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

Zucchini, Tomato and Chilli Rigatoni 2007-09-12 05:56:00 Living in a serviced apartment has its cooking challenges as the apartment has one frying pan and three small saucepans. So for this month, until our furniture arrives, I'll be trying recipes that require little in the way of cooking gadgets and pots and pans. This recipe is adapted from Australian Good Taste magazine. Fresh ingredients make this recipe and the addition of chilli takes this dish up a notch. A typical chilli pepper packs more vitamin C than a whole orange and contain compounds that many are believed to fight against heart disease, cancer and cataracts.Serves 4350g dried rigatoni pasta1 red chilli pepper, deseeded and finely chopped2 teaspoons olive oil450g zucchini, thinly sliced3 garlic cloves, crushed400g cherry tomatoes, finely chopped2 tablespoons fresh lemon juice1/2 cup parsley, chopped30g grated ParmesanCook the pasta according to directions. Drain and return to the pan. Meanwhile, heat the oil in the a large frying pan over high eat. Add the zucchini, ga ...

Cotton Candy (Roti Saimai) - Thai Style! 2007-09-10 02:49:00 Roti Saimai (pronounced Say May) is a Thai-style candy floss or cotton candy which is wrapped in a sweet roti. This treat is a favorite of the Thais. It originated from the ancient old capital of Thailand, Ayutthaya and to this day is one of Ayutthaya's most preferred sweets. Roti Saimai is a dessert with Islamic influences and is typically sold by Muslim vendors. Thai desserts started when the Portuguese first came to Ayutthaya and introduced the use of eggs. Eggs were to become another important ingredient in Thai desserts on top of flour, sugar and coconut products. The thin silk strands are actually spun sugar and the strands are usually found in a rainbow of colors. The crepe is very thin and the color green is from the pandan leaf (also known as pandanus leaf) which is a delicacy in South East Asia. Roti Saimai is available at street stalls.The Culinary Chase's Note: The general manager of Somerset (where we are staying) left some roti saimai for us to try. This was, indeed, ...

Zucchini and Prosciutto Slice 2007-09-07 05:15:00 There are few things more proudly Australian than the slice. I wasn't sure what a slice was when my Aussie friend invited me over for a cuppa and a slice. The slice is meant to be easy as baking a cake for visitors, yet it says you've made so much more of an effort than just cooking up a batch of biscuits. While the concept of the slice appears almost unknown in the US and the UK, there are some recipes that are too fancy for a biscuit but still not a cake. The American chocolate brownie is one example and a slice can be sweet or savory. I love trying new recipes that involve zucchini and this one is a repeater! Zucchini is a summer squash which is available all year and is an excellent source of vitamin C and a very good source of vitamin A. Remember to look for zucchini that are heavy for their size and have shiny, unblemished rinds. This recipe is adapted from Australian Good Taste magazine. Serves 4Olive oil to grease pan300g green zucchini, coarsely grated100g Prosciutto, chop ...

Lamb Cutlets with Bean, Strawberry and Feta Salad 2007-09-05 05:20:00 Lamb has to be one of my favorite meats to barbecue or roast. It's a good source of protein, zinc and B12. The flavors from all the ingredients go surprisingly well with lamb. A dinner that can be ready in 30 minutes is my kind of meal!Serves 4-612 french trimmed lamb cutlets125ml (1/2 cup) olive oil2 lemons, thinly sliced1 bunch mint2 tablespoons raspberry or red wine vinegar2 teaspoons caster sugar1 tablespoon Dijon mustard500g French or thin green beans, blanched400g small strawberries, sliced400g feta, crumbledPlace lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint and season. Toss to coat, cover and refrigerate for 30 minutes or up to one hour.Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint. Heat barbecue or chargrill to high and cook lamb in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and ...

Betel-Leaf Snacks (Miang Kham) 2007-09-03 08:14:00 Our first Thai meal in Bangkok was Saturday night at Baan Khanitha and as a complimentary snack we were given this little treat. Amazing flavors with the ingredients all fighting for dominance in your mouth! Betel leaf has been used from ancient times as an aromatic stimulant and eaten after a meal to assist digestion. This recipe hails from my latest cookbook, 'At The Table of Jim Thompson'. Jim Thompson was an American businessman who helped revitalize Thailand's silk and textile industry in the 1950's and 1960's. Serves 2Betel or lettuce leavesFilling60g (3/4 cup) grated coconut, oven toasted until light brown2 small limes, unpeeled and diced4 fresh bird's eye chilies, finely sliced6 tablespoons diced shallots6 tablespoons roasted peanuts6 tablespoons small dried shrimpSauce60g (3/4 cup) shallots, coarsely sliced60g (3/4 cup) fresh galangal, slivered and roasted until fragrant (you can also use young ginger)1 tablespoon shrimp paste20g (1/4 cup) grated coconut, oven toas ...

