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Update October 2015

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Update by Natrakorn Paewsoongnern
Khun Ocha's Cookbook

Update October 31, 2015

Pumpkin Soup Giuseppina

This being Halloween there is plenty of pumpkin available. European executive chef called Santo Zoppis who used to come down to Pattaya at the weekends, assured me that this really is one of those secret recipe’s handed down through the generations, given to Santo by his mother, Giuseppina.
Santo puts aside 10 minutes for preparation and 25 minutes for cooking, so it is a quick and easy soup. Santo (or his mother) may kill me for this, but although the recipe calls for fresh thyme, dried thyme could be used if the fresh product is unavailable.

Cooking Method

Peel the pumpkin, remove the seeds and cut into small pieces. Peel the onion and cut into slices.
Heat the butter in a soup pot, add the onion and pumpkin, and cook over a low heat for 3 minutes. Add the milk, rice and fresh thyme; simmer gently until the pumpkin is cooked (about 20 minutes). Season with salt and pepper.
Now place the entire mixture into a blender and blend until smooth. Reheat the soup and serve immediately.

Ingredients Serves 6
Cleaned pumpkin 500 gm
Milk 1.2 liters
Onion 80 gm
Butter 30 gm
Rice 50 gm
Fresh thyme 1 pinch
Salt and pepper to taste

Update October 24, 2015

Chicken and Rice Casserole

A casserole is always a favorite in any household, and with the colder weather coming is a good healthy meal for all the family.

Cooking Method

Preheat the oven to 375F.
Lightly salt the chicken breasts. Set aside for 10 minutes.
In a large bowl, combine Cream of Chicken and Mushroom, water, and French onion dip mix. Stir to mix.
Add rice and mixed vegetables. Gently stir to distribute all the ingredients.
Pour the rice mixture on a baking dish. Top with the chicken pieces. Place inside the oven and bake for 30 minutes.
Remove the baking dish from the oven and gently stir the rice mixture so that it will be cooked equally. Place it back in the oven and continue to bake for 20 to 30 minutes or until the rice is about done. Remove from the oven and top with shredded cheese.
Put it back in the oven for 5 minutes or until the cheese melts and serve immediately.

Ingredients Serves 4
Boneless chicken breasts 4 to 6 pieces
Cream of chicken and mushroom soup 1 can
Mixed vegetables 1 cup
Uncooked jasmine or long grain rice 1 cup
Water 2 cups
French onion dip mix 1/4 sachet
Sea salt ½ tspn
Cheddar cheese shredded 1 cup

Update October 17, 2015

Pork Cordon Bleu

Pork “cordon bleu” is a simple, yet satisfying dish for both the cook and the diners. “Cordon bleu” is from L’Ordre des Chevaliers du Saint Esprit, a 1578 AD elite group of French knights. Apparently the group became known for their extravagant and luxurious banquets, known as “cordon bleu” (blue ribbon) dinners.

Cream of chicken soup 100 ml
All-purpose whipping cream 500 ml
Mix together and stir constantly over stove on low heat. When sauce is hot, pour into dish to be served over the chicken cordon bleu.
Cooking Method
Flatten pork steaks with meat tenderizing hammer. Wrap a slice of ham around a piece of cheese about 5 cm long and 0.5 cm wide and then wrap the pork steak around the ham and cheese.
Dip the steaks in flour, then in the egg wash (the beaten egg in 100 ml milk) and then in finely crushed bread crumbs. Brown in hot oil about 4 minutes a side.
Finish the pork cordon bleu in the microwave on medium for around one minute to ensure the cheese has melted.

Ingredients Serves 4
Pork steaks 4
Ham slices 4
Swiss cheese 50 gm
Egg 1
Milk 100 ml
Bread crumbs 2 cups


Update October 10, 2015

Pork Satays

Satays make an ideal BBQ food. Speared on a stick or skewer, you can eat single-handed while holding a drink in the other! To make the best satays, marinade, marinade, marinade! To make these pork satays memorable, marinate the meat in a Ziploc bag in the fridge overnight and prepare the skewers the next day. It is more messy, but the result is better. By the way, use the commercially available peanut sauce you can get in the local supermarkets.

Cooking Method
Cut the pork into flat, bite sized pieces. In a large bowl, combine the garlic, onion, coriander, brown sugar, lime juice, fish sauce and vegetable oil. Now place the pork meat into the bowl and thoroughly mix each piece in the marinade. Pour the meat and marinade into the bag and leave in the refrigerator overnight.
Before cooking, thread the meat on to skewers that have been soaked in water for 30 minutes and cook over a hot BBQ or on the griller. Do not overcook pork. Serve the satays with the commercially available peanut sauce.

Ingredients Makes ten 12 inch skewers
Pork loin 500 gm
Garlic minced 3 cloves
Onion, minced ½ large onion
Coriander (fresh) minced 2 tspns
Brown sugar 1 tbspn
Lime juice from one lime
Fish sauce 1 tbspn
Vegetable oil 1 tbspn

HEADLINES [click on headline to view story]

Pumpkin Soup Giuseppina

Chicken and Rice Casserole

Pork Cordon Bleu

Pork Satays



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