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Khun Ocha's Cookbook

Update November 28, 2015

The Healthy Hamburger

Hands up anyone who has never had a hamburger! But by “hamburger” I mean a proper home-cooked burger and not a commercial fatty one. This recipe has texture and flavor and not so thick you can’t get your mouth around it. Hamburgers are meant to be eaten with two hands on a closed bun!

Cooking method
Combine BBQ sauce and Tabasco sauce in a small bowl and set aside.
Place chicken mince, 1 tbspn BBQ sauce mixture, breadcrumbs in a medium size bowl. Season to taste with salt and ground black pepper. Mix thoroughly then form the mixture into 4 x 1cm thick patties.
Place patties on preheated grill, sauce side down. Brush other side with the remaining sauce mixture. Grill for approximately 5 minutes each side, or until cooked through. Lightly toast rolls on grill during last minutes of cooking.
Assemble burgers using rolls, lettuce, patties, tomato, beetroot, onion and cheese. Stand back and watch them be devoured!

Ingredients Serves 4
Soft hamburger buns 4
Chicken mince 500 gm
Fresh tomato sliced 1 medium
Iceberg lettuce shredded 2 cups
Beetroot canned 4 slices
Onion sliced fine 1 medium
Blue vein cheese crumbled 40 gm
BBQ sauce 3 tbspns
Tabasco sauce 1 tspn
Breadcrumbs ¼ cup

Update November 22, 2015

Crab and Avocado Soup

Avocados are still in season right now. To check the ripeness of an avocado, gently squeeze it, and you should feel a slight “mushiness”. If the avocado feels hard when giving the gentle squeeze, it is not ready for eating. Leave unripe ones in a brown paper bag on top of the fridge for a day or two.
To remove the avocado from its outer shell, slice the avocado in the long axis, running the knife around. Take the avocado in two hands and gently twist and the two halves will separate. Remove the stone, and then with a spoon gently run around the inside of the shell and the green avocado will separate from it. The crabmeat can be tinned or fresh.

Ingredients Serves 4
Crabmeat 250 gm
Avocados, peeled and seeded 4
Onion, finely chopped 1 medium
Chicken stock 1 liter
Heavy cream 500 ml
Butter 4 tbspns
Flour 1 tbspn
Garlic powder ½ tspn
Salt and pepper to taste

Cooking Method
Mash together the avocados and crabmeat.
Sauté the chopped onion in the butter.
Add the flour, garlic powder and chicken stock, then whip until smooth.
Now add the avocado/crab mixture to the liquid and simmer for twenty minutes.
Add the cream and salt and pepper, stir gently and serve.

Update November 7, 2015

Simple Cheeseburger

No fries to go with this burger! Simple and easy but a few tips for better burgers and forget the ketchup.

Cooking method
Mix the ground beef together and divide into 5 equal patties.
Patties should be 1 cm thick and 10 cm wide. Once shaped chill the uncooked burgers in the refrigerator for 10 min.
Preheat your grill or cast-iron skillet and warm over medium-high heat until just smoking. Sprinkle both sides of the patties generously with sea salt. This is not only for flavor but also to build a good crust.
Place the patties on the grill or skillet. They should sizzle upon contact.
Cook 2 min on the first side for medium-rare or 3 min if you like them medium-well. Flip the burgers and top each one with a slice of cheese. Sprinkle with black pepper and cover and cook for 2 to 3 min longer.
Now split the buns and toast cut side. Butter buns and place lettuce, onion and beetroot and then top with the patties and cheese and the other half of the bun.

Ingredients Serves 4 and an extra
   (greedy) 1
Brisket 450 gm
Sirloin 450 gm
(Coarsely grind meat together)
Sea salt and freshly ground black pepper
Cheddar cheese 5 slices
Burger buns 5
Butter 45 gm
Beetroot 5 slices
Onion 5 slices
Lettuce 5 leaves

HEADLINES [click on headline to view story]

The Healthy Hamburger

Crab and Avocado Soup

Simple Cheeseburger