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Vol. XI No.4 -April 1 -April 30, 2012


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

Filipino Chicken with Coconut milk

This is an ‘Adobo’, a very tasty Filipino dish.  This item has its origin in Spain, where it was a chicken stew.  Requiring a marinade, remember to leave enough time for the flavor to permeate the meat.  Try putting the meat in a ziplock plastic bag with the marinade for two hours in the refrigerator, turning once.

Ingredients              serves 6-8
Chicken thigh fillets   1 kg
White vinegar            1 cup
Garlic crushed           6 cloves
Black peppercorns crushed 1 tspn
Salt                          1 tspn
Stock (beef or chicken) cup
Thick coconut milk     cup
Vegetable oil             3 tbspns

Cooking Method

Cut chicken into 5 cm chunks.  Prepare the marinade of garlic, pepper, salt and vinegar and pour over chicken in ziplock bag.

Remove from fridge and in a large saucepan pour in meat and marinade and simmer over a moderate heat till all the liquid evaporates.

Now add the stock, simmering on low heat until again all the liquid has evaporated and the chicken is slightly tender.

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 light brown with a slightly crisp surface.

Serve with steamed jasmine rice.


 

Grilled Chicken Yakitori style

This is a traditional Japanese dish, but all the ingredients are available here, even the sake. The chicken is BBQ'd several times, with steeping in a marinade in between. The sugar and ginger gives the chicken a very different taste, almost caramelizing the outer surface.

Ingredients                serves 2-3
Chicken thighs                 6
Sake                              1/2 cup
Dark soya sauce             1/3 cup
Sugar                             60 gm
Powdered ginger             2 tspns
Cucumber                      1 small
Salt to taste
Skewers                         6

Cooking Method

Wash chicken thighs, wipe dry and insert skewers along the bone. Cook over a charcoal BBQ or under the grill until partially cooked.
Mix sake, soya sauce and sugar and pour into a wide flat bowl. Lay chicken things in the marinade for 5 minutes, then turn over and leave for another five minutes.

Now return to the BBQ and cook for two minutes each side. After this, return to the marinade and repeat the marinade process. Now complete the final BBQ grilling while brushing the remaining marinade over the chicken thighs, to produce a dark shiny glaze. Sprinkle with the powdered ginger.

Shred the cucumber and sprinkle with salt and serve the chicken thighs on small plates and garnish each with a mound of cucumber.


 

Easy Chicken with Basil

This recipe came 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!

Ingredients         serves 4-6

Chicken breast fillets
(sliced thin)                      500 gm
Onion (sliced)                  200 gm
Red capsicum                 100 gm
Green capsicum              100 gm
Basil leaf (chopped)          5-6
Garlic                             2 cloves
Chilli (red)                       3-4
Vegetable oil                 4 tbspns
Fish sauce                    4 tbspns
Sugar                           1 tbspn
Oyster sauce                1 tbspn

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 chicken 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 serve with steamed rice.


 
HEADLINES [click on headline to view story]

KHUN OCHA'S COOKBOOK

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