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Khun Ocha's Cookbook
 

Update January 30, 2016

The skipper’s favorite pork

This recipe comes from a real skipper’s mate, Sue Bett, who wrote a book for cooks on board yachts. They are deliberately easy with the minimum of ingredients but still have a little gourmet touch to them. You can substitute Gruyere cheese for cheddar if you prefer, or if you want to be really courageous, try some gorgonzola! The mustard is also of your choosing. With pork, the secret is not to cook too long or the meat will dry out.
Cooking Method
With a pulverizer, beat the pork fillets till they are around 1 cm thick. In a heavy based frying pan, without oil, lightly brown both sides of the fillets and place in an oven dish. In a bowl, combine all the other ingredients and spread over the pork fillets. Place in a warm to moderate oven for around 30 minutes or until the cheese turns bubbly and golden. Serve with mashed potatoes, even ‘instant’ with some butter and chopped onion folded in.

Ingredients serves 2
Pork fillets 4
Cream 1 cup
French mustard 1 tbspn
Freshly ground pepper ¼ tspn
Salt to taste
Cheddar cheese (grated) ¾ cup
 


Update January 23, 2016

Great Guacamole

Avocados are still plentiful in the shops and the price has been coming down each week. Guacamole is well known, but there are a few ways to prepare this dish. There is also the problem of telling when an avocado is ripe, which actually is quite easy. Holding the avocado in the palm of your hand, gently squeeze. If it is hard then it is not ripe yet. If it has a little “give” then it is ripe. If it is squishy then it is over-ripe.

Preparation
Cut avocados in half. Remove seed. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and lime juice, jalapeņo pepper, garlic and salt. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
A variation - Coriander Guacamole: Mash avocado, and stir in ingredients as above. Stir in three tablespoons chopped fresh coriander and an additional one tablespoon lime juice. Cover mixture, and let stand at room temperature 30 minutes.

Ingredients
Ripe avocados 5
Red onion finely chopped 2 tbspns
Fresh lime juice 2 tbspns
Jalapeño pepper, medium, seeded and chopped ½
Garlic clove, pressed 1
Salt ¾ tspn
Tortilla chips


Update January 16, 2016

Dijon pork medallions

Pork is a very popular dish that is plentiful and very inexpensive compared to beef. Pork is one of the most nutritious, easily prepared ingredients in the home kitchen. The Dijon mustard gives the flavor to this dish. The addition of the garlic just heightens the flavors. If you want to give it an “Asian” flavor, sprinkle with chopped coriander before serving. An ideal main dish for a dinner party at home.

Cooking Method
In a large skillet or even the wok, over medium heat, melt butter with olive oil until it begins to sizzle; add pork medallions. Cook over medium high heat, turning once, for about 5 minutes or until pork is browned and fork tender.
Remove pork from skillet; set aside. In the same wok add sour cream, milk, garlic and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Pour sauce over pork medallions, garnish with green onions, sprinkle ground black pepper liberally over them and add coriander if desired.

Ingredients Serves 6
Butter 1 tbspn
Olive oil 1 tbspn
Pork fillet medallions 800 gm
Sour cream 1 cup
Milk 1/3 cup
Dijon mustard 2 tbspns
Garlic crushed 2 cloves
Green onions chopped ½ cup
Ground black pepper as garnish


Update January 9, 2016

Pulled Pork

The easiest and most tender pulled pork comes out of the slow cooker. Look to keep the cooking process for about eight hours. By coating the pork with spices and herbs and cooking on a bed of garlic and onions moistened with chicken broth produces a very juicy pork.
Cooking method
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 8 to 10 hours on low, and save the liquid.
Using two forks, shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker and mix to combine. Add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Ingredients Serves 4-6
Yellow onions, thinly sliced 2 medium
Garlic cloves, thinly sliced 4 medium
Chicken stock or low-sodium chicken broth 1 cup
Dark brown sugar 1 tablespoon
Chili powder 1 tablespoon
Sea salt 1 tbspn
Ground cumin 1/2 tspn
Ground cinnamon 1/4 tspn
Pork butt 2 kg cut into chunks
 


Update January 1, 2016

Fried rice from Bali

Here is something a little different from the usual Asian fried rice. The garlic and chillies will give this a little more zing than standard fried rice, but remember that the degree of spiciness is under the control of the cook! The secret with all fried rice is to use the boiled rice left over from yesterday which has been stored in the fridge.

Cooking method
Heat the margarine in the wok and add the onions until they change color. Add the ham strips and garlic and stir-fry quickly and then add the chilli sauce and the chopped spring onions.
Now break up the cold boiled rice and slowly add to the work, letting the rice warm up without burning.
When the rice is thoroughly warmed through, add the prawns, soy sauce and fish sauce and continue stirring until the prawns are also hot.
Serve in a warmed dish and sprinkle with the scrambled egg and finally garnish with the tomato slices.

Ingredients Serves 4
Polyunsaturated margarine 4 tbspns
Onion, coarsely chopped 2
Cooked ham in thin strips 225 gm
Garlic, finely chopped 1 clove
Chilli sauce 1 tbspn
Spring onions, chopped 4
Cold, dry boiled rice 225 gm
Prawns, small peeled 225 gm
Soy sauce 1 tbspn
Fish sauce 1 tbspn
Scrambled eggs 4
Peeled tomatoes, sliced 2


 
HEADLINES [click on headline to view story]

The skipper’s favorite pork

Great Guacamole

Dijon pork medallions

Pulled Pork

Fried rice from Bali