Post on 22-Mar-2016
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editors scoop
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contents
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main dish
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NAKARA JARDIN
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 gradu-
ated I returned to my familys 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 Dusits Cordon
Bleu course where we learnt about raw ingredients, some
of which arent even commonly known here in Thailand.
Then I returned to Chiang Mai and opened this place on
my uncles 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.
C h e f T h a n a p o l A s a w a n g k u l ,
New Possibilities
Nakara Jardin
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chefs secret
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NAKARA JARDIN
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 gradu-
ated I returned to my familys 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 Dusits Cordon
Bleu course where we learnt about raw ingredients, some
of which arent even commonly known here in Thailand.
Then I returned to Chiang Mai and opened this place on
my uncles 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.
C h e f T h a n a p o l A s a w a n g k u l ,
New Possibilities
Nakara Jardin
Chocolate Fondant and Ice Cream
Spaghetti with Tiger Prawns and Provencal Tomato Sauce
chefs secret
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MIX RESTAURANT & BAR
Nimmanhaemin Soi 1 Tel: 053-216-878
Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)
Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)
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 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 (dont 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.
Thai desserts can put the sweet in the tooth! This popular mung bean Thai custardcan 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.
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sugar rush
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MIX RESTAURANT & BAR
Nimmanhaemin Soi 1 Tel: 053-216-878
Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)
Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)
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 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 (dont 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.
Thai desserts can put the sweet in the tooth! This popular mung bean Thai custardcan 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.
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sugar rush
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drink me
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drink me
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eat well
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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 Chefs Table that is the current rave
about town.
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 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.
eat well
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mouthwatering palette
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mouthwatering palette
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mouthwatering palette
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mouthwatering palette
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mouthwatering palette
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kitchen cultures
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kitchen cultures
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Mae Rim-Samoeng Road, T. Rimtai, A. Mae Rim Tel. 081-257-7950 Opens daily 9am - 8pm
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.... 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 pastryor two.
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food trails
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food trails
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food trails
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food trails
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food trails
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kitchen fi x
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kitchen fi x
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Eventually Chef Jesus enrolled in Spain's largest hotel
and restaurant academy, Paradores, and intensively
trained in all facets of running a restaurant as well as in
culinary skills and food knowledge.
With four years of hard training under his belt, he
returned to the large restaurant in his hometown where he
was promptly promoted from waiter to one of the main
chefs. Eventually he was head hunted and worked in
many Spanish restaurants throughout the country, under
many world-famous chefs, and during a time when Spanish
cuisine was becoming more and more famous worldwide.
It was while he was working at a busy restaurant in
Barcelona that he was summoned for an interview by
seven Star Michelin Chef Martin Berasategue and the next
thing he knew he was sent off to work in Berasategue's
Shanghai restaurant. Arriving in China and having no
knowledge of China or Chinese food, Jesus dived into the
challenge. "I had to learn English first!" he explained of his
arrival in the east, "then Chinese, then of course I began to
learn about Chinese cooking."
While the restaurant he worked in was a Spanish restaurant,
Chef Jesus did learn a lot in China. "Making potato tortillas with a
wok is much quicker and uses less oil than the traditional way, so
that was interesting," he said. In all Chef Jesus spent four years in
China, eventually branching out to open and run five restaurants
at one time. It was during his years in Shanghai when he met Chef
Kike, whom many of our readers may remember from the late Mi
Casa and Su Casa, who eventually asked whether he would be
interested in a change of pace in Chiang Mai.
Chef Jesus's curious and adventurous nature prevailed and
three months ago he landed in Chiang Mai for the first time,
walked into El Patio's kitchen, and was told that he had a week to
prepare for the owners' wedding banquet or hundreds of guests.
No problem.
La Bistro, Caf de Stagliaires
EL PATIO
5pm-1am
Facebook: El Patio Chiang Mai
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."
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special scoop
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special scoop
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bits and bites
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bits and bites
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bits and bites
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meet and eat
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meet and eat
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meet and eat
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map
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map
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eat well
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eat well
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