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Thai Chicken with Aubergine

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Sawasdee

As some of my loyal readers know by now, my husband JS and I have a very special connection with Thailand, Bangkok in particular, which started way back in 2002.

We used to fly over nearly every year a couple of times spending each time up to a whole month just relaxing, seeing friends etc. and enjoying their food and culture.

Over the years we have visited many restaurants in this vibrant city and yes, we too have at least a couple which are our absolute favourites, one of which is the famous “BLUE ELEPHANT RESTAURANT” at 233 South Sathorn Road, Kwaeng Yannawa, Khet Sathorn, Bangkok. 10120.

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On our last visit to Bangkok I was all scheduled to attend some Thai Cooking Classes at their equally famous and renowned School but unfortunately a health issue with me which kept cropping up forced us to fly home a bit earlier than planned and therefore I never managed to attend my classes, to which I was looking forward to so very much.

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But, be rest assured, as soon as I can fly again, we will be off once again to Bangkok and I will make sure I can attend classes under the incredible tutelage of Master Chef Nooror and her team.

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I wanted to clear out my fridge a little and when I saw chicken breast and Eggplant (Aubergine) I thought I treat myself, and hopefully you, too, to my own version of Thai

“Chicken with Aubergine”.

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1 chicken breast, cut into bite sized pieces
1 whole aubergine, just washed and “topped & tailed”, into small cubes
80 g (approximately) of Green Curry Paste
150 ml Coconut cream
2 Kaffir Lime Leaves
1 Tbsp Fish Sauce
½ Tbsp sugar
2 large Chilli
Some fresh Basil
Oil – just a minimum

Method

Heat up Wok on medium heat with a little splash of Oil – add green curry paste.
Stir and when that lovely smell enters your nostrils, turn down heat to minimum.

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Now add coconut cream.

Bring carefully to a boil and immediately add prepared chicken pieces, eggplant and the kaffir lime leaves. Also add fish sauce and a bit of sugar.
Stir gently and simmer for 5-8 minutes.
Garnish with chilli and fresh basil.
Ideally serve with Thai rice.

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ทานให้อร่อย (Enjoy your meal!)
Carina

NOTES: I was lucky that I still had some of my BLUE ELEPHANT ingredients which I purchased on our previous visit to Bangkok.

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I was not able to find any Thai rice here at the moment (out of stock).

PS: All three pictures, except those credited to Carina Sebastine are courtesy of blueelephantcookingschool.com

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Happy Easter …..

…. From Bangkok, to all my blogging friends wherever you are in the world.
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Paschal Lamb . as seen in Florence/Italy
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The blessed palm leaf (from the Assumption Cathedral, Bangkok)
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White stone egg from Burma (can you make out the carved details on it?)
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White KPM Rabbit with Quails eggs in our house
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China Easter eggs on display in Florence/Italy
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Easter bunny in our house – what a load to carry

Carina

(© Photos: Carina-Joseph Sebastine/Manningtree Archive)

Sawatdi pi Mai ….

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…. This is the traditional greeting in Thai for “Happy New Year”.

Today is the second day of Songkran (to read all about this festival go to Jo’s own website http://manningtreearchive.com/2014/04/14/songkran-the-spirit-of-the-moment/) which we spent largely at the Worldtrade Center. After some shopping, a relaxing footmassage and a light lunch, we went outside to watch the merryment and good-natured waterfights of hundreds of people, getting splashed with water occasionally as well.

What a nice fun day this was.
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Carina
(© All photos: Carina-Joseph Sebastine/Manningtree Archive)

HAPPY NEW YEAR, THAILAND

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It is a very enjoyable time to be back in Bangkok right now. With the Thai New Year starting tomorrow and Songkran (The Water Festival) as well, the country is geared for a few days of festivities. We too joined some of our friends in the celebrations with a most sumptuous lunch at the famous “Lord Jim’s’ Restaurant at the Mandarin Oriental Bangkok Hotel. More about this in my next post.

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Returning back to our home-from-home The Atrium Bangkok Hotel, we walked into our suite adorned with beautiful pink and white roses – courtesy “of the Management” Thank you, Khun Miguel.

Carina

(Photos: Manningtree Archive)

Delicious Bangkok fare

Sa wàt dee kâ – Sa wàt dee kráp

Today I like to start posting some of the recipes which I enjoyed at the ATRIUM Hotel during our recent stay in Bangkok. This is a delicious BBQ often served in the evening by the Pool when the heat of the day has gone.

I find a cold Thai Beer is just the right ‘nectar’ to go with Executive Chef Kenneth Murphy’s Pork.
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BBQ PORK

½ Pound Pork Tenderloin, shoulder or butt
2 cloves garlic, peeled and mashed
2 Tbsp Rice wine or dry Sherry
A few drops of red food colouring (optional)
2 Tbsp Tomato Ketchup
1 ½ Tbsp Soy Sauce
2 tsp brown sugar
Some liquid honey
½ – 1 tsp of five-spice powder

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METHOD
Cut pork into strips approximately 2 inches wide and 5 inches long.

Peel garlic and mash it with a mortar and pestle or with a fork.

In a medium bowl, whisk together the rice wine or sherry, oyster sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven.
Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F.

Remove, cool and enjoy.
3-Sing

Carina

(Beer-Photograph thanks to Wikipedia
BBQ Pork Photograph: Manningtreearchive)

HELLO THERE !

Tuesday, 14th January, 2014 was a very special day for us. On one hand we were of course sad that our one month stay in Bangkok again had come to an end and we were on our way home – on the other hand, it was also the day my friend Jean left ‘at the crack of dawn’ to go to Hospital to give birth to the long awaited 3rd child into her lovely family.
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The last couple of weeks were a bit tiresome, to say the least, for her – the baby kicking like mad which made all of us believe that she would give birth to another future football champion.
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But Oh boy (hic) were we mistaken – Jean gave birth to a beautiful little girl,

GEMMA GRACE
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All is well and we cannot wait to see this little bundle of joy next month when we will be back in Bangkok again.
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I like to share a few photographs which I took by the Pool just a couple of days before her arrival. Kieran – talking to his future ‘baby brother’ whilst Samantha (Sam) kept singing little songs to her ‘baby sister’. But now they are both just happy to have their baby at home.

Carina

Photographs: Manningtreearchive
Photographs of Baby taken by a very proud Dad.