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Khun Ocha's Cookbook
 

Update August 29, 2015

Orange Teriyaki Chicken

Teriyaki sauce gives its own particular flavor to any dish, so this recipe is good when using chicken breast fillets. This dish then depends for the bulk of its flavor on the marinade. This procedure is best done in a plastic “zip-lock” bag, into which you place the chicken and the marinade. Turn it over several times to let the marinade get on all sides and then place in the refrigerator for at least one hour, but three or four is better. It is very simple to cook after the marinade process.

Cooking Method
Combine the marinade ingredients in a small bowl. Place chicken in a zip lock bag and pour marinade over chicken. Marinate for at least one hour in the refrigerator.
Remove from the marinade and place chicken on heavy duty aluminium foil. Season with salt and pepper. Arrange onion slices over chicken. Seal edges of aluminium foil and place on grille at medium heat. Grill for 20 minutes turning once or twice.

Ingredients serves 4
Marinade  
Orange juice 1 cup
Teriyaki sauce ¼ cup
Soy sauce 2 tbspns
Ground ginger 1tspn
Tabasco sauce 1 tspns
Honey 2 tbspns
Garlic crushed 1 clove
The rest  
Chicken breast fillets (sliced) 600 gm
Onion thinly sliced 1 medium
Salt and ground black pepper to taste
 


Update August 22, 2015

Grilled cheesy chicken

Chicken is a favorite with most dinner guests and this week’s recipe is a stunner. If you like an “Asian” flavor to it, you can substitute coriander for the parsley.
One important feature with all chicken dishes is not to overcook, otherwise the chicken slices can get very tough and rubbery.
I recommend chicken breast fillets without the skin and slice into bite-sized pieces.
Cooking Method
In a large skillet, sauté onions and garlic in olive oil until golden.
Add the chicken breast slices and sauté for 2 minutes, then add white wine, tomatoes and lemon juice and sauté for 5 more minutes, constantly moving the skillet to avoid burning or sticking to the pan.
Now add salt and pepper to taste, then add bread crumbs and Parmesan cheese and sauté for 2 more minutes.
Serve over a bed of rice or noodles and sprinkle with the chopped parsley.

Ingredients Serves 4
Chicken breast fillets 500gm
Garlic, chopped 2 cloves
Onions, diced ½ cup
Tomatoes, peeled and diced 2 large
Olive Oil 2 tbspns
Bread crumbs ½ cup
White wine ½ cup
Lemon juice 2 tspns
Salt and ground black pepper to taste
Chopped parsley
Parmesan cheese grated ½ cup
 


Update August 15, 2015

Mussels in tomato wine

In Thailand mussels are cheap and plentiful. They are also not high in calories so you can serve this as a weight watcher item.
Cooking method
Scrub and de-beard the mussels under running water. Prepare a steamer and place the mussels on the top. Steam the mussels for around seven to eight minutes, or until they have opened. Important: discard any that remain closed.
Meanwhile, in a medium sized saucepan, sauté onion in margarine, stirring over medium heat for two minutes. Stir in the garlic, sauté for 30 seconds, then add the tomatoes. Cook the tomatoes for two minutes, then add the wine and salt and pepper to taste.
Now quickly bring the tomatoes to a boil for around five minutes, until the sauce is thick. Stir in parsley and keep the sauce over very low heat.
Break off the empty half of the mussel shells and arrange the mussels on serving plates. Spoon some of the sauce over each mussel and serve immediately.

Ingredients Serves 4
Mussels 1 kg
Unsalted margarine 1 tbspn
Onion, minced 1 small
Garlic, minced 1 clove
Tomatoes, coarsely chopped 4 large
Dry white wine ¾ cup
Salt and pepper to taste
Fresh parsley, minced 1 tbspn


Update August 7, 2015

Yakitori (Japanese Grilled Chicken Breast)

The secret with Japanese grilled chicken is to BBQ the chicken several times, with steeping in a marinade in between. The sugar and ginger in the marinade gives the chicken a very different taste, caramelizing the outer surface. This is a traditional Japanese dish, but all the ingredients are available locally.

Ingredients serves 2-3
Chicken breast fillets 6
Sake ½ cup
Dark soya sauce 1/3rd cup
Sugar 60 gm
Powdered ginger 2 tspns
Cucumber 1 small
Salt to taste
Skewers 6
 

Cooking method
Soak the skewers in water for 10 minutes. Wash chicken breasts, and cut into bite sized pieces and then thread on to skewers. Place 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 skewered chicken in the marinade for five minutes, then turn over and leave for another five minutes.
Now return to the BBQ and grill for another 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 skewered chicken, to produce a dark shiny glaze. Sprinkle with the powdered ginger.
Shred the cucumber and sprinkle with salt and serve the chicken skewers on small plates and garnish each with a mound of cucumber.


Update August 1, 2015

Asian BBQ Prawns

Throw another prawn on the Barbie, as the Aussies would say. Prawns are a favored item for BBQs and this is a quick and easy recipe to produce some lip-smacking BBQ prawns. The important factor is the preparation of the prawns. Though thawed prawns can be used, it is better to use the fresh prawns. Get good medium to large sized ones and remove the heads, tails and shell. Gently cut the prawn down the back and remove the vein.
You can substitute chilli paste for the cayenne pepper, but make sure you dissolve it thoroughly in the oil.

Cooking method
In a bowl, add the salt, turmeric, Five Spice and cayenne pepper to the oil. Stir until the salt dissolves. Drop the prawns into the oil and leave for one minute. Remove and thread the prawns on wooden skewers that have been soaked in water. Place prawn skewers on the BBQ plate and cook for 3-4 minutes, brushing with oil if necessary. Serve hot.
You can make an interesting dipping sauce made from Thai Chicken dipping sauce, rice wine or sherry and ginger syrup in equal proportions.

Ingredients Serves 3-4
Prawns, tails and heads off, deveined 12
Sesame oil 4 tbspns
Turmeric (ground) 1 tspn
Cayenne pepper 1 tspn
Five spice powder ½ tspn
Salt 1 tspn


 
HEADLINES [click on headline to view story]

Orange Teriyaki Chicken

Grilled cheesy chicken

Mussels in tomato wine

Yakitori (Japanese Grilled Chicken Breast)

Asian BBQ Prawns