Parsnip Chips with Truffle Oil and Parmesan 2007-08-31 00:52:00 This is the last recipe I'll make in Hong Kong! The movers are here and I needed a recipe that wasn't too involved. It was also a delicious mid afternoon snack! Parsnips are an excellent source of vitamin C, folate and a good source of potassium. They can be baked, sautéed, steamed, or boiled and mashed like potatoes. Parsnips are not always a favorite vegetable but when prepared this way, they don't last long! I used a vegetable peeler for the thin slices and also did another batch where I chopped the parsnips as if preparing french fries. The flavors of the truffle oil and parmesan cheese take this ordinary vegetable to another level.Serves 1210 small parsnips, peeled and woody core removedolive oiltruffle oil for drizzling100g Parmesan, finely gratedsea salt and black pepperHeat oven to 220c (fan) 200c. Cut the parsnips lengthways. Spread out on a large baking sheet and add some olive oil, sea salt and freshly ground black pepper. Cook 20-25 minutes, turning after 10 mi ...

Grilled Stuffed Pears 2007-08-29 00:55:00 Serve these pears as an appetizer or dessert. Pears are related to the family of apple and quince. They are a good source of vitamin C and copper and are high in dietary fiber. Look for pears that are firm, but not too hard. They should have a smooth skin that is free of bruises or mold. Avoid pears that are punctured or have dark soft spots. Leave pears at room temperature to ripen. Serves 84 medium pears, peeled and halved1 tablespoons olive oil3 oz. mild, blue cheese1 tablespoon chopped mixed nuts1 tablespoon chopped fresh chives1 tablespoon dried cranberriesRemove the core of the pear half to create a pocket in the pear. Place the pears onto a tray and drizzle with olive oil to coat. Prepare stuffing by crumbling blue cheese in a bowl. Add mixed nuts, cranberries and chives into the cheese and mix well. Place a large spoonful of the cheese mixture into the pocket of each pear. Grill the pears for 2 minutes then turn off heat and close the oven door. Allow another 2 minut ...

Prosciutto and Orange Salad 2007-08-27 02:03:00 This is an easy salad to prepare and I love the sweetness the orange brings to it. I've made this so many times that I don't even know where the original recipe came from. The amounts are, therefore, a rough estimate so play around with it to fine tune to your liking! Enjoy!Serves 46-8 slices of prosciutto250g cherry tomatoes, halved1 large navel orange, peeled and cut into segments250g rocket1 tablespoon olive oilSaute the prosciutto in olive oil and remove when crisp. Add cherry tomatoes and lightly pan fry. Remove before getting mushy. Toss together prosciutto, tomatoes and orange segments. Season with salt and pepper and add more olive oil if needed.The Culinary Chase's Note: You could use regular bacon but prosciutto is a leaner cut and I find it has more flavor. I love the fact that everything in this recipe is fresh........no store bought salad dressings! ...

The Culinary Chase is One Year Old! 2007-08-25 02:26:00 It all started when I came back from a trip to Canada in 2006. I was in Halifax, NS and Saint John, NB and was pleasantly surprised by the diversity of food/restaurants available. This prompted excitement within and I wanted to get involved somehow in the food industry. When I got back to Hong Kong I asked a chef friend of mine if he knew of any courses in food journalism. He suggested I start a food blog. A 'food' what? He gave me some ideas and other food bloggers he knew or heard of. It took me about a month to collect my ideas, recipes and photos. I have to admit I was a bit unsure of how I would start and finally I said to myself that I just had to begin now or it would be never.So, on the 25th of August, 2006 I published my first posting. I was so excited I couldn't sleep that night. If someone had told me that one year on I would have over 100 people logging onto my site daily, I would not have believed them. As my numbers grow, I still get excited and I am ever mor ...

Asian Meatball Salad 2007-08-24 06:45:00 I know, meatballs and salad doesn't conjure up anything Asian but the flavors are quite lovely when mixed together. This recipe is adapted from Australian Good Taste magazine. Good Taste featured three recipes using meatballs: meatball and tabouli wrap (I will make this later), spaghetti and meatballs in tomato sauce (a posting I did back in February 9th posting) and this recipe. I like the vegetables in this salad as you don't have to cook any although I did blanch the snow peas.Serves 420 pork and lamb meatballs (for recipe click here, February 9th posting)1 carrot, peeled1 cucumber100g baby Asian greens1 avocado, halved, stone removed, peeled and thinly sliced1/3 cup fresh coriander leaves1/4 cup mint leaves, torn40g snow peas, trimmed1 tablespoon sweet chili sauce1 tablespoon soy sauce2 teaspoons white vinegarPreheat oven to 180c. Line a baking tray with non-stick baking paper. Arrange meatballs on the prepared tray and cover with foil. Bake in oven for 15 minutes.Use a veg ...

