I know I’ve been dragging my feet a little with The Bangkok Consultant Social Media efforts, so I’m resolved to remedy the situation asap.
There’s some really cool pics going up on Instagram everyday now, so please take a look, comment and share the love. You can access all Social Media pages in the top right hand corner of the page.
Pic of the week:
• 2-3 eggs in a mixing bowl.
• A cup of cold chicken strips taken from a leftover carcass.
• Six chestnut mushrooms sliced into 3-4 pieces each.
• Fish sauce and sesame seed oil.
• A wok (or frying pan) and seasoned oil.
• Ground pepper to taste.
Add one tablespoon of fish sauce to the eggs and just a few drops of the sesame seed oil; this is where the magic of this dish comes in. It’s all about the sesame oil, but don’t add too much. Three or four drops are sufficient.
Add some pepper if desired. Gently beat the eggs until the yoke has combined with the whites, but try not to over mix because we want the mixture to remain thick.
Fire up your wok and add the seasoned oil – As it begins to smoke add the mushrooms and stir-fry for 30 seconds. Add the chicken pieces and cook for another 20 seconds. Add the eggs and continue to stir with the edge of your spatula combining the omelette together.
As it begins to set, turn down the heat and allow to cook for a few seconds. Fold it and leave cooking on the other side while you prepare a plate. Slide the cooked omelette onto a chopping board and chop into bite size pieces before plating up.
Serve with fresh tomatoes or cucumber and steamed rice.
This article is featured in the March 2017 issue of The Bangkok Consultant magazine.
- 2 diced chicken breast
- 1 large, parboiled,
- peeled and chopped potato
- Peeled onion cut into quarters
- 1 tin of coconut milk
- 1 teaspoon of Thai red curry paste
- 1 heaped teaspoon of mild curry power
- 1 teaspoon of sugar
- 1 tablespoon of fish sauce (optional)
- 2 tablespoons of fat (olive oil is fine)
- Small bunch of coriander leaves
- Salt & pepper to taste
Heat saucepan or wok to a medium heat and add the fat. Immediately add the curry paste and begin to separate with
a spatula. Add the coconut milk and stir together.
Mix in the curry powder. Tip: Mix the powder with a little water before adding or it might clump together. Put in the
chicken and onion and cook for 5 minutes.
Add the potatoes and cook for a further 5 minutes.
Add the sugar, fish sauce and salt and pepper. Turn off the heat and gently stir. Check the chicken and potatoes are
cooked thoroughly before pouring into a serving dish or onto your plates.
Finish off by sprinkling the chopped coriander over your curry. Serve with steamed rice and a mojito (optional).
This article is featured in the December 2016 issue of The Bangkok Consultant magazine.