It’s that time of year again; the weather is beginning to cool and while water-levels are still rising, the rains are letting up…we hope! It is the perfect time to spend more time outdoors. This month Citylife explores one of life’s best outdoor activities; barbecuing. We have asked four chefs from some of Chiang Mai’s most respected restaurants to get creative and come up with their ultimate BBQ recipe that you can try at home. All you need to do is chill some drinks, turn up the heat and get grilling!
• The Dukes and The River Market
Creation: ‘BBQ pork tenderloin, with papaya seed dressed salad and garlic croutons’. Firstly Chef David rubbed the pork meat with a mixture of salt, pepper, brown sugar, ground coriander, chopped garlic and onion, paprika, Lea & Perrins and olive oil and left it in the fridge to marinate for half a day. He then put it on the barbecue and brushed on a BBQ glaze made from balsamic vinegar, Sriracha sauce, plum sauce and chopped cilantro. The dressing is made from blended rice and red wine vinegar, olive oil, honey, Dijon mustard, papaya seeds and flesh and salt. Served with garlic bread toasted on the BBQ.
BBQ Tip: “Try using banana leaves to wrap up meat and cook it on the barbeque.”
David Anichowsky, chef, owner, manager
49/4-5 Chiang Mai-Lamphun Road
Creation: This char-grilled masterpiece, somewhat reminiscent of a barbequed harvest festival display, includes tiger prawn, red snapper, chicken wing, scallops and tofu. They are marinated in paprika, cumin, extra-virgin olive oil, salt and pepper and served with a range of grilled fruit and veg and a barbeque salsa.
BBQ tip: “Always use simple and fresh ingredients; don’t be afraid to experiment and mix it up sometimes. Firm tofu tastes great barbequed, it’s good for veggies and healthy too.”
Narissorn Somsawasdi, owner, chef, manager and general do-er
Nimmanhaemin Soi 1
Le Crystal Steak House
Creation: Assorted BBQ meat platter; this luxury dish contains a lamb and a pork chop, beef tenderloin, veal sausages, a baked potato and a corn on the cob. On the side are the all important sauces; mint jelly, apple sauce and barbeque sauce.
BBQ tip: “Barbequing is one method of making western style food in Thailand which doesn’t cost too much. A little blackness on the meat is good for flavour but too much isn’t good for your health. For something sweet try grilling fruit, firmer fruits work best like pineapple.”
Watcharapong Loalertsakul, chef
• Rio Restaurant
Creation: First off is roasted chicken breast with risotto rice. The chicken is marinated in saffron and red wine, then filled with fresh mango, olive oil, mushrooms and parmesan cheese. The second dish is smoked duck breast with sweet mashed potato, served up with a sticky coffee sauce. The duck breast was marinated with salt, pepper, paprika, rosemary and white wine.
BBQ Tip: “Seasoning is so important!”
Rati Lanna Riverside Spa Resort