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Update May 2018


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Khun Ocha's Cookbook
 

May 26, 2018 - June 1, 2018

Lemon Garlic Prawns

We have just had a seafood festival in Pattaya, so here is a slightly different way to present the humble prawn.  With Pattaya being a seaside tourist venue, prawns are very cheap in the markets.  Even the larger shopping centers have inexpensive fresh prawns where you choose your own.

This recipe is for a very easy stir-fry, but one that is very flavorsome. Splash the lemon juice and white wine with gay abandon. Preparation takes 5 minutes, cooking 10 minutes and on the table in 15 minutes from go to whoa. Serve with Jasmine rice.

Cooking Method

Remove heads and tails and the shell from the prawns, and also the vein down the back.  Rinse and set to dry.

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.  Splash lemon juice, white wine and seasoning.  Stir through for a minute or two to let the flavors combine, then serve.

Ingredients Serves 4 
Butter 2 tbspns
Parsley, chopped 1 bunch
Garlic, minced 4 cloves
Prawns, shelled 500 gm
Lemon, juice from 1/2 lemon
White wine 75 ml or thereabouts
Salt and ground black pepper, to taste


May 19, 2018 - May 25, 2018

An oyster pig

Having been known to make a pig of myself with oysters, it made me think of a simple oyster dish you can make at home. Oysters are plentiful and cheap in Pattaya.  You can buy a bottle of shelled oysters at your local fish market for around B. 100.  This recipe calls for the oysters to be baked at 450 degrees, so no worries about eating raw oysters either.

Cooking Method

Put a layer of rock salt along the bottom of a baking dish.  Embed the 24 oyster shells on the rock salt and now place the oysters on the shells (if small, put more than one in the shell).  In a small mixing bowl, cream butter; blend in onion, parsley, and green pepper.  Add a teaspoon of lemon juice and add salt and black pepper to taste.  Spoon butter mixture on to oysters and top each with a small piece of the partially cooked bacon.  Bake at 450 degrees until bacon is crisp and oysters have curled at the edges.  Serve with additional lemon juice.

Ingredients serves 4
24 oysters and 24 shells
Butter 1 cup
Chopped onions ½ cup
Chopped fresh parsley 1/3 cup
Green bell pepper finely chopped 2 tbspns
Bacon, partially cooked, cut in quarters 6 strips
Rock salt  
Fresh lemon juice
Salt and cracked black pepper


May 12, 2018 - May 18, 2018

Thai pepper eggs

Thailand claims this recipe as a national dish, but in actual fact, it is not.  This is an interesting derivation from what are generally known as Hungarian eggs, but the derivation is left-overs and is something that can be made from items found in most family fridges.  These types of home cooking recipes always reflect not just the tastes of the region, but also the most abundant and cheapest ingredients.

Cooking method

1. In a large skillet over medium heat, heat oil and add onion and bell pepper.  Sauté until beginning to soften, 2 to 3 minutes.  Cover and then simmer very slowly for 30 minutes, stirring occasionally.

2. Add tomatoes and continue to simmer, covered, for 15 minutes.  Season with salt, pepper and hot paprika to taste.  Add eggs, mixing well.  Simmer, covered, for 5 minutes.  Serve immediately.

Ingredients Serves 4-6
Vegetable oil 3 tbspns
Onion, minced 1 medium
Green bell pepper, cut into ¾-inch dice 1
Tomatoes, cored and cut into ¾-inch dice 2 medium
Salt and freshly ground black pepper to taste
Hot Hungarian paprika, add to taste
Eggs, lightly beaten 2 large


May 5, 2018 - May 11, 2018

Gazpacho (Spanish Cold Soup)

The hot season is almost on us.  Hot soup?  No thank you.  Cold soup, now you’re talking!  My favorite is called Gazpacho, a famous Spanish soup which is served cold.  The use of your blender makes this a very easy soup to make, but do not over blend.  The soup should have a thick consistency.  You can also substitute red and yellow bell peppers for green if you wish.

Cooking method

Using the blender: first chop up the garlic, then add the cucumber and bell peppers (capsicum), adding tomato juice as needed to liquefy.  Finally add the tomatoes and the rest of the juice.  If you want elegance, press through a sieve.  If you’re going for heartiness, just leave it the way it is, which is the traditional way.  Mix in the olive oil and vinegar.  Now refrigerate overnight.

When ready to serve, pour into bowls and garnish with salad vegetables as you see fit: minced or notched and sliced cucumber; thin green bell pepper slices; chopped coriander; and croutons and finally a goodly sprinkle of pepper.

Ingredients Serves 4
Tomatoes canned 1 kg
(or 8 large fresh tomatoes, peeled)
Cucumber peeled and chopped 1
Green bell pepper cored and chopped 1
Onion chopped 1
Garlic 1 clove
Olive oil 2 tbspns
Vinegar white 4 tbspns
Ground black pepper garnish


April 28, 2018 - May 4, 2018

“Drunken” Stir-fried Pork - Pad Khee Mao Moo

This week’s recipe is for those who really enjoy the spicy side of Thai cooking.  It calls for five hot chilies, but remember you can downgrade the thermo-nuclear factor with lesser quantities.  If you decide to do this, I would also recommend that you decrease the quantity of garlic cloves as well.  This is a strongly flavored dish, but is very easy and quick to cook.  You can purchase the pork from the supermarket already minced if you do not have a mincer in the home kitchen.

Cooking Method

In a mortar or food blender, mash the garlic and chilies.  In the wok, heat the oil and add the pounded garlic and chili and stir fry.  When the garlic takes on a golden color, add the pork meat and continue stir frying, turning rapidly.  When the pork is cooked, add the oyster sauce, fish sauce, sugar, and pork stock and stir again.  Now add the basil leaves and coriander and continue stirring for one minute.  Serve with steamed rice.

Ingredients Serves 4
Minced pork 2 cups
Garlic 15 cloves
Chilies (small green) 5
Cooking oil 2 tbspns
Oyster sauce 1 tbspn
Fish sauce (Tiparos) 2 tbspns
Sugar 1 tbspn
Pork stock ¼ cup
Holy basil leaves (Kaprow) ½ cup
Coriander powder 1 tspn

 


 
HEADLINES [click on headline to view story]

Lemon Garlic Prawns

An oyster pig

Thai pepper eggs

Gazpacho (Spanish Cold Soup)

“Drunken” Stir-fried Pork - Pad Khee Mao Moo


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