1
S&F May2014.indd 1
1/5/2557 13:31:44
editor’s scoop 2
S&F May2014.indd 2
1/5/2557 18:22:11
editor’s scoop 3
S&F May2014.indd 3
1/5/2557 17:12:06
contents 4
S&F May2014.indd 4
7/5/2557 15:24:22
editor’s scoop 5
S&F May2014.indd 5
30/4/2557 22:29:48
editor’s scoop 6
S&F May2014.indd 6
6/5/2557 18:03:38
7
S&F May2014.indd 7
6/5/2557 16:21:42
main dish 8
S&F May2014.indd 8
1/5/2557 16:23:34
main dish 9
S&F May2014.indd 9
6/5/2557 14:01:22
main dish 10
S&F May2014.indd 10
6/5/2557 14:04:36
main dish 11
S&F May2014.indd 11
6/5/2557 14:05:30
main dish 12
S&F May2014.indd 12
1/5/2557 13:39:35
main dish 13
S&F May2014.indd 13
2/5/2557 10:18:30
chef’s secret 14
New Possibilities
Chef Thanapol As awangkul,
Nakara Jardin ¢Í§
Under a parasol of leafy canopies, amidst a tropical homage to a French garden overlooking the meandering Ping, Nakara Jardin is an oasis of gentility and nostalgia with afternoon teas and a sumptuous menu.
Walk into the cool interior, breathe in the fresh and mouth-watering aromas of freshly baked goodies and meet the man behind it all, Chef Thanapol Asawangkul.
“I studied industrial engineering and when I graduated I returned to my family’s printing press to join the family business,” the young chef says, explaining how he got where he is today. “After two years, I knew. I had always loved the kitchen; I played in it in my childhood and when I worked in one during university, I used to go and chat to the chefs. I realised that its charm was in the abundance of creativity and innovation. The kitchen is limited only by imagination.
“Once the decision was made I joined Dusit’s Cordon Bleu course where we learnt about raw ingredients, some of which aren’t even commonly known here in Thailand. Then I returned to Chiang Mai and opened this place on my uncle’s property, adjacent to his colonial styled Ping Nakara hotel. Our star attraction is the Ping.
“I think I am actually lucky to have studied industrial engineering!” he laughs. “I know the value of raw ingredients and quality control. When I come to work every day, I feel like I am going on holiday. Just opening the door in the morning makes me happy, because I love what I do.”
NAKARA JARDIN
S&F May2014.indd 14
6/5/2557 15:26:02
chef’s secret 15
Spaghetti with Tiger Prawns and Provencal Tomato Sauce
Chocolate Fondant and Ice Cream
S&F May2014.indd 15
6/5/2557 15:21:42
sugar rush 16
Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)
MIX RESTAURANT & BAR Nimmanhaemin Soi 1 Tel: 053-216-878
S&F May2014.indd 16
6/5/2557 15:34:05
sugar rush 17
Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng) Thai desserts can put the sweet in the tooth! This popular mung bean Thai custard can be made with many ingredients, including eggs or taro which help balance flavours. At Mix Restaurant & Bar, they have innovated this timeless classic by using chestnuts. Eaten with a refreshing scoop of ice cream and enhanced by the fragrance of scented
....................................................................................
candles used for smoking sweetmeats, this is a must try.
S&F May2014.indd 17
Ingredients: Duck eggs
5
Undiluted coconut milk
2
cups
Palm sugar
1
cup
Pounded chestnuts
2
cups
Fried shallots oil
5
tbsp
Fried crispy shallots
½
cup
Pandanas leaves
5
Flour
2
tbsp
Jasmine flowers Fragrant candles used for smoking sweetmeats Method: 1. Fry the shallots in oil until brown and crispy (don’t allow to burn) and separate the oil while drying out the shallots. 2. Clean pandanus leaves. Beat or use hands to squeeze duck eggs in with palm sugar and pandanus leaves until eggs are fluffy. 3. Filter through thin cloth or sieve. 4. Add undiluted coconut milk, stir. 5. Add flour to pounded chestnuts add to egg and pandanas mix. 6. Put the bowl into a steamer until mixture is thick. 7. Remove from bowl and put onto tray. Bake in oven at 180 degrees for 70 minutes. 8. When cooked, cool down and sprinkle with fried shallots. 9. Decorate as you wish with coconut ice cream, cookies or jasmine.
6/5/2557 15:34:59
drink me 18
S&F May2014.indd 18
6/5/2557 17:58:10
drink me 19
S&F May2014.indd 19
6/5/2557 18:51:38
eat well 20
S&F May2014.indd 20
30/4/2557 21:47:54
eat well 21
Simple to make, healthy and with a long history of tradition, it is odd that this dish is so hard to find these days. Give this easy recipe a go and wow your friends and family with your knowledge of Royal Thai cuisine at your next cocktail party – great finger food. This recipe is brought to you by Chef Black of Blackitch Artisan Kitchen, an expert on Japanese cuisine who serves up lunches and dinners and mans a Chef’s Table that is the current rave
..........................................................................
about town.
S&F May2014.indd 21
Ingredients (serves 2) Oranges (or any kind of sour fruits) 2 Garlic cloves
4
Minced pork
200 g.
Palm sugar
1
cup
Fish sauce
2
tbsp.
Coarsely ground roasted peanut
½
cup
Vegetable oil, coriander, red pepper ** Ma Hor paste or the mixture of pork-peanut mixture may be familiar to you if you have tasted “Sakoo Sai Moo” or “Khao Kriab Pak Mor”.
