Foundation for the Education of Rural Children

FERC Cookbook

FERC cookbook cover

Recipes from Thai and Expat Kitchens
in Chiang Mai, Thailand

Recipes from 32 countries all provided by residents of Chiang Mai. Supporters of the "Foundation for the Education of Rural Children" (FERC) and the "Chiang Mai Friends Group" contributed these recipes and their time to create this cookbook. Profits from the sale of this book will be donated to the scholarship fund of the Foundation for the Education of Rural Children, www.thai-rural-education.org, and will support children in the rural areas of northern Thailand whose families are not able to pay all of the costs associated with their educations.

We hope you enjoy the food and the warm feeling that comes from knowing that you helped make a difference.

The cookbook is available now as an E-Book (Adobe PDF format) of 245 pages. The Table of Contents from the book plus a couple of sample recipes are listed below. The E-book is available as a download through the FERC shopping cart. Your purchase will help support the FERC scholarship fund. Thank you for your support!

A Beauty Recipe from the Tour de France	9
A Recipe for Hand Sanitizer	11
All Bran Muffins	13
ANZAC Biscuits	15
Arabic Dips	17
Aromatic Chicken with Cashews and Raisins	21
Artichoke Croquettes	23
Austrian Cottage Cheese Dumplings	25
Baboetie	28
Baby Clam Stir Fry with Chili Paste	30
Beef Rendang (Spicy Beef in coconut Milk)	31
Best Ever Dill Pickles	33
Bourbon Sweet Potatoes	34
Burmese Chicken Stir Fried Noodles	35
Cappuccino Cheesecake	36
Carne En Su Jugo (Meat in Its Own Juice)	39
Chalupos	41
Cheese Soufflé	43
Chicken and Dumplings	44
Chicken Wellington	47
Chicken with Cashews	50
Chilled Marinated Shrimp	51
Chimichangas with Cherry Tomato Salsa	53
Chinese Chicken Salad	56
Chocolate Mousse	58
Cottage Vegetable Bake	60
Crab Cakes	62
Crab Cakes with Citrus Sauce	63
Dresdner Stollen (German Christmas Cake)	65
Duck Liver Paté	67
Dukkah	69
Dutch Pea Soup (Erwtensoep)	71
Eggs Burji	74
Fettuccine Alfredo	76
Franconia Pork Roast	78
Fresh Peach Pie	80
Frozen Bananas	82
Ga Xao Xa Ot (Chicken with Lemon Grass)	83
Garlic and Milk Marinated Crumbed Chicken	85
Garlic Shrimp	87
Gazpacho	89
Georgia Brunswick Stew	91
German Potato Salad with Cucumber	93
Ginger Cake	95
Goulash Soup	96
Gravadlax with Sauce	98
Grilled Apricots and Pork Tenderloin with Honey Glaze	100
Grilled Filet of Sole with Mixed Vegetables	102
Haché (Stewed Steak)	104
Hershey’s Chocolate Cake	106
Indian Chicken Curry	108
Iranian Eggplant with Yoghurt	110
Irish Brown Breakfast Sconces	112
Irish Tea Brack (Fruit Cake)	114
Japanese Daikon Radish Salad and Onion Salad Dressing	116
Kedgeree Cooked in the Microwave	118
Koeksisters (Braided Doughnut)	120
Korean Glazed Ribs	122
Lamb Tagine with Zucchini and Mint	124
Lancashire Hot Pot	126
Lao Fish Head Soup	128
Lard na Mee Sab (Noodles and Minced Pork)	130
Lebanese Grilled Tuna Salad with Mint Vinaigrette	131
Lebanese Potato Salad and Herb Vinaigrette	133
Louisiana Shrimp Bisque	135
Mango Crisp	138
Melktert (Crustless Custard Pie)	140
Mixed Fruit Salad with Deep Fried Shrimp	142
Moroccan Seafood Pie	144
Mum’s Chicken Casserole	147
Nam Prik Ong (Spicy Minced Pork Dipping Sauce)	149
Old Fashioned Pie Crust	151
Pan Fried Sea	Bass
with Truffle Mashed Potatoes, Asian Mushroom Coconut Cream Sauce	153
Parmesan Fried Mushrooms	156
Pea Pod Salad with Soy Ginger Dressing	157
Pear and Blue Cheese Summer Salad	159
Pecan Pie from My Grandmother’s Recipes	161
Pecan Pumpkin Bread with Cream Cheese Filling	162
Pho Bo (Vietnamese Beef Noodle Soup)	164
Poached Pears in Red Wine	167
Poached Sea Bass in Hot and Sour Broth	168
Pork/Chicken Adobo	170
Pork Chops in Cider and Orange Sauce	172
Pork Roll with Potato Dumplings and Moravian Sauerkraut	174
Potato Salad, a 90 Year Old Recipe	177
Prawns, Chicken or Pork in Crispy Tartlet (Krathong Thong)	179
Pumpkin and Ginger Muffins	181
Pumpkin Scones	183
Rode Kool Met Appeltjes En Rode Wijn (Red Cabbage with Sweet Apples and Red Wine)	185
Roti Jala and Chicken Curry	186
Salivating Showbiz Sweet and Savoury Soup	189
Salmon Cakes with a Taste of Thailand	190
Salmon Custards in Smoked Salmon	192
Salmon Dip or Spread	193
Salmon with Pasta Alfredo	194
Salmon Shae Nam Pla (Raw Norwegian Salmon with Spicy Lime and Mint Dressing)	196
Scalloped Corn	197
Scotch Cocktails and Appetizers	199
Seafood Soufflé (Hor Mok Thalay)	202
Shepherd’s Pie	204
Singaporean Chili Crab	206
South African Banana Salad	208
Spicy Deep-Fried Catfish Salad (Yaam Plaa Duk Fuu)	209
Spicy Tuna Salad	211
Steamed Chinese Spareribs in Black Bean Sauce	213
Steamed Seafood Wrapped in Rice Paper	215
Strawberry and Rhubarb Muffins	217
Sweet and Sour Pork	219
Tarte aux Pommes Normande	221
Thai Garlic Barbequed Chicken	223
Yam Paak Boong (Paak Boong Salad)	225
Yummy Potato Dish for the Culinarily Challenged	227
Zuger Kirschtorte (Torte with Kirsch)	228
Photo Album: Around Town in Chiang Mai and Foundation Photos	232

