Cooking with Premium Hom Mali Rice (Jasmine Rice) will enhance the flavor of the dish.
Marinate the chicken pieces in soy sauce, dark soy, oyster sauce, sugar cane juice, tapioca flour
and refrigerate overnight.
Stir fly the marinated chicken pieces in a work. Once cooked, add the chicken stock a little at a time,
oyster sauce and soy sauce, bring back to boil until the sauce thickens. Add the rest of the sesame
oil and ground white pepper to the thickened chicken sauce. Bring back to boil, correct seasoning
with more oyster sauce and dark soy, if not flavorful enough.
Serve this chicken poured over steamed rice and garnished with sliced long red and green chili peppers,
scallions and sprinkled with coriander leaves.
* Courtesy of Chef McDang and Department of Intellectual Property
Hom Mali rice (Jasmine Rice) 1 ½ Cup
Pork (bones) stock 12 Cups
Thai mackerel fillet 150 Grams
Squid 200 Grams
Shrimp 200 Grams
Coriander roots 3 Each
Garilic, chopped 15 Cloves
Ground white pepper 1 ½ Tablespoons
Salt to taste
Vegetable oil 3 Tablespoons
Fish sauce to taste
Chinese Celery leaves chopped to taste
Pickled salted Chinese cabbage to taste
Ground white pepper to taste
Sliced chili peppers pickled in vinegar for dipping sauce
Cooking with New Crop Hom Mali Rice will enhance the flavor of the dish.
Make rice porridge by washing rice and place them in a pot with 12 cups of pork stock. Bring to boil,
once boiling lower that heat and continue to cook until the rice becomes porridge.
Debone the mackerel fillet. Clean the squid and slice into rings. Peel and devein the shrimp.
Pound the ground white pepper, corriander roots, garlic and salt together in a pestle and mortan into a paste
Sauce the pasts in a pan until fragrant. Add shrimp then squid and then mackerel pieces to the pan.
Season with fish sauce and add 1 cup of pork stock this pan. Make sure this stir fly is soupy in
character and salty enough to season the plain rice porride.
When serving this rice soup, ladle the rice porridge into a bowl topped with a suffcient amount of the
stir fried seafood sauce, gamish with chopped Ohinese celery and ground white pepper.
It is important that you mix everything together before eating you can season this soup with pickled chili peppers in vinegar for sourmess and fish sauce for saltiness.
* Courtesy of Chef McDang and Department of Intellectual Property
Vegetable oil 2 Tablespoons
Bacon, chopped 100 Grams
Garlic and fresh chili paste 2 Tablespoons
Ground pork 100 Grams
Fresh Shitake mushroom100 Grams
Pork / Chicken stock ¼ Cup
Soy Sauce 1 Tablespoon
Oyster sauce 2 Tablespoons
Ground white pepper to taste
Holy basil leaves ¼ Cup Packed
Steamed rice 1 Cup
Fresh red Thai chili peppers10 Each
Thai garlic peeled 10 Cloves
Procedures Pound the fresh chili peppers and garlic together to make a rought paste in a paste and mortar.
Cooking with Thung Kula Hom Mali Rice (Jasmine Rice) will enhance the flavor of the dish.
Heat up oil and bacon in work until the bacon is almost brown.
Add the chili and garlic paste to the oil until the paste becomes very fragrant.
Add ground pork to the work and stir to cook very quickly over high heat.
Add the fresh Shitake mushrooms, stir to cook the mushrooms.
Season the stir fry with soy sauce, oyster sauce, and ground white pepper.
Add a little pork or chicken stock to the pan.
Before service, add all the picked holy basil leaves to infused.
Spoon this mixture over steaming hot rice in a clay pot.
* Courtesy of Chef McDang and Department of Intellectual Property
Olive oil, for saute ¼ Cup
Large Onion finely 1 Chopped
Garlic, finely chopped 3 Cloves
Red Bell pepper juiened ½ Each
Green Bell pepper juliened ½ Each
Tomatoes, seeded and chopped200 Grams
Mixed seafood (squid rings, shrimp, and mussels) 100 Grams
Chorizo silced100 Grams
Rice, uncooked 1 Cup
Saffron for coloring 1 Pinch
Bay leaves 2 Each
Salt and Pepper to taste
Chicken stock 2 Cups or more
Sweet peas ½ Cup
Parsley, chopped for garnish
Cooking with Rainwater White Rice will enhance the flavor of the dish.
In a paella pan or a large saute pan with lid, heat up olive oil and saute onion, garlic, and bell
pepper until soft. Add saffron, stir to expand the color and add half the chopped tomatoes.
Add the Chorizo add half of the mixed seafood. Quickly stir to cook, then add the rice to the
pan. Stir to cook the rice until it absorbs the color of the tomatoes. Season with salt, pepper,
and the rest of the tomatoes. Add stock, 2 cups at first, and stir to mix well. Put a lid over the
pan, lower the heat and cook until the rice is almost cooked.
Add the rest of the mixed seafood and sweet peas. Stir and put the lid back on, continue to cook until the rice is done.
Serve hot with chopped parsleys sprinkled on top.
* Courtesy of Chef McDang and Department of Intellectual Property
Chicken Oil ¼ - ½ Cup
Rice (Uncooked) 1 Cup
Chicken broth 2 Cups
Golden mountain soy sauce (seasoning) 2 Tablespoons
Garlic, pounded a bit 6 Cloves
Ginger, sliced cross wise and pounded 2 Slices
Ground pepper to taste
Chicken things, Bone-in 4-6 Pieces
Ginger, chopped 1 Tablespoon
Ginger, chopped 3 Tablespoons
Red hot chili pepper 5 Tablespoons
Lime juice to taste
Palm sugar 1 Tablespoon
Thin soy sauce #1 1 Cup
Cooking with Thung Kula Hom Mali Rice (Jasmine Rice) will enhance the flavor of the dish.
Heat up the chicken fat in a pan over a medium heat. Add the uncooked rice, stir to allow the rice to absorb the chicken fat.
Transfer the rice to the rice cooker. Add the chicken broth, "Golden Mountain Seasoning Sauce,"
garlic, ginger and ground pepper. Stir to mix a all ingredients, then add the chicken thing pieces
to the pot. Place the pot in the rice cooker, close the lid and cook the rice.
Serve this rice with boned chicken thing meat on top and dipping sauce on the side.
Place all dipping sauce ingredients in the food processor. Quickly blend until all ingredients are all chopped up. Pour the sauce into small dipping sauce bowls and serve with the chicken and rice.
* Courtesy of Chef McDang and Department of Intellectual Property
Tel. : 0-2186-0178 Fax : 0-2186-0179