Khun Ocha's Cookbook
Scrambled Eggs with a bit more
One of the most popular
breakfast items is surely scrambled eggs. Unfortunately,
there are many breakfast cooks who simply whisk the eggs,
drop in the frying pad, toss a couple of times and serve.
Such a shame, as the morning scrambled egg does not need
much embellishment to make it into an interesting, as well
as wholesome, dish.
In a mixing bowl, beat
eggs, milk, salt, and ground black pepper together until
well blended. Melt butter in frying pan over medium-low heat
until hot (or if being very health-conscious, use
polyunsaturated margarine); pour in egg mixture. Reduce
heat. As mixture begins to set on bottom and sides of
skillet, lift and fold over with spatula.
Cook until eggs are
almost set; fold in tomato and shallots. Heat scrambled eggs
through; serve immediately.
(If you wish to give
this recipe even more flavor, add chopped green and red
capsicum with the tomato and shallots and one teaspoon of
chopped coriander leaf as garnish.)
In Pattaya, mussels are cheap and plentiful.
They are also not high in calories so you can serve this as
a weight watcher item.
Scrub and de-beard the mussels under
running water. Prepare a steamer and
place the mussels on the top. Steam the
mussels for around seven to eight
minutes, or until they have opened.
Important: discard any that remain
Meanwhile, in a medium sized saucepan,
sauté onion in margarine, stirring over
medium heat for two minutes. Stir in the
garlic, sauté for 30 seconds, then add
the tomatoes. Cook the tomatoes for two
minutes, then add the wine and salt and
pepper to taste.
quickly bring the tomatoes to a boil for
around five minutes, until the sauce is
thick. Stir in parsley and keep the
sauce over very low heat.
Break off the empty half of the mussel
shells and arrange the mussels on
serving plates. Spoon some of the sauce
over each mussel and serve immediately.
Lemon and garlic prawns
Prawns are a perennial
favorite, and with Pattaya being a
seaside tourist venue, prawns are very
cheap. Even the larger shopping centers
have fresh prawns where you choose your
This recipe is for a
very easy stir-fry, but one that is very flavorsome.
Preparation takes 5 minutes, cooking 10 minutes and on the
table in 15 minutes from go to whoa. Serve with Jasmine
rice which you have staying hot in your rice cooker.
Remove heads and tails
and the shell from the prawns, and also the vein down the
back of the prawn. Rinse and set to dry on an absorbent
In a large frying pan
or wok, heat the butter over gentle heat. Once melted, add
parsley and garlic and stir-fry gently for 30 seconds.
Now add prawns to the
pan and cook for 3 to 4 minutes, until pink. Add lemon
juice, white wine and seasoning. Stir through for a minute
or two to let the flavors combine, then serve, don’t
overcook or the prawns go rubbery.
Tenderizing local steak
A discussion at a dinner
table the other evening, centered on how
do you tenderize cheaper cuts of steak.
No professional chefs at the table, but
the consensus was that imported Wagyu
was just too expensive for the family
dinner. The local cheaper meat is often
To properly tenderize a
steak, lay the steak out on a plate and
cover each side with approximately 1
teaspoon of kosher/sea salt before
cooking. Use your fingers to gently work
the salt granules into the surface,
breaking down the fibers of the meat.
(For even more flavor, add crushed
garlic to the salt.)
the steak sit with this covering of salt
for 45 minutes to an hour. Longer for
After the waiting period, rinse the salt
off your steaks under cool running
some paper towels to pat your steaks
until they are good and dry, so you can
get the delicious, crispy sear you want.
If you don’t pat them dry, you’re
basically steaming the meat, and steamed
meat is bland and less flavorful.
Season as desired, then grill until
desired doneness. Serve and sit back and
enjoy the satisfied faces around the
dinner table. :-)