Prawn Ravioli with Crustacean Bisque Sauce 2007-08-22 03:10:00 I've had this recipe for 5 years and finally got around to making it! Perhaps my initial procrastination was my fear that it would be too involved and time consuming. However, the preparation wasn't as bad as I thought it would be. This recipe is adapted from Australian Good Taste magazine. It's one of those recipes where it not only sounds good but the taste is sensational! I would make this again in a heartbeat and my family is eagerly awaiting that time when I make it again. Need I say more?Serves 612 medium prawns, peeled and cleaned, shells reserved for bisque sauce2 cloves of garlic, finely chopped4 coriander roots, washed and finely choppped200ml pouring cream36 wonton wrappersCrustacean Bisque Sauceolive oilreserved shells from prawns1 onion, chopped1 carrot, chopped1 clove of garlic, shopped100ml white wine50ml brandy50ml port4 tomatoes, halved, seeded and chopped8 sprigs of thyme1 fresh bay leaf800ml chicken stock80ml pouring creamFor crustacean bisque sauce, heat 2 ...

Prawn, Haloumi and Pineapple with Lime and Mint Salsa 2007-08-20 01:54:00 A delightful appetizer bursting with flavor! There are many forms of salsa but all should include chili. A basic salsa recipe has these ingredients: tomatoes, onions, cilantro, chili pepper, salt and lemon juice.Serves 416 king prawns (peeled and deveined)1/2 pineapple, peeled and cut into equal size chunks250g haloumi, cut into equal sized chunksSalsa5 large red chillies, pricked with a forkfinely grated rind and juice of 1 large lime1 teaspoon caster sugar5 tablespoons oilbunch of mint, chopped2-3 vine ripened tomatoes, seeds removed and choppedPreheat a chargrill or bbq to high. To make salsa, cook chillies on a hot chargrill pan or bbq until charred all over. Place in a small bowl and cover with plastic wrap. When cool, remove skin, seeds and chop flesh. In a clean bowl toss chilli with lime rind, juice, sugar, oil, mint and tomato. Grill prawns, pineapple and haloumi until prawns are cooked. Serve on a plate and serve with a liberal splash of salsa.The Culinary Chase's Not ...

Grilled Portobello Mushrooms with Gorgonzola 2007-08-17 03:46:00 Done this way, Portobello mushrooms taste like mini steaks! Mushrooms are among the most medicinal of all foods. Portobello mushrooms have more potassium than a banana and are actually large crimini mushrooms. For more health benefits of mushrooms, click here. This recipe is adapted from the BBC Olive magazine.Serves 66 large portobello mushrooms4 tablespoons balsamic vinegarolive oil2 tablespoon mint, chopped2 cloves garlic, choppedhandful of shredded radicchio6 slices French bread100g crumbled or chopped GorgonzolaHeat the BBQ. Score a criss-cross pattern lightly into the top of the mushrooms. In a shallow non-metal container, mix together the vinegar, 5 tablespoons oil, mint, garlic and season. Add the mushrooms and toss with the marinade. Leave for 5-10 minutes.Toast the slices of bread. Grill the mushrooms for 2-3 minutes on each side then divide the cheese over each one. Sprinkle the radicchio over the bread, top with a mushroom and spoon any extra marinade over the top.T ...

Mini Ricotta and Basil Frittatas 2007-08-15 07:52:00 Frittatas originated in Italy and have to be the easiest egg dishes to make. And, you don't have to flip the eggs like one has to for an omelette. Frittatas are a fool proof meal and the perfect solution to the empty fridge syndrome (a great way to use leftovers). Eggs provide protein, vitamin B12, Riboflavin and phosphorus, Lutein and Folate. This recipe hails from the Australian magazine Table.Makes 121.5 tablespoons dried breadcrumbs500g fresh ricotta125g creamy feta2 eggs1 cup basil leaves, choppedPreheat oven to 180c. Lightly oil (1/3 cup capacity) muffin pan. Spread breadcrumbs evenly over base of each hole. Place ricotta and feta in a bowl and beat with an electric mixer until smooth and creamy. Add eggs and beat briefly to combine. Add basil, season to taste and mix well to combine.Pour mixture evenly into prepared muffin pan and cook in the oven for 30 minutes, until firm and lightly golden in color. Cool in pan for 5 minutes, then use a knife to transfer onto a wire ...

Kedgeree (Asian spiced) 2007-08-13 01:28:00 Kedgeree is an English breakfast dish brought from India and made of leftover fish, rice and hard-boiled eggs. This variation is by Nigella Lawson (Nigella Bites). Traditionally Kedgeree is served with rice, smoked fish, hard cooked eggs, and bechamel sauce flavored with curry. Nigella has made this an easy dish with lovely Thai seasonings.Serves 6500ml cold water (for poaching the fish)2 lime leaves, torn into pieces4 salmon fillets (about 3cm thick), skinned and 750g in total45g unsalted butter1 teaspoon oil1 onion, finely chopped1/2 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon turmeric225 Basmati rice3 hard boiled eggs (quartered)3 tablespoons fresh coriander, chopped plus more for garnish1 lime, juice and zest1 teaspoon Thai fish saucePreheat oven to 220c. Pour water into a roasting dish, add lime leaves and then the salmon. Cover the dish with foil and cook in the over for 15 minutes. Remove the dish from the oven and drain the liquid off into a jug. Keep t ...