อาหารเหนือ

SEARED SEA SCALLOPS IN SWEET CHILI SAUCE
Only marinate for 10 minutes, any longer will cause the limejuice to "cook" the raw scallops and the flesh will become mushy when cooked. This recipe can also be made with peeled and deveined jumbo prawns or a filet of fish, such as black bass or red snapper.
Makes: 4 servings
Ingredients: Marinade
2 tablespoons fresh lime juice 1 teaspoon grated lime zest
1-tablespoon fish sauce 1 teaspoon grated ginger 1
1/2 pounds sea scallops 2 tablespoons vegetable oil
1/4 cup sweet chili sauce 2 tablespoons chicken broth
2 teaspoons fish sauce Hot steamed rice 1/4 cup coarsely chopped cilantro
Cooking:
1. Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. Drain scallops and pat dry with paper towels.
2. Heat a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side.
3. Combine sweet chili sauce, broth, and fish sauce in a small saucepan; heat to simmering. Simmer until sauce thickens slightly, about 2 minutes. Serve scallops with rice, drizzle with sauce, and garnish with cilantro.

Boiled Chicken in Spicy Sauce
Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It’s healthy chicken but with an unhealthy taste!

Ingredients
1. 500 gms Chicken Breast with Skin
2. 1-2 Coriander Root
3. 2-3 Garlic Cloves
4. 1/2 Teaspoon Peppercorns
5. 3 Tablespoons Light Soy Sauce
6. 2 Tablespoons Butter
7. 500 ml Water
8. 1 Chicken Stock Cube
Preparation
1. Clean the chicken breast and add the light soy sauce.
2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
5. During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
6. Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.
Ingredients for Sauce
1. 5 Chilies
2. 1 Garlic Clove
3. 1 Teaspoon Sugar
4. 1/2 Teaspoon Salt
5. 1 Tablespoon Dark Soy Sauce
Preparation
1. Mix chilies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.
2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy