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Vol. XI No.3 -March 1 -March 31, 2012


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Update by Saichon Paewsoongnern
 
 
 
EATING OUT & KHUN OCHA'S COOKBOOK
 

Chicken with Mango

Unlike most Thai dishes which use green mango, this Chinese recipe calls for ripe (sweet) mango.  The sweetness of the mango offsets the marinated chicken and should be served with Jasmine rice on the side.

Ingredients             Serves 4
Chicken breast fillets 400 gm
Salt                         1 tspn
Sesame oil               tspn
White pepper a pinch
Cooking oil               1 tbspn
Water                      3 tspns
Corn flour                 1 tbspn
Garlic crushed          2 cloves
Mango (ripe)             2
Spring onions (chopped) 2
Sunflower oil            3 tbspns
Lemon juice drizzle

Cooking Method

Take chicken breasts and cut into thin slices and then into strips, and put aside in a large bowl.

Combine the salt, sesame oil, white pepper, cooking oil, water and corn flour until smooth and pour over the chicken breast strips.  Turn the chicken strips so that all are in contact with the marinade and leave there for 10 minutes.

While the chicken is absorbing the marinade, peel and remove the stones from the mangoes and dice the flesh into 2.5 cm cubes.

In the wok, heat the oil and add the chicken strips, stir-frying until the chicken is lightly colored.  Now add the spring onions and garlic and cook until the chicken is done.  Add diced mangoes and a splash of water, drizzle on the lemon juice and serve.


 

Seafood Bisque

Another universally popular item are the Bisques.  These come in many forms - lobster, oyster, fish, mussels, prawns, and all follow the general recipe such as this one.  You can substitute and delete many of the seafood items at your discretion.

Ingredients                 Serves 4
Assorted cooked seafood
(prawns, mussels, scallops, crab) 240 gm
Tomatoes, chopped    480 gm
Olive oil                     4 tspns
Onions, sliced            2
Garlic cloves, crushed 2
Black peppercorns     1 tspn
Fresh basil, shredded 1 tbspn
Chopped coriander root 1 tbspn
Chicken or fish stock 750 ml
Tomato puree            8 tbspns
Rice wine or dry sherry 2 tbspns
Pouring cream            4 tspns
Salt and freshly ground black pepper
Chopped parsley as garnish

Cooking Method

Heat the oil in a saucepan.  Add the onions and cook gently for 3 minutes.  Add the tomatoes, garlic, peppercorns, basil and coriander, and cook gently for 10 minutes until the tomatoes are soft.  Add half the stock, bring to the boil, cover and simmer gently for 15 minutes.  Strain the soup and return the liquid to a clean saucepan.  Add the remaining stock, and tomato puree.  Bring to the boil, and then simmer for another 15 minutes.  Stir in the seafood and the dry sherry and heat through for 5 minutes.  Season to taste with salt and pepper.  Put soup into warm bowls.  Swirl a teaspoon of Grand Marnier for an exotic taste and then a teaspoon of single cream into each serving.  Sprinkle with chopped parsley garnish and serve immediately.


 

Sukiyaki Beef

A Japanese recipe this week.  Many home cooks are a little afraid of Japanese, but there is no need to be.  This recipe is very easy to follow and there are no strange ingredients which need importing.  Mirin and sake are readily available and ginger juice can be found in the Chinese markets.  Be careful not to overcook the steaks or simmering with too high a temperature.

Ingredients           Serves 6
Fillet steaks           6 x 150 gm each
Light soy sauce     cup
Mirin or sake         1/3 cup
Ginger juice          tspn
Butter for frying

Cooking Method

Prepare the marinade with soy sauce, mirin (or sake) and ginger juice.  Place fillet steaks in a large bowl and pour marinade over them.  Let stand for 45 minutes, turning the steaks several times.

Heat a skillet (heavy based fry pan) with butter and when very hot seal the steaks on both sides.  Turn down the heat and now pour in the marinade and simmer on a moderate heat for 5 minutes.  Turn the steaks many times as you do not want to overcook.  The steaks should absorb most of the sauce.

Serve with jasmine rice.


 

Quiche Lorraine

Remember the saying “Real men don’t eat quiche”? 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.

Ingredients         serves 6 for lunch or 8 as a first course
Short-crust or puff pastry 225 gm
Whipping cream             300 ml
Bacon                           8 rashers
Onion (fried and chopped) 1 small
Cheese (grated)             60 gm
Egg yolks                      4
Salt                              tspn
White pepper               tspn

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.


 
HEADLINES [click on headline to view story]

KHUN OCHA'S COOKBOOK

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