The Culinary Chase A peripatetic Canadian living in Bangkok, Thailand discovering food from around the world, postings from my own recipe collection and restaurant reviews. Statistics Unique Visitors: Total Unique Visitors: Outgoing: Total Outgoing: 29 0 27 1215

Articles from The Culinary Chase

Loy Krathong 'Festival of Lights' 2007-11-21 03:42:00 This Thai festival is celebrated every year. Loy means to float and krathong is a small raft. This festival was adapted by Buddhists in Thailand as a ceremony to honor the Lord Buddha. Apart from venerating the Buddha with light (the candle on the raft), the act of floating away the candle raft is symbolic of letting go of all one's grudges, anger and defilements, so that one can start life afresh on a better foot. The flame is believed to signify longevity, fulfillment of wishes and release from sins. Click here for more details on Loy Krathong.Originally, the krathong was made of banana leaves or the layers of the trunk of a banana tree or a spider lily plant. A krathong contains food, betel nuts, flowers, joss sticks, candle and coins. The making of a krathong is much more creative these days as many more materials are available.Traditional food for this festival include: Krathong Tong (minced chicken and vegetables in crispy Krathong baskets); Nua Yang (marinated strips of be ...

Crunchy Parmesan Chicken 2007-11-19 01:53:00 This is a great recipe for picnics, pot luck dinners or for when you're expecting a crowd for dinner. The chicken can be served hot, room temperature or cold. This dish is adapted from an Australian cookbook called, 'Coast' and this recipe is from chef Kate Lamont of Lamont's East Perth restaurant. I haven't eaten at this restaurant, but if the food and wine is anything like the restaurants in Margaret River, you will most certainly want to stop in for a bite!Serves 69 tomatoes, cut in halfolive oil for drizzlingsea salt and freshly ground black pepper3 stalks of rosemary, leaves picked4 stalks of thyme, leaves picked2 cups fresh breadcrumbs1/2 cup chopped parsley1/2 cup grated Parmesan cheese12 chicken pieces (thighs and breast)125g melted butterSalad3 tablespoons chardonnay vinegar2/3 cup extra virgin olive oilsea salt and freshly ground black pepperassorted lettuce leaves24 asparagus spears, blanched3 avocados, halved and slicedPreheat oven to 120c (250f). Place tomato halve ...

Pumpkin Gnocchi 2007-11-16 01:27:00 Gnocchi (pronounced nyohk-kee) is a small dumpling and is most often made with potatoes, although it can also be made from flour, squash, cheese or even polenta. Gnocchi is served much in the same manner as pasta, with sauce or some butter and sage or Parmesan cheese. Gnocchi recipes date back to the twelfth century and are most common in the northern regions of Italy. To make the perfect gnocchi the potato needs to be floury, with minimum water content. The best are old Russet potatoes which are low in water and high in starch. Round (white or red) or Yukon potatoes would be too waxy and therefore would make the gnocchi either too heavy or too gummy and would cause them to break apart in the boiling water. This recipe is adapted from Donna Hay, 'The New Cook'. Sage is a pungent herb with a flavor that rarely diminishes over long cooking times. Serves 4750g pumpkin, peeled and chopped2 tablespoons butter1 1/4 cups plain flour1 egg yolkParmesan cheese shavingsButter Sauce125g bu ...

Ruby Grapefruit Salad with Pomegranate Dressing 2007-11-14 04:23:00 Salads come in many forms and this recipe is no exception. This recipe is adapted from Donna Hay's cookbook, 'The New Cook'. It's full of timeless ideas and although it was first published in 1997, I love revisiting it. Pomegranate fruits contain polyphenols, tannins and anthocyanins - all are beneficial antioxidants. Evidence suggests that drinking concentrated pomegranate juice may reduce cholesterol. Grapefruit is an excellent source of vitamin C. Vitamin C-rich foods like grapefruit may help reduce cold symptoms or severity of cold symptoms. Click here for more information.Serves 4250g olives, sliced2 ruby red grapefruit, sliced3 tablespoons Italian parsley2 cups watercress sprigs1/2 cup roasted hazelnuts1 avocado, chopped1 tablespoon pomegranate molasses2 tablespoons olive oilPlace olives, grapefruit, parsley, watercress, hazelnuts and avocado on a serving plate. Mix together pomegranate molasses, oil and pepper. Pour over salad and allow to let stand for 30 minutes be ...

