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Khun Ocha's Cookbook
 

November 17, 2018 - November 23, 2018

A Cajun Chicken sandwich?

This is certainly not your average sandwich, and one that does take 25 minutes from idea to plate (10 minutes preparation and 15 minutes cooking).  The recipe is for two, so you should halve the quantities if you are making this as a treat for yourself.  (And it is a treat!)

(Chinese Five Spice is more easily obtained that Cajun seasoning.)

Cooking Method

Season the chicken breasts with salt, your choice of spices, and pepper.  Cook chicken breasts in a nonstick frying pan for five minutes, then turn and cook for about another four minutes until cooked through but still moist and juicy.  Now squeeze a little lemon juice over them.

While the chicken is cooking blend the blue cheese and mayonnaise together.

Layer the salad ingredients on top of the slice of bread and slice the chicken thinly and place on top, followed by the blue cheese mayo.

Sandwich together with the remaining bread and eat warm.


November 10, 2018 - November 16, 2018

Thai-style Garlic Prawns

I had sizzling garlic prawns at Yupins restaurant the other night, and that made me think of a Thai version of garlic prawns, as opposed to the European style. With prawn recipes, the time is in the preparation, not the cooking. Do not overcook prawns or they become rubbery.

Cooking Method

First peel and devein the prawns cutting down the back of the prawn with a sharp knife. Thais like to eat the tails, foreigners do not. Set prawns aside. Combine oil, garlic, chili and paprika in a large saucepan. Heat over medium heat for 3 minutes or until oil becomes aromatic. Increase heat to high.

Now add prawns. Cook, stirring, for 2 to 3 minutes or until prawns begin to turn pink. Add sherry and cook for a further 1 minute or until prawns are cooked through. Remove from heat. Toss through parsley. Spoon prawn mixture into bowls. Serve immediately with crusty bread.


November 3, 2018 - November 9, 2018

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 experienced home cooks, and the consensus was that imported Wagyu was just too expensive for the family dinner, especially with non-professional weekend BBQ chefs.

The local cheaper meat is often called Thai-French.

Ingredients

Steaks as needed for the number of dinner guests

Sea Salt 2 tspns

Cooking Method

To properly tenderize the steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of 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.)

Let the steak sit with this covering of salt for 45 minutes to an hour.  Longer for thicker cuts.

After the waiting period, rinse the salt off your steaks under cool running water.

Use 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.  Try to avoid ‘well done’ as steak done this way is always tougher.

 


 
HEADLINES [click on headline to view story]

A Cajun Chicken sandwich?

Thai-style Garlic Prawns

Tenderizing local steak