EATING OUT & KHUN OCHA'S COOKBOOK
Chicken Adobo with Coconut milk
This is a Filipino dish which is not spicy, but the
garlic will come through. Best served with steamed white rice, this item
has its origin in Spain, where it was a chicken stew. Requiring a marinade,
remember to leave for enough time for the flavor to permeate the meat. I
recommend putting the meat in a Ziploc plastic bag with the marinade for two
hours in the refrigerator, turning once.
Black peppercorns crushed 1 tspn
Stock (beef or chicken)
Thick coconut milk
Cut chicken into 5 cm cubes. Prepare the marinade of
garlic, pepper, salt and vinegar and bay leaves and pour over chicken (see
In a large saucepan pour meat cubes and
marinade and simmer over a moderate heat till all the liquid evaporates.
Now add the stock, simmering on low
heat and till all the liquid has evaporated and the chicken is slightly
Pour in the coconut milk and cook over
a moderate heat until the coconut milk is completely absorbed by the meat.
At this stage add oil and fry until meat is deep brown with a slightly crisp
Serve with steamed jasmine rice.
Fabulous seafood buffet at Kantary’s Nimman Bar and Grill
By Heather Allen
The Kantary Hills Hotel
on Nimmanhaeminda Road is holding a seafood buffet until
Sunday, September 18th at the Nimman Bar and
Grill and I must say, that this buffet will satisfy most
seafood lovers. OK, certainly there’s no Alaskan King Crab
or Lobster, but there are prawns, crab, squid, fish, and
oysters enough to satisfy most seafood lovers.
This buffet has seafood
salads, fresh cold prawns, crab, crayfish, and raw oysters
along with fresh grilled seafood. There are seafood salads
with salmon, crab and fresh vegetables. Delicious seafood
main dishes with fish or crab. And desserts. Many delicious
desserts, including a personal favorite; lemon meringue pie.
Guest Chef Philippe
Belly is on hand to create delicious fish and seafood
specialties from the ala carte menu such as mussel casserole
with curry. But he also has cast his eye over the seafood
buffet, titled Les Fruits De Mer, to great success.
The seafood is fresh
and tasty, the main dishes well seasoned and the desserts,
well, most likely extremely fattening!
I confess to being wary
of seafood this far North and tend to stick to local
ingredients but this seafood buffet tempted me and I
couldn’t say no. The oysters were fresh and tasty and
offered the way I liked, it with the Thai condiments
including crispy fried shallots, fresh garlic and spicy
There were Western main
dishes mainly, but the many Thai people in the restaurant
were cracking into the crabs, splitting open the crayfish,
and enjoying freshly grilled squid, prawns and crab.
So, if you are craving
fresh seafood at a more than reasonable price, head over to
Nimmanahaeminda Road and hit up the seafood buffet at the
Kantary Hills Hotel. For only 590 baht plus tax and service,
you can hardly go wrong. Children under 12 eat for half
The buffet runs through
Sunday only, and could have been more widely publicized for
my friends’ tastes. They plan on having a mushroom specialty
in November, so be sure to keep your eyes open for that.
(Photos by Martin Vanderklooster).
A nice outdoorsy buffet on Nimmanhaemin
By Shana Kongmun
Why Not restaurant on
Nimmanhaemin is doing a very decent quality buffet dinner
for 209 Baht every night except for the last Saturday of
every month when they do a much higher quality buffet with a
much higher price. If this lower priced buffet is anything
to go by, it is worth the extra money as the quality for the
lower priced buffet is still quite good.
The pasta is, as to be
expected from Sergio owner of Buonissimo. It’s a simple
affair, this buffet so don’t expect anything fancy but then
at these prices, why should you? The pastas are generally
quite good and there is grilling station that cooks your
food while you wait. There are also fresh pizzas straight
out of the oven if pasta or grilled meats don’t appeal.
The salad buffet is
smallish, on a negative side, and not all of the pastas sit
out in pans as well as others. But in general, they are very
good value for money.
