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
Ingredients Serves 4
Chicken breast fillets 400 gm
Salt 1 tspn
Sesame oil ¼ 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
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
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
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.
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
6 x 150 gm each
Light soy sauce ½ cup
Mirin or sake
Butter for frying
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
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
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.
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 ½ tspn
White pepper ½ tspn
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
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
Serve warm, or allow to
cool and serve cold later.
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