Khun Ocha's Cookbook
Pork fillets with ginger
This is a mainland China recipe and
though similar to the Thai Gai Pad Khing
uses more ingredients and some different
flavors with the use of rice wine, honey
and sauces. Sherry can be used in place
of the rice wine if difficult to
procure. Use the lean pork fillets or
you can even substitute skinless chicken
the pork into thin strips and dry on
Heat the oil in the wok and add the
onions, stir-frying until transparent.
Add ginger root and garlic and stir.
Now add the pork strips, rice wine,
sugar, honey, light soy sauce and dark
soy sauce. Bring to the boil and cook
until the liquid has been reduced 50
Transfer to a serving dish, garnish with
the chopped scallion and serve with
Japanese Grilled Chicken satay
The secret with
Japanese grilled chicken is to BBQ the chicken several
times, with steeping in a marinade in between. The sugar
and ginger in the marinade gives the chicken a very
different taste, caramelizing the outer surface. This is a
traditional Japanese dish, but all the ingredients are
Soak the skewers in
water for 10 minutes. Wash chicken breasts, and cut into
bite sized pieces and then thread on to skewers. Place over
a charcoal BBQ or under the grill until partially cooked.
Mix sake, soya sauce
and sugar and pour into a wide flat bowl. Lay skewered
chicken in the marinade for five minutes, then turn over and
leave for another five minutes.
Now return to the BBQ
and grill for another two minutes each side. After this,
return to the marinade and repeat the marinade process. Now
complete the final BBQ grilling while brushing the remaining
marinade over the skewered chicken, to produce a dark shiny
glaze. Sprinkle with the powdered ginger.
Shred the cucumber and
sprinkle with salt and serve the chicken skewers on small
plates and garnish each with a mound of cucumber.
Sautéed prawns in white wine and cheese
Thailand is lucky in that prawns are
always plentiful, with salt water and
fresh water varieties, and in your local
market are very cheap. Large prawns can
be found cheaply even in the
supermarkets. The flavor from using
coriander makes this an ‘Asian’ dish.
One important feature with all prawn
dishes is not to overcook, otherwise the
prawns will get very tough and rubbery.
It is also
suggested that you remove shells, heads
and tails and de-vein the prawns before
cooking, although some people like the
tails left on. (Thais are also partial
to the heads, but these are not so
acceptable to the foreign palate.)
In the wok, sauté
onions and garlic in olive oil until
golden. Add the prawns and sauté for
two minutes, then add white wine,
tomatoes and lemon juice and sauté for
five more minutes, stirring constantly.
Add salt and pepper
to taste, add bread crumbs and cheese
and sauté for two more minutes.
Serve over a bed of
rice or noodles and sprinkle with the