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Update January - July, 2020


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Update by Thanaphon Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Orange Teriyaki Chicken

Teriyaki sauce gives its own particular flavor to any dish, so this recipe is good when using chicken breast fillets. 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 chicken 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 chicken in a Ziploc bag and pour marinade over chicken. Marinate for at least one hour in the refrigerator.

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


You can be a Cordon Bleu chef with a chicken

Chicken “Cordon Bleu” is a satisfying dish for both the cook and the diners, though the chicken might have other ideas.  “Cordon bleu” comes from L’Ordre des Chevaliers du Saint Esprit, a 1578 AD elite group of French knights.  The group became known for their extravagant and luxurious banquets, known as “cordon bleu” (blue ribbon). 

Cooking Method

Flatten chicken breasts with the heel of your hand.  Wrap a slice of ham around a piece of cheese about 5 cm long and 0.5 cm wide and then wrap the chicken breast around the ham and cheese.

Dip the breasts in flour, then in the egg wash (a beaten egg in 100 ml milk) and then in finely crushed bread crumbs.  Brown in hot oil about 4 minutes a side.

Finish the chicken cordon bleu in the microwave on medium for around one minute to ensure the cheese has melted.


Elephant and onion Stew

This recipe is one I bring out every couple of years or so, and it still makes me smile.  It was given to me by David Levine, a chef who had been in Thailand for some time, so was au fait with the ingredients.  The principal constituent is freely available in Thailand, and in fact, you would probably be in line for a City Administration grant if you took a couple from the streets any night.  The rabbits are harder to find, but I believe you can get them on special order at supermarkets.  It is not a quick stir-fry in the wok on the street behind the kitchen, but apparently is worth the effort.

Cooking Method

Cut elephant into bite sized pieces – preferably put aside around four months for this part.  Cook over a kerosene fire for three months, or until tender.  Now add onions, salt, pepper and flour and cook until done, generally around two days.  If more people arrive than expected then add the rabbits at this final stage (do this only if necessary, as most people don’t like hares in their soup).


Asian BBQ Prawns

Throw another prawn on the Barbie, as the Aussies would say.  Prawns are a favored item for BBQ’s and this is a quick and easy recipe to produce some lip-smacking BBQ prawns.  The important factor is the preparation of the prawns.  Though thawed prawns can be used, it is better to use fresh ones.  Get good medium to large sized ones and remove the heads, tails and shell.  Gently cut the prawn down the back and remove the vein.

You can substitute chilli paste for the cayenne pepper, but make sure you dissolve it thoroughly in the oil.

Cooking method

In a bowl, add the salt, turmeric, Five Spice and cayenne pepper to the oil.  Stir until the salt dissolves.  Drop the prawns into the oil and leave for one minute.  Remove and thread the prawns on wooden skewers that have been soaked in water.  Place prawn skewers on the BBQ plate and cook for 3-4 minutes, brushing with oil if necessary.  Serve hot.

You can make an interesting dipping sauce made from Thai Chicken dipping sauce, rice wine or sherry and ginger syrup in equal proportions.


Avocado Pasta

Avocados are currently in the shops, and while they are great sliced with lemon juice drizzled over them and some ground black pepper, there are other ways of using the avocado.  This recipe is simple and all you will need is a blender.  Quantities are not so important, so just use what you have got.

Cooking Method

Put your pasta on to cook in a large pan of boiling, salted water.  Scoop out the flesh of your avocados, discarding the skins and pips.  Pop it into a blender with your lemon juice, garlic, olive oil, salt and basil.  Blend until smooth and creamy.

Taste at this stage and add more salt/pepper if needed.  When satisfied with the taste, set it aside until your pasta is ready and drained.  Toss together in a large bowl and sprinkle with freshly grated parmesan (better than the dried grated cheese you buy in a shaker).

If you have a couple left over basil leaves, pop them on top.  Serve family style at the table.


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]

Orange Teriyaki Chicken

You can be a Cordon Bleu chef with a chicken

Elephant and onion Stew

Asian BBQ Prawns

Avocado Pasta

Sweet Vietnamese Pork

Prawn and Oyster Five Spice

Pork with Herb Grilled Vegetables

Pork satays

Spicy Tuna Salad (Inuit style)

Creamy Prawn Pasta