EXECUTIVE SOUS CHEF
With more than 23 years of local and international culinary experience, Chef Anchalee successfully assumed the mantle as Shangri-La Hotel, Bangkok’s executive sous chef in March 2013. In her role, she oversees an operation of banquet events and outside catering functions, as well as planning food preparation of multiple kitchens of the hotel’s restaurants, including Salathip, the riverside Thai restaurant by the Chao Phraya River.
Chef Anchalee spent almost seven years in the hospitality industry in the United States. She has worked at The Ritz-Carlton Key Biscayne, Miami; Sushi Doraku by Benihana in South Beach; the Thai Student Association of San Francisco, Sea Siam Thai Restaurant and Sushi Bar; and The Newsroom Café, Bar, Grill and Sushi.
She also has more than 10 years of work experience at leading chain hotels and restaurants in Thailand, including the Six Senses Hotels and Resorts and Dusit Thani Hotels and Resorts. She worked as a supervised field trainer for Western and Asian food cooking from 1993. In the middle of 1995, she joined The Riverside Restaurant as kitchen supervisor.
Chef Anchalee holds a bachelor of science degree in culinary arts from Johnson & Wales University, North Miami, Florida, after she obtained a diploma as professional chef from Dusit Thani College and a certificate in international hotel development and convention management from Management College of San Francisco.
ANCHALEE CHIENHEN SHARES A RECIPE
Grilled Nachos: Heaped with Chili Con Carne, Cheddar, Jalapenos & Sour Cream
Ingredients: (1 portion)
12 pcs. Nachos chips
80 gr. Cheddar cheese
250 gr. Chili Con Carne (see basic recipe below)
Chili Con Carne
1 kg. Coarsely minced beef
500 gr. Shoulder of pork, cut into 1cm cube
250 gr. Spicy chorizo sausage cut into 1cm cube
500 gr. Dried red or black kidney beans, soaked in cold water overnight
4 tbsp. Olive oil
2 pcs. Large onion
1-5 pcs. Jalapenos chili, deseeded and finely chopped
2 tbsp. Malt wine or Cider vinegar
2 tsp. Dark brown sugar
250 ml. Beef or Pork stock
1 pc. Cinnamon stick
2 pcs. Bay leaves
½ tsp. Marjoram
1-5 tbsp. Chili powder
Salt and pepper to taste
800 gr. Tomato sauce (see basic recipe below)
If using dried kidney beans, drain and rinse them after soaking and put them in a large pan of fresh water. Bring to the boil; boil for approximately 10 minutes. Then simmer gently for up to 2 hours until completely tender.
Heat a little over half of the oil in a large frying pan and brown all the meats in batches, then transfer to a large casserole or stock pot.
Add the rest of the oil to the frying pan and sweat the onions on slightly lower heat until soft and translucent.
Add the meat, along with all the other ingredients except the beans and not too much salt at this stage. Bring to the boil and simmer gently, stirring regularly adding a little extra stock. Cook for at least 1 hour until the pork is tender and the sauce is nicely amalgamated.
Add the beans for the last 20 minutes, taste and adjust the heat and seasoning.
2 tbsp. Olive oil
2-3 pcs. Large garlic cloves, crushed
800 gr. Tins of peeled tomatoes
30 gr. Butter
Salt and pepper to taste
Heat the olive oil in a large, heavy based frying pan, throw in the crushed garlic and let it sizzle for a moment.
Then add tins of peeled tomatoes with all their juice and break them up with a wooden spoon.
Simmer the sauce and stir regularly until it becomes thick and adjust the seasoning with salt and black pepper.
* 2 -3 tbsp. Tomato Salsa (see basic recipe below)
Tomato Salsa (10 portions)
3 cups Chopped tomatoes
1 cup Onion, diced
¼ cup Minced fresh cilantro
2 tsp. Fresh lime juice
4 tsp. Chopped fresh jalapeno pepper
½ tsp. Ground cumin
½ tsp. Salt
½ tsp. Ground Black pepper
Stir the tomatoes, onion, cilantro, lime juice, jalapeno pepper, cumin and season with salt and pepper to taste.
*2 -3 tbsp. Guacamole (See basic recipe below)
Guacamole (10 portions)
4 Avocados (ripe) halved, pitted and peeled
1 tbsp. Lime juice, freshly squeezed
1 tbsp. Onion, finely chopped
1 tsp. Jalapeño pepper
1/4 tsp. Salt
In a small bowl, mash the avocado with a fork (or potato masher) to make a slightly chunky mixture. Stir in lime juice, onion, jalapeño pepper and salt.
Place a single layer of nacho chips on the baking tray, take a spoonful of chili corn carne and sprinkle with cheddar cheese.
Bake in the oven until the cheese melts.
Before serving add 2 tbsp. sour cream, guacamole, tomato salsa and extra virgin olive oil as needed.