There is a limit of 90
minutes for this all you can eat buffet, or there is an
extra charge. But, if you aren’t completely stuffed by 90
minutes then you must be doing something wrong. They do ask
you to clean your plates and not waste food, which makes
sense. Why pile your plate with food when you can just go
back for more if you like it? I’ve never understood that
mentality. Perhaps some feel it’s a nuisance to get up and
walk. But as the venue is rather small and the walk not so
far, it shouldn’t be too much of a hardship for most.
The desserts are small
but generally fantastic. I have a particularly sweet tooth
and really enjoyed the panacotta and the éclairs. Although
they are not called éclairs in Italian but something else
whose name escapes me. Bigne perhaps? Anyway, never mind the
name, they were delicious as was the cheesecake.
The restaurant has a
pleasant outdoors setting with large tents set up over
tables, many of them netted. In the cool season, there is
also a nice patio but with the rains perhaps a bit risky at
this time. There is also seating inside for those who prefer
I tend not to visit all
you can eat buffets as I feel it must be some sort of
challenge to eat as much as I can to get my money’s worth. A
foolish notion and one that generally leaves me feeling
rather overfull at buffets. But, with such a reasonable
price on their buffet I was less tempted to stuff myself
silly and instead left pleasantly full.
The buffet is open from
6 p.m. to 9:30 0.m. and Why Not is easily found on
Nimmanhaemin Soi 13. As always, parking in the area is a joy
so you may work off some of that excess food walking back to
Chicken breast with lime sauce
You really can’t go wrong with chicken breast. Look at
the menu in all good restaurants, and you will find a chicken breast dish.
This one matches the delicate taste of chicken with the piquancy of lime
juice as a sauce. The preparation time is 15 minutes and the same for
cooking. For a little extra flavor you can sprinkle on some dill to add to
Ingredients Serves 4
Chicken breast halves skinless,boneless 4
Egg, beaten 1
Dry bread crumbs 2/3 cup
Olive oil 2 tbspns
Lime juice from 1 lime
Butter 6 tbspns
Fresh chives, minced 1 tspn
Pound chicken breasts until flat and then coat with egg,
and dip in bread crumbs. Place on a wire rack, and allow to dry for about
Heat olive oil in a large skillet over
medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on
each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and
squeeze in lime juice. Cook over low heat until it boils. Add butter, and
stir until melted. Season with chives. Spoon sauce over chicken, and serve
This is a traditional dish which originates from North
Eastern Thailand. Being an Isaan item can have problems for the western
taste buds, with the extreme degree of chili ‘heat’. This recipe has been
modified, to retain the original taste and texture, but tone down the
spiciness. However, if you wish to increase the amount of chili powder
indicated this will increase the ‘fire’.
Larb may be prepared as beef, pork or
chicken. The recipe presented here is for pork as I believe it is the most
popular variation. Serve with side dish of iced sliced cabbage and runner
Ingredients Serves 2-4
Onion diced small
Dryfriedice 1 tbspn
Mint and dill leaves for garnish
Dry-fry rice in a pan or roast in oven till golden
brown. Grind or pound it coarse with mortar and pestle and set aside.
Cook the pork in a non-stick pan over a
low heat. Mix in the other ingredients, stirring well. Check the mixture
for seasoning, adding more fish sauce or lemon juice to suit and serve,
garnishing with mint and dill on the top.
Mushroom, bacon and tomato omelet
This traditional omelet makes for a simple brunch.
Filling and flavorsome, serve it with a bowl of garden greens.
Salt and freshly ground pepper
Mushrooms, thinly sliced 100g
Bacon, finely chopped 2 rashers
Tomato, finely chopped
Cheddar cheese grated ½ cup
Use a fork to whisk eggs and milk together. Season well
with salt and pepper. Set aside.
Heat oil in a small (16 cm base) non-stick frying pan over medium-high heat.
Add mushrooms and bacon. Cook for 3 minutes or until mushrooms soften. Stir
in tomato. Cook 1 min. Remove from pan and set aside.
Melt butter in the frying pan over medium-high heat. Add eggs to the pan.
Use a fork to quickly draw the cooked egg back from edge of pan to allow
uncooked egg to run to the edge. Cook for a further 30-45 seconds or until
egg is just set.
Spoon mushroom mixture over half the omelet. Sprinkle over cheese. Use a
fork to lift one side of the omelet over to enclose filling. Carefully slide
onto serving plate.