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Update June 2016


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Update June 25, 2016

Spicy avocado salad

Avocados are back again and the price this morning was quite reasonable (79 baht), and I find them irresistible, as do a lot of people!  They are rich in flavor and texture and are perfect for use in a variety of salad recipes, and you can do far more with them than just making guacamole.  Avocados are apparently loaded with nutrients such as dietary fiber, vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate, so you are doing your body a favor at the same time.  The preparation of this salad is simple and quick, and the dressing is also easy.

Cooking method

Combine all ingredients in a large serving bowl and toss gently.

Now prepare the salad dressing, which needs

Juice of 1 lime

Balsamic vinegar              2 tbspns

Extra virgin olive oil         1 tbspn

Sea salt and freshly ground pepper a pinch

Now combine all ingredients in a jar with a screw top.  Shake vigorously until well blended.  Pour over the salad, mix well, serve and enjoy!

Ingredients Serves 2
Avocados ripe 2
Tomato, large seeded and chopped 1
Red onion, chopped ½
Red chilli medium, chopped with seeds 1
Coriander chopped 2 tbspns 

 


Update June 18, 2016

Thai eggs with peppers

This is an interesting derivation from Hungarian eggs, and is something that can be made from items found in most family fridges.  These types of home cooking always reflect not just the tastes of the region, but also the most abundant and cheap ingredients.  While the recipe calls for green bell peppers (capsicum), red or yellow can be used, and if you like some spice, judicious use of chilli paste will do the trick.

Cooking method

In a large skillet over medium heat, heat oil and add onion, garlic and bell pepper.  Sauté until beginning to soften, 2 to 3 minutes.  Cover and simmer very slowly over low heat for 30 minutes, stirring occasionally.

Now add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper to taste.  Add eggs, mixing well.  Simmer, covered, for 5 minutes.  Sprinkle with chopped coriander and serve immediately.

 

Ingredients Serves 4-6
Vegetable oil 3 tbspns
Onion, minced 1 medium
Garlic, chopped 1 clove
Green bell pepper, chopped 1
Tomatoes, roughly chopped 2 medium
Salt and freshly ground black pepper
Coriander fresh chopped finely 1 tbspn
Eggs, lightly beaten 2 large


Update June 11, 2016

Spicy Tuna salad

This is one recipe that not only provides your family with a nourishing salad, but can help with future health.  Tuna fish has the essential Omega-3 fatty acids for a healthy heart.  After all, 10 million Eskimos can’t be wrong!  It is an authentic Thai recipe, so you may wish to go easy on the chilli powder.

Cooking Method

Quickly cook the tuna meat in the wok, or use tinned tuna after draining for a while.  Mix sugar, lime juice, chilli powder and fish sauce.  Then add ground rice, fresh shallots, tuna meat and mix well.  Add coriander, roasted garlic, kaffir lime leaf, and mix and toss gently.  Top the salad with fried lemon grass.  Serve with fresh lettuce leaves and other seasonal vegetables such as string bean, cucumber and basil leaf.

Ingredients Serves 3-4
Tuna meat, cut in cubes 200 gm
Lime juice 1 tbspn
Chilli powder 1 tspn
Sugar 1 tspn
Fish sauce 1 tbspn
Roasted ground rice grains 1 tbspn
Shallots, fresh, chopped 5 bulbs
Lemon grass, sliced and fried 3 stalks
Garlic, chopped, fried 2 cloves
Coriander, chopped 1 tbspn
Kaffir lime leaf, chopped 1 tspn


Update June 7, 2016

Musaman Gai (Southern Thai chicken curry)

This dish from southern Thailand uses coconut milk to produce a thick creamy curry.  Musaman takes around two hours to cook correctly.  There are many curry pastes on the market but Maesri is a consistent tasting brand.  Like “stews”, it is cooked when the potatoes are soft when prodded with a fork.  The quantities in this recipe are for four people and you can keep it gently simmering for quite some time till all the guests arrive.  Serve in a large bowl in the center of the table and eat with steamed jasmine rice.

Cooking Method

Take the drumsticks and stew gently for one hour.  In a big pot fry the curry paste with the oil for two minutes over medium heat.  Add onion, chicken, coconut milk, potatoes, peanuts, water and peanut paste.  Stir, bring to the boil then cook slowly over a medium heat for 30 minutes, stirring occasionally to stop burning.  Now add the fish sauce, tamarind water and sugar and simmer gently over a low heat.  Serve with rice.

Ingredients serves 4
Chicken drumsticks (skin on) 8
Musaman Curry paste 60 gm
Coconut milk 600 ml (tinned)
Potato (quartered) 250 gm
Onion (roughly chopped) 200 gm
Roasted peanut 100 gm
Fish sauce 50 ml
Sugar 4 tbspns
Tamarind water 50 ml
Oil 50 ml
Water 200 ml
Peanut paste 1 tbspns


 
HEADLINES [click on headline to view story]

Spicy avocado salad

Thai eggs with peppers

Spicy Tuna salad

Musaman Gai (Southern Thai chicken curry)


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