave in water until oil is ready again at 375 degrees F. Remove from water, pat dry with paper towel and place into hot oil and fry until golden brown.


Two serves, one for you and one for her indoors

White cod fish fillets 4
Flour 2 cups
Egg 1
Milk 150 ml.
Beer, flat 150 ml.
Salt ½ to 1 tspn
Dry mustard 1 tspn
Vegetable oil for frying  

Malt vinegar to taste


Update March 4, 2017

Chicken Satays

Satays are the ideal BBQ food. You can eat single-handed while holding a drink in the other! To make the best satays is simple. Marinade, marinade, marinade! To make these chicken satays memorable, marinate the meat in a Ziploc bag overnight and prepare the skewers the next day. Use the commercially available satay sauce you can buy in the local supermarkets. A lot easier!

Cooking method

Cut the chicken into bite sized pieces. In a large bowl, combine the garlic, onion, coriander, brown sugar, lime juice, fish sauce and vegetable oil. Now place the chicken meat into the bowl and thoroughly mix each piece in the marinade. Pour the meat and marinade into a Ziploc bag and leave in the refrigerator overnight.

Before cooking, thread the meat on to ten 12 inch skewers that have been soaked in water for 30 minutes and cook over a hot BBQ or on the griller. Do not overcook chicken. Serve the satays with the peanut sauce.


Makes ten 12 inch skewers

Chicken thigh fillet 500 gm
For marinade:  
Garlic minced 3 cloves
Onion, minced 1/2 large onion
Coriander (fresh) minced 2 tspns
Brown sugar 1 tbspn
Lime juice from one lime
Fish sauce 1 tbspn

Vegetable oil

1 tbspn

Update February 25, 2017

Tuna with Herb Grilled Vegetables

This week’s recipe comes from South America.  This one can be done in the cast iron skillet on the hot plate or even over the charcoal fire for just a little extra flavour.  I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture.

Cooking method

In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper.  Season lightly with salt and black pepper.

Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot.  Rub the tuna on both sides with the remaining olive oil and season with salt and pepper. Now grill the tuna on both sides (about one minute per side for medium rare, two minutes per side to cook through).

Remove the tuna and add the vegetables and the combined herbs and sauté quickly in the herb oil.

Place the tuna on plates, add the vegetables and pour the last of the herb grill oil over the top.


Serves 2

Tuna steaks 1 cm thick 2 x 125 gms
Balsamic vinegar 2 tbspns
Garlic (minced) 1 clove
Basil, fresh chopped 1 tbspn
Mint, fresh chopped 1 tbspn
Olive oil 3 tspns
Sugar ¼ tspn
Cayenne pepper 1 pinch

Salt and fresh ground pepper to taste

Seasonal Vegetables 60 gm

(capsicum, baby corn, broccoli etc.)


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.


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!


Serves 6

Beef chuck 1 kg.
Onions, white or yellow


Potatoes peeled and diced 4


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


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  
Sugar, granulated

250 gm

Eggs 4


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


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

HEADLINES [click on headline to view story]


Beef Curry Stew

Drunken Stir-fried Pork (“Pad Khee Mao Moo”)

Chinese Five Spice Chicken

Traditional Shepherd’s Pie

Quiche Lorraine

Pork with Basil

Welsh Rarebit (Rabbit)

Fish and Chips in Beer Batter

Chicken Satays

Tuna with Herb Grilled Vegetables

Lettuce wrappings

Hungarian Goulash


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!



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