betatech wrote:
> Bangkok Chicken
> 3 Chicken breasts, boned
> 3 T Flour
> 1 T Salt
> 4 T Olive oil
> 1 md Onion, chopped
> 3 sl Ham, cooked (or more), diced
> 2 Garlic cloves, minced
> 1 c Beer (not dark)
> 1/2 lb Shrimp, large
> 1/2 t Paprika
> 1 T Parsley, dried
> 1/2 t Tabasco sauce (optional)
>
> taken from http://www.webrecipes.info
>
> Mix flour and salt; dredge chicken breasts. In large skillet, brown
> chicken in olive oil and remove.
>
> Combine onion, ham and garlic and saute in same skillet over low heat
> until onion is soft. (Don't let garlic stick to skillet.) Remove. Drain
> all but 1 T of the oil and pour in flour left from dredging chicken,
> stir a lot to make sure flour is well-blended. Return ham mixture.
>
> Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and
> tabasco, mix well. Add chicken; cover and simmer for 20 minutes. Serve
> with rice or garlic bread.
> taken from http://www.webrecipes.info
>
What does this recipe have to do with Bangkok? I don't see any Thai
flavors except garlic. And I don't think that olive oil is used in
Thailand, except perhaps in the kitchens of European hotels.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877