EATING OUT & KHUN OCHA'S COOKBOOK
Kao Soi made easy
Kao Soi is a Burmese
curry. Being a “peasant” meal it was made with chopped
chicken, including the bones, but fillet is best. This
recipe uses pre-prepared Kao Soi Seasoning Mix (Lobo),
available at all major supermarkets.
Ingredients Serves 4
Chicken thigh fillet 500 gm
Coconut milk 600 ml
Lobo Kao Soi Mix 1 pkt
Fish sauce 10 ml
Soy sauce 5 ml
Lemon juice 5 ml
Cooking oil 100 ml
Egg noodles (“bamee”) 300 gm
Peanuts (roasted and ground) 4 tbspns
Onion (chopped) 4 tbspns
Shallot (chopped) 4 tbspns
In the wok, heat 200 ml coconut milk
and stir in the seasoning mix (low heat for 2 minutes). Increase to medium
heat, add chicken thigh pieces and cook for 3 minutes.
Now add rest of coconut
milk, 600 ml of water, fish sauce, soy sauce, lemon juice
and sugar. Lower heat and simmer for around 6 minutes.
In a separate wok add
oil and when hot add half the egg noodles and fry till
crisp. This will not take long. Remove from the oil and
allow to drain.
In a small pot, add the
remainder of the egg noodles to boiling water and boil for 2
Put equal portions of
soft egg noodles into four bowls. Add the chicken and curry
to each. Put fried noodles on top, then sprinkle with
onion, peanut and shallot.
Refreshing Salmon entree
In this climate, cold
delicacies go down very well. This salmon dish is a cool
and most refreshing entree. It is also one of the easiest
dishes you will ever make, the hardest part is making the
honey dew melon balls. If you do not possess a melon
baller, then you can always make nice scoops with a large
spoon. If the worst comes to the worst, cut it in slices!
You can make this dish a few hours before the guests arrive
and keep it in the refrigerator, but apply the coconut cream
and garnish just before serving.
Ingredients Serves four
Salmon (fresh is best but tinned is fine) 200 gms
Salt and pepper to taste
Honey dew melon
Chives or Coriander as garnish
Chop salmon into ½ cm dices and combine
in a bowl with the onion, garlic, lime juice, oil and a dash of salt and
Mix well and shape into
four balls. Place on a plate and flatten slightly.
Surround each with
three balls of melon and three of cucumber.
Drizzle coconut cream
over these and garnish salmon with a herb like chives or
Hor Mok Talay (Steamed seafood curry)
This is a very typical
Thai dish and is generally on the menu of all seafood
restaurants. All the ingredients are available at the local
markets, though if you are not too fluent in the Thai
language, take a native Thai speaker with you. Although the
recipe calls for sea perch, any white fish will do.
Ingredients Serves 4
Prawns de-shelled, deveined 100 gm
Squid bite-sized pieces
Sea perch sliced fillet
Kaffir lime leaf finely sliced 1 tbspn
Sweet basil leaves
Red chilli thinly sliced
Pound the Hor-mok chilli into a paste
and add 2 ½ cups of the coconut cream in a bowl and stir well. Add the
prawns, squid, crabmeat, and sea perch and stir gently to mix well, adding
fish sauce to taste. Make a bed of sweet basil leaves and shredded cabbage
in the bottom of a large bowl and spoon the seafood mixture onto this. Pour
the remaining ½ cup of coconut cream on top and sprinkle with chilli and
kaffir lime leaf.
Place the bowl in a
steamer in which the water is boiling and steam over high
heat for about 15 minutes. Remove from the steamer and it
is ready to eat.
French Onion soup (for English speakers)
French Onion soup is
one of those dishes that everyone knows and everyone has
tried, but unfortunately can be incorrectly prepared. This
recipe is close to the original, is easy to prepare but
relies on sherry and tasty cheddar cheese for its flavors.
Large onions (sliced)
Lemon zest from one lemon
Beef stock cubes
Cheddar cheese (grated) 8 tbspns
Ground black pepper to taste
Dissolve the beef stock cubes in the
two liters of water. Fry onions in butter until soft. Now add the beef stock
and zest of lemon and simmer for 10 minutes. Strain off the zest and add the
sherry. Prepare four soup bowls and place one slice of toast in each. Pour
the soup over the toast and top with two tablespoons of cheese. Grind some
black pepper over the cheese and place in microwave for a few seconds until
the cheese starts to melt and then serve immediately.
Stuffed Bell Peppers (Capsicum)
Stuffed Bell Peppers
are a very flavorsome entrée for your next dinner party.
Very quick and easy to make. The recipe calls for curry
powder and you can take your choice, though I recommend the
yellow Malaysian curry powder as being milder than the Thai
ones. Use chicken breast rather than thigh.
Medium green bell peppers 6
Cooked rice 2 cups
Cooked cubed chicken 2 cups
Chopped celery 1 cup
Chopped onion ¼ cup
Mayonnaise 1 cup
Curry powder 1 tspn
Salt ½ tspn
Ground black pepper dash
Cut tops off peppers; remove seeds and
membranes. Cook peppers in enough simmering water to cover them for 10 to
15 minutes. Drain. Combine cooked rice, chicken, celery, and onion in a
mixing bowl. In a separate bowl, combine mayonnaise, curry powder, salt and
pepper. Gently toss together the mayonnaise mixture with rice and chicken
mixture. Fill peppers; place in a greased shallow baking dish and pour a
small amount of water in the baking dish, enough to cover the bottom. Bake
chicken stuffed peppers at 350° for 30 minutes, or until stuffed peppers are
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