Thailand...Places !...Food !

Chiang Mai !

The last I was there was like 10 years ago, and I vowed I'll be back. Besides Bangkok, Phuket, Hatyai and many other places, Chiang Mai is a place full of culture, good authentic food and I would say this is a place I would chill out and relax.

What to do in Chiang Mai ?  Go Temple !...

Wat Phra That Doi Suthep Temple

If you are going on a tour, this is the first place the locals will take you. The temple is approximately 3500ft above the sea level, the compound of this temple offers beautiful panorama view of Chiang Mai city.

Go for an adventure elephant ride.  

Could be scary for first timer,..but it's fun and its safe. The kids will love this.

Maetamann Elephant Camp

There are a few elephant camps in Chiang Mai, I still prefer The Maetamann Elephant Camp, much bigger, you can witness elephants playing football, drawing !!??, feeding the elephants and you can also do lunch at the camp.  

Bamboo Rafting...

Once you are done you can also visit the long neck village nearby.

When night falls, proceed to Walking Street for food, shopping, massage or.... 

Just grab a Singha beer and watch Muay Thai.

What to eat in Chiang Mai ?....next

Inchi Kabin

Beer with Fried Chicken ?

When in the pub many tend to order finger food, not too light and not too filling. I often came across the menu stating Inchi Kabin...so, happily ordered this so called Penang delicacy. Hmm...just another crispy fried chicken. Many claimed they serve Inchi Kabin.

Erh...my first exposure to this dish is when I was a little boy, tagging along with my dad every Sunday to this restaurant, just by the beach in Tanjung Bungah, Penang. I don't really liked it because of the smell and the pungent sauce to go with it...at the age of six I wouldn't know how to appreciate this kind of food. Today, after a few beers, bring it on,...the aromatic rich spices and pungent mustard..

...that's Inchi Kabin to me !

Preparation: Cut Chicken into small chunks. Get all the spices in place, you might confused over which is which. Cumin, Coriander, Fennel (slightly toss & pound), Chilli Powder, Turmeric Powder, Cinnamon Powder, Clove Powder and Shallots (pound) 

Once everything is ready, combine the chicken, all the spices, shallots, coconut milk, salt, pepper and sugar into a zip bag. Let it marinate over night for best result ! I tried 4hours, one of my friend, the owner from ad hog says...CANNOT !

Heat up the oil and deep fry the chicken till almost done. Remove and set aside. Allow the temperature of the oil to heat up, and in goes the chicken again. When fry for the second time the chicken will be crispy. 

Voila ! Get ready the sauce: 1tsp Mustard Powder, 1pc Red Chilli, 5tbsp Lea & Perrins Worcestershire Sauce, 2tsp Sugar and 2tsp Lime Juice. 

When the Chicken is done,...get ready the Sauce. 

When Chicken and Sauce are done,...get ready the Carlsberg !  

Ingredients

1.2kg Chicken

50g Shallots
1/2 Coconut Milk
1tsp Fennel Powder, (toss & pound)
1tsp Cumin Powder, (toss & pound)
2tsp Coriander Powder, (toss & pound)
1tsp Turmeric Powder
2tsp Chilli Powder
1/4tsp Cinnamon Powder
1/4tsp Clove Powder
1cup Oil 
1tsp Salt
1tsp Sugar
1tsp Pepper

Sambal Tumis Prawn

Check out my all time favorite dish...Sambal Tumis Prawn !

Comes with the Three "S"...spicy, sour and sweet. Well, it's one of the easy dish to cook and it's very appetizing. I would normally cooked this dish and just goes with the rice.

Check out how simple it is...

Preparation: Prawn, Spice Paste (Blend Chilli, Shallot, Garlic, Shrimp Paste), Tamarind (soaked) and Onion.

Heat up oil and saute the blended spice paste in low fire for 20min, or till the oil separates from the spice paste. Add it the Onion and stir for another 3min.

Mix in the tamarind juice and let it come to a boil, In goes the Prawn and simmer until the Prawn is cooked. Season to taste with salt and sugar.

Serve it hot with steam rice !

Serving for 4paxs

Ingredients
700g Prawn
80g Onion, sliced
30g Tamarind Pulp, soaked
1tbsp Sugar. to taste
1tsp Salt, to taste
250ml Water
5tbsp Oil

Blended Spice Paste
50g Chilli
60g Shallot
20g Garlic
20g Shrimp Paste, toasted