“I love arts but cooking is my crazy job”
BANGSAEN, THAILAND: “This is one of my favorite, you will find the dish served all over Thailand”, Sandy Chan says. She is the Chef and Restaurant Manager at Scandinavian Village in Bangsaen, the student city one-hour drive south of Bangkok. Sandy notify that Massaman Chicken reached her country from King Narai, the Persian who came to Thailand and brought food traditions and recipes such as some of the famous soups.
Art and food. “I love arts and design but cooking is my crazy job as well. After I graduated in Decorative Arts, I went through the Culinary School to be a Chef. I think all Arts can stick on everywhere, even in the plates, in the pans or on canvas. Food is not only about taste but also style and presentation.
I made Massaman Chicken for the editor of King Goya. He has never tasted this before although he always travel and taste all kinds of food around the world – and I made it from my heart”.
Sandy’s recipe, Thai Massaman Chicken
For 2 persons
- Chicken thigh bone 300 g.
- Chili paste 60 g.
- Coconut milk (thick) 1/2 cup
- Coconut milk (lightly) 1 cup
- Stock (bone soup) 1 cup
- Peanut 50 g.
- Potato 150 g.
- Red Onion 100 g.
- Sugar cane 15 g.
- Tamarind juice 2 tbsp.
- Fish salt 2 1/2 tbsp.
- Cardamom 4 pieces
- Bay leafs 2 pieces
- Cinnamon stick 1 small stick
- The taste is salty, little sweet and little sour.
Tips 1. Fried Cardamom, Cinnamon and Bay Leafs then keep a side
Grilled Chicken thigh bone 70 % before cooking
- Fried the chili paste with herbs on oily pan.
- Add some thick coconut milk for a half and stir with together.
- Add Chicken in the pan and mix together and put the whole lightly coconut milk inside.
- Seasoning with fish salt, Tamarind juice.
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