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Khun Ocha's Cookbook

September 22, 2018 - September 28, 2018

American Fried Rice for non-Americans

There is a dish you will see in some restaurants called “American Fried Rice (khao pat American).”  It is really only a Thai fried rice dish with “American” side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons.  Other ingredients like pineapple are optional!

This recipe for Pineapple Rice is also Thai, but relies on adding flavor to the rice itself and not just different sides.  The recipe (American) calls for tinned pineapple, but with pineapple being plentiful use fresh pineapple.

Cooking method

Preheat oven to 350 F degrees.

Boil rice.

Place 1/3 of rice in bottom of buttered baking dish.  Cover with half of the pineapple, half the brown sugar, and half of the butter.

Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter. Cover with last 1/3 of rice and pour over pineapple juice.

Bake covered for 30 minutes and then serve hot.

September 15, 2018 - September 21, 2018

Superburger with cheese

This recipe produces a different burger.  However If you are feeding Australians, remember to include beetroot and onion!  A burger isn’t a burger without them.

Cooking Method

Combine cheese, bacon pieces, and BBQ sauce in a bowl.  Stir together and refrigerate.

Season the ground beef with salt and pepper in a large bowl, and mix in with your hands to ensure even mix.

Roll ground beef into tennis ball size and place on a parchment lined baking tray.

Using a clean, empty soft drink can, press the can into the ball of beef to create a deep bowl.  Make sure to smooth out any cracks.

Remove the cheese mixture from the refrigerator and fill the bowls and refrigerate for 2 hours.

Preheat the grill to 175°C.

Cook burger bowls over indirect heat for 25-30 minutes.

Place lettuce on an opened bun, and place the cooked bowl on top of it and another piece of lettuce on top and then close the burger bun and serve.

September 8, 2018 - September 14, 2018

Gaeng Gari Gai – Yellow Curry Chicken

Yellow curry chicken is a Thai favorite with chicken and potatoes in a creamy ‘soup’ and eaten with Thai jasmine rice.

The spices used in Thai yellow curry paste are cumin, coriander seed, garlic, salt, lemongrass, red chili peppers or cayenne pepper, ginger, cinnamon, cumin, turmeric, mace and cardamom. However, take my tip and buy the commercial yellow curry paste instead! This recipe is one of the simplest for this dish.

Cooking method

Heat oil in a pot over medium to low heat.

Add the curry paste and sauté in the oil until fragrant.

Add coconut cream and continue to simmer for about 4-5 minutes or until you can see the yellow oily part starting to separate.

Add coconut milk and coconut cream and chicken and continue simmering for about 15 minutes. Add potato and continue cooking chicken and potato for another 15 minutes, then add onion until all is cooked through.

Serve with Jasmine rice.

Update September 1, 2018 - September 7, 2018

Orange Teriyaki Pork

Teriyaki sauce gives its own particular flavor to any dish, so this recipe is good when using pork medallions. This dish then depends for the bulk of its flavor on the marinade. This procedure is best done in a plastic “zip-lock” bag, into which you place the pork and the marinade. Turn it over several times to let the marinade get on all sides and then place in the refrigerator for at least one hour, but three or four is better. It is very simple to cook after the marinade process.

Cooking Method

Combine the marinade ingredients in a small bowl. Place pork in a Ziploc bag and pour marinade over pork. Marinate for at least one hour in the refrigerator.

Remove from the marinade and place pork on heavy duty aluminium foil. Season with salt and pepper. Arrange onion slices over pork. Seal edges of aluminium foil and place on grille at medium heat. Grill for 20 minutes turning once or twice.


HEADLINES [click on headline to view story]

American Fried Rice for non-Americans

Superburger with cheese

Gaeng Gari Gai – Yellow Curry Chicken

Orange Teriyaki Pork