Make Chiangmai Mail | your Homepage | Bookmark

Chiangmai 's First English Language Newspaper

Pattaya Blatt | Pattaya Mail | Pattaya Mail TV

Update March 2018

Chiang Mai News
Classical Connections
Care for animals
Community Happenings
Doctor's Consultation
Dining Out & Recipes
Heart to Heart
Mail Bag
Mott the Dog
Daily Horoscope
About Us
Advertising Rates
Current Movies in
Chiangmai's Cinemas
Back Issues
Find out your Romantic Horoscope Now - Click Here!
Update by Natrakorn Paewsoongnern
Khun Ocha's Cookbook

March 17, 2018 - March 23, 2018

World’s easiest Thai garlic chicken

This recipe will produce a succulent chicken, full of spices and only needs 20 minutes to make from scratch.  You will need garlic powder, seasoning salt, onion powder and coriander powder.  While these are in the original recipe you could use garlic cloves diced finely and sprinkled on the chicken before marinating.

Cooking method

Melt butter in a large skillet or wok over medium high heat.  Add chicken and sprinkle with garlic powder, seasoning salt onion powder and coriander powder.  Sauté about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.  Cover between tossing to keep the flavors in.

Best served with Jasmine rice.

Ingredients Serves 4
Butter 3 tablespoons
Chicken breast halves boneless skinless 4
Garlic powder 2 tspns
Seasoning salt 1 tspn
Onion  1 tspn
Coriander powder 1 tspn

Saturday, March 10, 2018 - March 16, 2018

Nasi Pattaya

Despite its Thai sounding name, Nasi Pattaya is Malaysian.  It is a simple fried rice in omelet parcel; available at Malay hawker stalls.

Cooking Method

Heat a little oil in wok and sauté sliced shallots and garlic until fragrant.  Add the chicken and carrots and stir-fry until cooked.

Add the peas and cooked rice and mix well.  Season with soy sauce, ketchup and salt and pepper according to taste.  Continue to stir until rice is completely mixed and heated through.  Set aside.

For the omelet: Lightly beat the eggs and season with a pinch of salt.  Heat a pan with a little oil.  Pour in eggs and swirl the pan by the handle to make a thin omelet.  Let the omelet cook and brown at the bottom.

Once the omelet is done, place the fried rice in the center of the omelet and spread it accordingly.  Fold the edges into an envelope shape, making sure to overlap the parcel a bit.  Carefully flip the omelet onto a serving plate.  Drizzle ketchup or chili sauce over the top.

Ingredients Serves 1
Cooked rice 2 cups
Shallots, sliced 3
Clove garlic chopped 1
Skinless boneless
Chicken breast, bite size pieces ½ chicken
Diced carrots handful
Frozen peas handful
Ketchup 1 tspn
Soy sauce 2 tspns
Salt and pepper to taste
Eggs, beaten 2
Oil for cooking

Update Saturday, March 3, 2018 - March 9, 2018

“Stovies” from Scotland

Very “ethnic” this week. There are many different recipes in Scotland for the dish known as “stovies”. This is a dish which uses leftover meat to provide a very filling and hearty meal. I have substituted cooking oil for dripping in the original recipe (almost unobtainable these days).

This concept of using the leftovers is echoed all through Europe and comes under the various names of Clapshot, Bubble and Squeak (England), Colcannon (Ireland), Pyttipanna (Sweden), Biksemad (Denmark), Trinxat (Spain), Stamppot (Holland) and, Stoemp from Belgium.

Cooking Method

Heat the oil in a large frying pan then add the onion and cook until soft and transparent. Add the (sliced) potatoes to the onions and mix well. Cover the frying pan and cook for a further 10 minutes, stirring occasionally. Continue to use the pan and add the stock and meat, mixing thoroughly, then season to taste.

Simmer in the frying pan for about an hour, stirring occasionally. In Scotland, this was left on the stove, and is one derivation of the name ‘stovies’.

Garnish with parsley, serve with seasonal vegetables and oatcakes (to be traditional).

Ingredients Serves 4
Potatoes, peeled and sliced 900 gm
Cooking oil 50 gm
Onion, finely chopped 2 medium
Chicken stock 4 tbspns
Leftover meat (beef, lamb, chicken)
Chopped parsley
Salt and pepper


HEADLINES [click on headline to view story]

World’s easiest Thai garlic chicken

Nasi Pattaya

“Stovies” from Scotland



Chiangmai Mail Publishing Co. Ltd.
189/22 Moo 5, T. Sansai Noi, A. Sansai, Chiang Mai 50210
Tel. 053 852 557, Fax. 053 014 195
Editor: 087 184 8508
E-mail: [email protected]
Administration: [email protected]
Website & Newsletter Advertising: [email protected]

Copyright © 2004 Chiangmai Mail. All rights reserved.
This material may not be published, broadcast, rewritten, or redistributed.