Sample Recipes

Anzac Biscuits (Australian Oatmeal Cookies)
Cheryl Chatamra
Australia

½ cup (125g) butter, chopped
2 T. golden syrup (karo or honey)
½ t. bicarbonate of soda
2 T. boiling water
1 c. (90g) rolled oats (oatmeal)
1 c. (150g) plain flour
1 c. (220g) sugar
¾ c. (65g) coconut

Combine butter and golden syrup in saucepan. Stir over heat until butter is melted. Stir in combined soda and hot water, then stir in remaining ingredients. Mix well.

Drop rounded teaspoons of mixture on greased oven tray about 4cm apart. Flatten slightly.

Bake in slow oven for about 20 minutes or until lightly browned.

Cool on trays.

ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The ingredients do not spoil easily so the biscuits kept well during naval transportation to loved ones who were fighting abroad

Dresdner Stollen (German Christmas Stollen
Elke Bernhardt
Germany

300g large, golden raisins
2 c. . rum
1kg. flour
2 pkg. dry yeast
200 g sugar
1/4 litre lukewarm milk
400 . butter
1T. salt
grated peel of 1 lemon
75 g .dark raisins
100 g. citronat and 75 g. orangeat (chopped, dried citrus)
100 g. sweet almonds and 75 g. bitter chopped almonds (or 2 t. of concentrated almond flavour)
icing of powdered sugar and water

Soak the raisins in rum, the longer the better, at least 2 days.

Mix the flour with the yeast, milk, sugar and seasonings, knead thoroughly. Let the dough rise (about 40 min). Knead the raisins etc. into the dough and let rest again for about 40 min.

Put flour on your workspace and roll the dough to 2 flat ovals. Pull one side of the length of each oval to the other side to form a loaf. Make 2 big stollen.

Bake in the oven for about 70 min at 180 C.

On the warm stollen pour melted butter and cover with icing.

My grandmother used this recipe, and as long as I can remember I have been baking this Christmas stollen every year. Start at the end of November to give it time to develop its flavour come Christmas.

last updated: June 25, 2010