Banoffee Pie 2007-11-12 03:15:00 Legend has it that the Banoffee Pie was invented in 1972 in Jevington, England by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant. The name is a combination of the word banana and toffee. Mixing the banana and toffee can be extremely addictive and it's difficult to eat just one slice!Serves 6400g tin of condensed milk2-3 large bananas, sliced1 packet any digestive biscuits1 cup of whipping cream2 tablespoons melted butterPlace the digestives into a freezer bag and crush them with a rolling pin until they are crumbly (can also use food processor). In a bowl combine the crumbs and butter until well combined. Pat crumbs into a 9" pie dish until the base and sides are covered. Place the base in the refrigerator to set.To caramelise the condensed milk, place the tin in a pot of boiling water (do not open tin). Put a lid on the pot and allow the milk to boil for about 2 hours. To ensure the water does not evaporate, check periodically to see where the water level is. It sh ...

Polenta and Zucchini Salad with Blue Cheese Dressing 2007-11-09 02:36:00 A relatively easy salad to make which is packed full of flavor and vitamins. This recipe is adapted from Marie Claire book, 'Zest'. Polenta was formerly known as peasant food and is fairly bland but when mixed with cheeses or tomato sauces, polenta comes to life. Cooked polenta can also be shaped into balls, patties or sticks and fried in oil until golden brown and crispy.Serves 4 (as a starter)75g (1/2 cup) polenta2 teaspoons butter3 tablespoons olive oil6 zucchini, sliced on the diagonal2 tablespoons blue cheese, crumbled4 tablespoons extra virgin olive oil1 tablespoon red wine vinegar150g baby spinach leavesPreheat oven to 200c. In a large saucepan, bring 350ml (1 1/3 cups) of salted water to a boil. Slowly pour in the polenta and stir until the polenta thickens and begins to draw away from the sides of the pan. Sir in the butter and remove from heat. Pour the polenta onto a tray or flat plate until 1cm (1/2 inch) thick. Allow to cool. Put the zucchini on a baking tray an ...

Vegetarian Fried Rice Noodles 2007-11-07 01:10:00 Noodles, such as these, are a favorite of mine. In today's grocery stores, thanks to international travel, there's a lot more than spices on the shelves. This meatless version of fried noodles can be easily made at home even if you don't live in tropical Asia. Most grocery stores now carry a wide assortment of Asian food and condiments. This recipe is adapted from a cookbook called, 'Tropical Asian Cooking' which highlights recipes by Four Seasons Hotels (my favorite Canadian hotel). Shiitake mushrooms have natural antiviral and immunity boosting properties and are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. Researchers S. Suzuki and Oshima found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%. Click here for more health benefits of the Shiitake.Serves 4300g dried stick noodles (rice noodles)3 tablespoons vegetable oil6-8 cloves of garlic, finely chopped4 eggs, lightly beaten125g loosely packed bean sprouts, ...