Method: Fry up the pounded garlic in oil until fragrant, then add minced pork. Start off the seasoning with palm sugar. Fry until the meats are done. Adjust seasoning with fish sauce and palm sugar as needed. The flavour should be sweet and a bit salty. Once the seasoning is correct, add the peanuts and continue to fry the mixture until it becomes thick and sticky. Right before serving, form the pork mixture into small balls and place each one on top of an orange slice or any kind of sour fruits; pineapple, kiwi, or pomelo. Top each bite with one coriander leaf and a couple of red pepper slivers. Serve immediately.
6/5/2557 15:38:04
mouthwatering palette 22
S&F May2014.indd 22
6/5/2557 14:43:30
mouthwatering palette 23
S&F May2014.indd 23
6/5/2557 14:22:49
mouthwatering palette 24
S&F May2014.indd 24
6/5/2557 16:24:31
mouthwatering palette 25
S&F May2014.indd 25
6/5/2557 14:24:44
kitchen cultures 26
S&F May2014.indd 26
30/4/2557 22:16:33
kitchen cultures
....................................................................................................................................
27
S&F May2014.indd 27
Some foods evoke memories and a deep sense of nostalgia. Some recipes are treasured family heirlooms. Some tastes are never forgotten. A bit out of town, set in the luscious Mae Rim Lagoon Hotel, sits a restaurant which understands and honours the legacy of food. Grandma's Kitchen serves up ye olde Thai cuisine, many of which are hard to find these days. Since grandma's Yai death, her family has continued her tradition and now caters to a large clientele who appreciate the ancestral flavours and tastes of Thai cusine. Many of the raw ingredients are grown on-site so that classic dishes such as yam taway, ma hor (galloping horse) and sangwa savoury shrimp never leave the menu. The restaurant's star dish is the classic northern curry with pak kood (a kind of vegetable fern indigenous to Thailand). Because tumeric is added to the curry, it helps dissolve the at-times gluttonous nature of the fern as well as adding a yellow tint to the curry. Pak kood is known for only growing on healthy soil, not where there are chemical residues. It has been cooked for centuries in a variety of ways such as the Mae Hong Son spicy pak kood salad dish with sesame oil and ground nuts or in Petchburi where it is boiled and used to reduce body temperatures when fever sets in. This fern is also known for improving eyesight and reducing high blood pressure and cholesterol. The restaurant also has another popular outlet which is the Baa Baa Black Caf? with its Bake & Bakery concept, offering aromatic fresh breads as well as many other delicious goodies daily. Stop in for a cup of coffee, a fruit juice and a delicious pastry…or two.
Mae Rim-Samoeng Road, T. Rimtai, A. Mae Rim Tel. 081-257-7950 Opens daily 9am - 8pm
6/5/2557 18:05:31
food trails 28
S&F May2014.indd 28
6/5/2557 15:43:52
food trails 29
S&F May2014.indd 29
6/5/2557 18:58:15
food trails 30
S&F May2014.indd 30
6/5/2557 15:46:44
food trails 31
S&F May2014.indd 31
6/5/2557 18:56:17
food trails 32
S&F May2014.indd 32
6/5/2557 18:59:43
food trails 33
S&F May2014.indd 33
6/5/2557 16:07:41
food trails 34
S&F May2014.indd 34
6/5/2557 19:01:04
35
S&F May2014.indd 35
6/5/2557 14:31:17
kitchen fix 36
S&F May2014.indd 36
6/5/2557 18:44:44
kitchen fix 37
S&F May2014.indd 37
6/5/2557 16:13:30
special scoop 38
à ª¿à ¤ÙÊ å�Å à �ÅÅÔà šâ´
ĂŠĂ’Ă‚Ă Ă…Ă—Ă?Â´ÂšĂ‘ÂĄÂťĂƒĂ˜Â§Ă?Ă’Ă‹Ă’ĂƒÂ¨Ă’ÂĄĂŠĂ ÂťÂš
Chef Jesus's eyes light up when he talks about food. "I was never a good student," said chef Jesus L. Mollinedo, with a shrug, "so at 14, I left school to join my parent's restaurant in our home town of Segovia in central Spain. We cooked with a 200 year old oven, baking entire lambs, and served up very traditional and delicious Spanish food. By 16, I had left to work at a very large and famous restaurant in our town‌as a waiter."
EL PATIO
5pm-1am Facebook: El Patio Chiang Mai S&F May2014.indd 38
7/5/2557 15:34:35
special scoop 39
S&F May2014.indd 39
7/5/2557 15:40:37
special scoop
40
S&F May2014.indd 40
7/5/2557 15:38:06
41
S&F May2014.indd 41
30/4/2557 22:42:13
bits and bites 43
S&F May2014.indd 43
6/5/2557 16:26:46
bits and bites 42
S&F May2014.indd 42
6/5/2557 17:32:41
bits and bites 44
S&F May2014.indd 44
6/5/2557 18:54:15
meet and eat 45
S&F May2014.indd 45
6/5/2557 16:31:06
meet and eat 46
S&F May2014.indd 46
6/5/2557 16:51:31
meet and eat 47
S&F May2014.indd 47
6/5/2557 17:06:06
map 48
S&F May2014.indd 48
6/5/2557 17:21:10
map 49
S&F May2014.indd 49
6/5/2557 17:21:39
50
S&F May2014.indd 50
6/5/2557 17:01:53
eat well 51
S&F May2014.indd 51
30/4/2557 22:57:06
eat well 52
S&F May2014.indd 52
30/4/2557 22:49:56