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EATING OUT & KHUN OCHA'S COOKBOOK
 

English Fish and Chips in Beer Batter

English Fish and Chips is the most remembered representative of English cuisine (other than Balta curries).  The cooking oil (must be fresh and clean) and make the beer batter.  Classic fish and chips.

Ingredients One serve for you and one for her indoors
White cod fish fillets 4
Flour                       2 cups
Egg                        1
Milk                        150 ml
Beer, flat                 150 ml
Salt                        ½ to 1 tspn
Dry mustard            1 tspn
Vegetable oil for frying
Malt vinegar to taste

Cooking Method

Mix flour, mustard and salt in bowl.  Mix milk with egg and then add to flour and beat until aerated.  Set aside.

Heat oil to 375 degrees F.  When oil is up to temperature add beer to batter and mix well.  Dip the fish fillets in batter and place into oil.  Fry to a light golden brown, turning once.  Remove and place on paper towels to drain.  To keep fillets hot, they can be placed in a 300 degrees F oven while the balance is frying.

Peel five medium potatoes, slice into typical chip size.  Rinse in cold water to reduce starch.  Leave in water until oil is ready again at 375 degrees F.  Remove from water, pat dry with paper towel and place into hot oil and fry until golden brown.


 

Burmese Stuffed Eggplant

This dish is quite spicy, so you can reduce the chillis and garlic to suit the tastes of your guests.  It can be produced under 30 minutes and all ingredients are readily procured in Chiang Mai.  The final baking in the oven is just to keep the filling together, which is why the cheese has been added to the original Burmese recipe.

Ingredients                    Serves 4
Eggplants                            4 medium
Prawns (deshelled, chopped) 250 gm
Onion chopped fine               1 large
Garlic chopped                     5 cloves
Red chillies (remove seeds, chopped) 2
Fresh ginger                         3 cm
Lemongrass (chopped)          10 cm
Turmeric powder                    1 tspn
Salt                                      2 tspns
Cooking oil                            2 tspns
Grated cheese                      ½ cup

Cooking Method

Put eggplants in water, bring to boil and simmer for 10 minutes.  Cut in halves and scoop out the flesh and chop it and put to one side.

In the wok add the oil and then place the chopped prawns, onion, garlic, chillies, ginger, lemongrass, turmeric, salt and eggplant and sauté over a medium heat for five minutes.

Now divide and place the sautéed mixture in the hollowed out eggplant shells and then sprinkle cheese over the top.  Bake in a hot oven for five minutes.


 

Son-in-Law Eggs (Kai Look Koei)

This is a famous dish in Thailand and is very easily and quickly prepared.  If you come from overseas, it would be an ideal dish to “show off” your Thai culinary skills, on a trip “back home.”  None of the ingredients are difficult to find and any overseas supermarket will have chilli or dried chilli freely available.

Ingredients           Serves 4
Eggs                       6
Oil for deep frying     200 ml
Oil for stir frying        30 ml
Onion small             1
Fish Sauce              60 ml
Sugar                      2 tbspns
Chilli powder            ½ tspn

Cooking Method

Hard boil the eggs in water for about 8 minutes.  Rinse in cold running water and remove the shells.  In the wok, heat the oil and deep fry the eggs, turning them carefully.  Remove from the hot oil when they have a light golden brown colour.  Allow to drain and cut in halves lengthways.

In a pan, heat the stir-fry oil.  Slice the onion and fry until crisp and brown and remove and drain.  Now lower the heat under the wok and add the fish sauce, sugar and chilli, stirring slowly until the sugar is dissolved.  Now add the onions and stir fry for another minute.

Remove and pour over the halved eggs and serve immediately.


 
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KHUN OCHA'S COOKBOOK