Sesame Lime Chicken with Coriander Pesto 2007-11-05 04:54:00 This Asian inspired dish is a host to many flavors to tantalize ones taste buds and is adapted from ABC Delicious magazine. Wholesome ingredients is what this recipe is all about. The pesto is also great as a dip or a sauce for vegetables.Makes 280ml (1/3 cup) lime juice2 tablespoons canola oil1/2 teaspoon wasabi powder or paste1 tablespoon sesame oil2 x 200g chicken breasts, each sliced into 3 escalopes2 thick bread slices, toasted1/3 cup baba ghanoush or other roasted eggplant dip, to spreadtomato and mizuna leavesCoriander Pesto (makes 1 cup)20g (1 1/2 tablespoons roasted peanuts1 small chili, finely chopped2 garlic cloves, crushed1/2 tablespoon finely grated fresh ginger1 firmly packed cup of Thai basil leaves1/2 cup mint leaves1 firmly packed cup coriander leaves1 teaspoon finely grated palm sugar (can use brown sugar)1 teaspoon fish sauce1 teaspoon lime juice100ml olive oilIn a glass or ceramic dish, mix lime juice, canola oil, wasabi powder and sesame oil. Add chicken and toss ...

Stir Fried Chicken with Lemon-Lime Dressing 2007-11-02 03:17:00 The crunch factor along with the flavors of the dressing make this a mouth watering appetizer. This recipe is adapted from BBC Olive magazine. Crispy noodles on top is the crowning glory and a show piece for your friends and family to talk about. Who could resist this very fresh and light dish? Serves 4 (as a starter)vegetable oil for frying50g thin rice noodles4 skinless chicken breasts1 red onion, finely chopped3 tablespoons ginger, grated2 red chillies, seeded and choppedsmall bunch of coriander, chopped4 baby gem lettuce leaves, separatedDressing4 tablespoons lime juice4 tablespoons lemon juice3 tablespoons fish sauce3 tablespoons soft brown sugar1 garlic clove, choppedFill a wok or medium pan with 1/3 oil and heat. A noodle will sizzle up immediately when hot enough. Fry all the noodles in batches, scoop out with a slotted spoon and drain on paper towel. Put the chicken breasts in a food processor and pulse until minced. Discard most of the oil from the wok except for 3 tabl ...

Beef and Sweet Potato Pie 2007-10-31 04:05:00 Budget food never tasted so good! A quick and easy week night meal or for casual weekend entertaining. The sweet potato has been classed as an "anti-diabetic" food because it helps stabilize blood sugar levels and lowers insulin resistance. This root vegetable is an excellent source of vitamin A and a very good source of vitamin C. This recipe is adapted from Australian Good Taste magazine. For more health benefits on the sweet potato, click here.Serves 4 (as a light meal)400g minced beef35g packet taco seasoning400g can of diced tomatoes300g sweet potato, peeled and cut into 3cm pieces250g potato, peeled and quartered40g butter80ml (1/3 cup) milk4 round (20cm diameter) flour tortillasPreheat oven to 200c. Heat a large non stick frying pan over high heat. Add the mince and cook, stirring with a spoon to break up any lumps, for 5 minutes or until the mince changes color. Add the taco seasoning and cook for 1 minute. Add tomatoes and reduce heat to medium low. Cook, stirring occa ...

Blueberry Meringue Muffins with Lemon Curd Filling 2007-10-29 04:02:00 How to make a blueberry muffin even better? This recipe does so by adding a lemon curd filling topped by meringue. This recipe is adapted from Australian Good Taste magazine.Makes 66 blueberry muffins (homemade or store bought)90g (1/4 cup) lemon curd2 egg whites, at room temperature100g (1/2 cup) caster sugarPreheat oven to 200c. Use a sharp knife to cut a round 3cm deep piece from the top of each muffin leaving a 1cm border. Remove the piece of muffin and discard. Spoon 2 teaspoons of lemon curd into the center of each muffin. Place muffins on a baking tray.Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaksform. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy. Roughly spread the meringue over the top of the muffins. Bake in the oven 5-8 minutes or until the meringue is light golden.The Culinary Chase's Note: What a great idea! Not your average cupcake when you bit into one of th ...

