Make Chiangmai Mail | your Homepage | Bookmark

Chiangmai 's First English Language Newspaper

Pattaya Blatt | Pattaya Mail | Pattaya Mail TV

Khun Ocha's Cookbook

Update September 26, 2015

Braised Five Spice Coconut Prawns

The use of desiccated coconut is very popular in Malaysia, and this recipe has its origins there. For authenticity substitute Garam Masala instead of the Five Spice. A flavorsome way to present prawns.

Cooking Method

Clean the prawns, remove head and tail and vein down the back. Dry and then flood with lemon juice and stand for 15 minutes. Place desiccated coconut in a bowl with 5 tablespoons of boiling water and leave for 15 minutes.

After standing for 15 minutes, in the food processor, place the coconut, onion, garlic, coconut milk, turmeric, Five Spice, chili paste and puree the mixture, adding water to keep the mixture quite thin in consistency.

Now boil the mixture and put half of it in a baking dish, adding the prawns and then pouring the rest of the mixture over the prawns.

Cover the baking dish and bake in the oven at 220 degrees Celsius for 8-10 minutes. Serve immediately on steamed rice and then sprinkle the spring onion over them as garnish.

Ingredients Serves 4-6
Large prawns 750 gm
Lemon juice 3 tbspns
Desiccated coconut 50 gm
Onions, chopped 2
Garlic, chopped 2 cloves
Coconut milk (canned) 250 ml
Chili paste 1 tspn
Turmeric powder 1 tspn
Five Spice 1 tspn
Spring onion, chopped 4


Update September 20, 2015

Oysters Kilpatrick

I was reminded of this way of presenting oysters after dining at Nong Bistro on Siam Country Club Road. Local oysters generally come without shells, but to serve Kilpatrick Oysters, you will need some shells. Buy some unshelled ones as well (or beg for the shells from your local restaurant).

Cooking Method
Remove oysters from shells and put aside. Put shells on a baking sheet and heat in a moderate oven. Mix Worcestershire sauce and cream. When shells are hot, return oysters to shells. Use tongs to handle the shells, as they get very hot. Add a little of the cream mixture to each shell; sprinkle with salt and pepper. Note that if the oysters are small, you can put more than one in the shell, using some of the cheaper local market oysters.
Top each oyster shell with chopped bacon and fine breadcrumbs. Place baking sheet under a hot griller and grill until bacon is crisp (but not burned) and oysters are warmed through. You can also give them another splash of Worcestershire sauce just before serving. For a final touch place the hot shells on a bed of sea salt.

Ingredients Serves 4
Oysters on the shell 24
Worcestershire sauce 1 tspn
Cream 1 cup
Salt and pepper to taste
Bacon, chopped finely 250 gm
Fine breadcrumbs

Update September 12, 2015

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

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

Update September 4, 2015

Whatever’s left in the fridge Omelette

An omelette (also spelled ‘omelet’) is a very easy and quick dish and extremely versatile. Clever cooks will find all sorts of interesting ingredients to throw into an omelette. The following recipe can be adapted to what you have left over in your fridge too, but if you are new to cooking eggs in this way, just be guided by this good old standard.

Cooking Method
Break the eggs into a bowl. Add water, salt and pepper, and mix well. Leave to stand for 10 minutes.
In a non-stick frying pan put in the butter and melt over medium heat and swirl around to cover bottom of pan.
Stir the eggs, add everything you have prepared and pour into pan, swirling to evenly spread the mixture.
Reduce the heat to low, gently lifting up edges of omelette with a spatula as it sets. Add some extra butter if needed to avoid sticking. When the omelette is almost set, fold into two, sprinkle the cheese on top with some more ground black pepper. Cook for one more minute and serve immediately.

Ingredients Serves 4
Large eggs 4
Butter 60g
Large onion (chopped fine) 1
Bell peppers (red and green) 2 chopped
Garlic (chopped) 1 clove
Ham (sliced and chopped) 50 gm
Cheese (grated) 15 gm
Salt to taste
Freshly ground black pepper
Cold water 1 tbspn

HEADLINES [click on headline to view story]

Braised Five Spice Coconut Prawns

Oysters Kilpatrick

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

Whatever’s left in the fridge Omelette