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Update January - March, 2020


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Sweet Vietnamese Pork

Another SE Asian dish, this is very similar to some local Thai recipes, though there are some essential differences.  Vietnamese fish sauce tends to be more pungent, so I believe it is more pleasant using Thai fish sauce, and I prefer the Tiparos brand.  It is also a very quick dish to prepare and make.

Cooking Method

Cut the pork into 2 cm cubes and add to a pre-heated wok with the oil just short of smoking.  Quickly stir-fry the pork until brown on all sides.  Now add the spring onions, salt and pepper and the sugar, continuing to stir.

After one minute add boiling water, with just enough to cover the pork cubes.  Stir in the fish sauce and bring to the boil and then simmer until the liquid thickens.  Now add the bean sprouts, tossing quickly, place in serving dish and sprinkle with the coriander garnish and serve with steamed rice.


Prawn and Oyster Five Spice

This is a real local market dish, with the main ingredients available very cheaply.  At last count it was B. 50 for 100 gm of shelled oysters.  This is also a dish to prepare in European fashion, removing the heads, tails and shells of the prawns.  Devein by slicing down the back and removing the central vein before cooking too.

Cooking method

Mix the Five Spice and salt in a saucer.  Take the de-shelled prawns and dip into the mixture of Five Spice and salt, making sure they are covered.

Heat the oil in the wok and stir-fry the crushed garlic for 30 seconds.  Add the prawns and quickly stir-fry until they are a pink color, then remove the prawns with a strainer.  Add the chicken stock to the wok and bring to the boil.

Mix the corn flour with two tablespoons of cold water and add to the wok.  Stir until the sauce thickens then add the prawns and the oysters and stir well.

Remove and sprinkle coriander leaf as garnish on steamed rice and serve with champagne.


Pork with Herb Grilled Vegetables

This recipe I have snipped from a South American chef I met.  I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture (forgive me, Arturo!).

Cooking Method

In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper.  Season lightly with salt and black pepper.

Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot.  Rub the pork on both sides with the remaining olive oil and season with salt and pepper.  Now grill the pork on both sides (about two minutes per side for medium rare, three minutes per side to cook through).

Remove the pork and add the vegetables and the combined herbs and sauté quickly in the herb oil.

Place the pork on plates, add the vegetables and pour the last of the herb grill oil over the top.


Pork satays

Everyone loves a BBQ, and satays make an ideal BBQ food.  Speared on a stick or skewer, you can eat single-handed while holding a drink in the other!  To make these pork satays memorable, marinate the meat in a Ziploc bag in the fridge overnight and prepare the skewers the next day.  It is messier, but the result is better.  By the way, use the commercially available peanut sauce you can get in the local supermarkets.

Cooking Method

Cut the pork into flat, bite sized pieces.  In a large bowl, combine the garlic, onion, coriander, brown sugar, lime juice, fish sauce and vegetable oil.  Now place the pork meat into the bowl and thoroughly mix each piece in the marinade.  Pour the meat and marinade into the bag and leave in the refrigerator overnight.

Before cooking, thread the meat on to skewers that have been soaked in water for 30 minutes and cook over a hot BBQ or on the griller.  Do not overcook the pork.  Serve the satays with the commercially available peanut sauce.



Spicy Tuna Salad (Inuit style)

You do not need to be close to the North Pole to enjoy this salad. This is one recipe that not only provides your family with a nourishing salad, but can help with future health. Tuna fish has the essential Omega-3 fatty acids for a healthy heart. After all, 5,000 years of Eskimo cuisine can’t be wrong! Remember that the degree of spiciness can be altered by using less chili powder.

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Cooking Method

Quickly cook the tuna meat in the wok, or use tinned tuna after draining for a while. Mix sugar, lime juice, chili powder and fish sauce. Then add ground rice, fresh shallots, tuna meat and mix well. Add coriander, roasted garlic, kaffir lime leaf, and mix and toss gently. Top the salad with fried lemon grass. Serve with fresh lettuce leaves and other seasonal vegetables such as string bean, cucumber and basil leaf.



Creamy Prawn Pasta

Pasta is always a good dish to prepare when entertaining.  A central large bowl with the special pasta spoon (you do have one?) can be used as a main course, or as an entree.  You can substitute the prawns with crab or even a white meat fish.  Do not overcook the prawns as it makes them rubbery.

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Cooking Method

Wash pasta, drain and then cook to al dente.  Drain again, rinse in hot water and keep warm.  Melt butter in large skillet over medium heat, add onion and garlic; cook until tender.  Add flour, salt and pepper; cook and stir until smooth and bubbly.  Gradually add milk and Worcestershire sauce.  Cook until mixture boils and thickens, stirring constantly.  Add parsley, Swiss cheese and mushrooms; cook and stir until cheese melts.  Stir in prawns; cook until thoroughly heated.  Spoon over cooked pasta.  Sprinkle with Parmesan cheese.


 
HEADLINES [click on headline to view story]

Sweet Vietnamese Pork

Prawn and Oyster Five Spice

Pork with Herb Grilled Vegetables

Pork satays

Spicy Tuna Salad (Inuit style)

Creamy Prawn Pasta