Lamb, Broccoli, Chilli and Mint Stir Fry 2007-10-26 03:57:00 Healthy eating and food on the table within 20 minutes is always a great combination! Don't worry about the chillies being too hot so long as you remove the seeds and the white membrane you'll be fine. This recipe is adapted from Australian Good Taste magazine. Serves 42 tablespoons Chinese rice wine2 teaspoons oyster sauce500g lamb leg steaks, thinly sliced2 fresh long red chillies, deseeded and thinly sliced2 garlic cloves, thinly sliced500g broccoli, cut into florets60ml (1/4 cup) salt reduced chicken stock6 shallots, cut into 4cm lengths1/2 cup coarsely shredded fresh mint leavessteamed basmati rice, to serveCombine the rice wine and oyster sauce in a small bowl. Heat a wok over high heat and add 1/2 teaspoon oil (to lightly grease). Add one third of the lamb and stir fry for 1-2 minutes or until browned. Transfer to a bowl and repeat in 2 batches with the remaining lamb, reheating the wok between batches.Heat the wok over high heat and add a bit of oil to lightly grease. Ad ...

Orecchiette with Asparagus and Salsa Verde Dressing 2007-10-24 05:22:00 Orecchiette is Italian for 'little ears' and is a perfect pasta to catch the salsa verde dressing in. Another fab recipe adapted from Australian Good Taste magazine. Salsa verde is a versatile condiment and is also known in France as sauce verte. It has been around for nearly 2,000 years and traditionally the herbs were chopped by hand. This sauce should not be made too far in advance or the herbs will lose their flavor.Serves 62 cups of fresh parsley, chopped1 cup fresh mint leaves, chopped5 anchovy fillets, drained and chopped2 tablespoons Dijon mustard2 tablespoons red wine vinegar125ml (1/2 cup) olive oil1 bunch of asparagus, woody ends trimmed and cut into thirds500g orecchiette pasta1 tablespoon olive oil 6 slices prosciutto, coarsely choppedPlace parsley, mint, anchovy, mustard, vinegar and oil in a food processor and process until smooth. Blanche the asparagus and refresh under cold water. Cook the pasta according to packet instructions. Drain. Transfer to a bowl and ad ...

Artichokes with Prosciutto, Feta and Mint 2007-10-22 05:18:00 Don't these look too good to eat? These bite size parcels are perfect for entertaining and is another great recipe adapted from Australian Good Taste Magazine. Artichokes are an excellent source of magnesium, folic acid, fiber and vitamin C. They are also known to help poor liver function which in turn helps to lower blood cholesterol. For more amazing health benefits from the artichoke, click here.Serves 8100g goats feta100g (about 6 slices) prosciutto280g whole marinated artichokes, drained and halved1/4 cup fresh mint leavesCut the feta into 3cm wide slices and cut the prosciutto length ways into 1cm wide slices. Top each artichoke half with one feta slice and one mint leaf. Wrap one prosciutto slice around each artichoke and place on a serving platter. Season with pepper.The Culinary Chase's Note: These tasty little nibbles can be made an hour before your guests arrive. ...

Pepper, Red Onion and Goat's Cheese Frittata 2007-10-19 03:02:00 This week has been a busy one for me so I've been looking at recipes that are super quick yet delicious. This dish is adapted from BBC Olive magazine. Bell peppers are excellent sources of vitamin C and vitamin A and onions are very rich in chromium and vitamin C. Like garlic, the regular consumption of onions has been shown to lower high cholesterol levels and high blood pressure. For more onion health benefits, click here.Serves 26 eggsolive oil1 red onion, thinly sliced1 red pepper, chopped into 2cm pieces100g goat's cheese1/2 teaspoon paprikasmall handful of fresh herbs such as parsley and chives, roughly choppedBeat the eggs and season well. Heat 1 tablespoon oil in a small non stick frying pan and cook the onion and red peppers for 3-4 minutes to soften. Add the eggs and cook for 5-6 minutes until almost set. Dot the goat's cheese over, then sprinkle the paprika and herbs over the top. Slide under a hot grill for 2-3 minutes until golden. Cut into wedges and serve with ...