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Update December 2017


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Update Saturday, Dec. 9 - Dec. 15, 2017

Thai eggs with peppers

This is an interesting derivation from Hungarian eggs, and is something that can be made from items found in most family fridges.  These types of home cooking always reflect not just the tastes of the region, but also the most abundant and cheapest ingredients.  While the recipe calls for green bell peppers (capsicum), red or yellow can be used.

Cooking method

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

Now add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper to taste.  Add eggs, mixing well.  Simmer, covered, for 5 minutes.  Sprinkle with chopped coriander and serve immediately.

Ingredients Serves 4-6
Vegetable oil 3 tbspns
Onion, minced 1 medium
Garlic, chopped 1 clove
Green bell pepper, chopped 1
Tomatoes, roughly chopped 2 medium
Salt and freshly ground black pepper
Coriander fresh chopped finely 1 tbspn
Eggs, lightly beaten 2 large

 


Update Saturday, Dec. 2 - Dec. 8, 2017

Garlic Prawns

One dish that you will find anywhere in the world, is garlic prawns.  A taste sensation, even for those who normally shy away for prawns.  Here in Pattaya you can find plenty of prawns in the fresh markets, and even in the supermarkets.  If these are not available, you can always use frozen prawns, de-frosting in water until all the ice is melted.

I also recommend de-shelling the prawn, removing head and tail, and slicing down the back to remove the dark colored vein.  However, if you are making this for some N.E. villagers, they enjoy crunching their way through everything.

Cooking method

In a wok or a large pan heat the oil and butter.  Add the prawns and garlic and stir well.

Stir fry, moving the prawns around all the time until the prawns are pink (about 4-5 minutes).

Season with salt and freshly ground black pepper and scatter the chopped coriander over them as garnish.  Serve at once if they are as an appetizer, or over Jasmine rice as a main.

Ingredients Serves 4-6
Olive oil 1 tbspn
Butter 50gm
Prawns 12 large raw
Garlic 2 cloves, crushed
Salt and freshly ground black pepper
Coriander, chopped small handful


 
HEADLINES [click on headline to view story]

Thai eggs with peppers

Garlic Prawns


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