by Dick Sandler,
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on the net: http://www.khaosokaccommodation.com
THAILAND, Feb 08 — Our cook at the River Kwai Farm was a genius who had worked for various embassies in Bangkok. Using the fresh vegetables and the ducks and chickens we kept live on the farm, she invented some wonderful dishes. Stewed duck with red cabbage, shredded papaya fried in coconut batter, and our signature "chicken in the straw. It is a member of the hibiscus family with salmon-colored flowers
O
ur cook at the River Kwai Farm was a genius who had worked for various embassies in Bangkok. Using the fresh vegetables and the ducks and chickens we kept live on the farm, she invented some wonderful dishes. Stewed duck with red cabbage, shredded papaya fried in coconut batter, and our signature "chicken in the straw." Jars of Col. Sandler’s hibiscus jam sold by the thousands.
Chicken in the straw.
This is a traditional Thai recipe making use of the rice straw that piles up after the rice harvest.
Ingredients:
Broiler chicken, better on the skinny side
Maggi sauce, pepper, and garlic marinade
Cooking:
Stake the broiler on a wood stake in the ground
Cover with a standard, square 20-litre kerosene tin
Leave open about 2" at the bottom
Cover with rice straw, light it, and cook for 12 minutes
Fried shredded papaya.
This is a recipe invented by Auntie Jeem, our cook, who almost convinced us when she said it was fried battered shrimp.
Ingredients:
1 semi-ripe papaya
Koki breading flour
Cooking:
Bread the papaya and deep-fry in cooking oil
This is one of the must have dishes in thailand, I have this regularly while sitting on the tree house deck in Khao Sok enjoying my surroundings.
Hibiscus jam
This is made from a flower common in the tropics, known in some countries as rosella. It is a member of the hibiscus family with salmon-colored flowers. As the seed pod develops, a dark red fruit develops around the seed pod (calyx).
Ingredients:
1 kg fresh hibiscus fruit removed from the seed pod
1 kg white sugar
Shredded peel of 2 limes
___ water
Preparation:
Put the fruit in a blender for just a moment, chopping into small pieces
Cook in a heavy pan or pot (brass is best but not necessary
Remove from fire when still liquid as it will solidify when cool
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