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Khun Ocha's Cookbook

Update April 30, 2016

Scrambled Eggs with a bit more

One of the most popular breakfast items is surely scrambled eggs. Unfortunately, there are many breakfast cooks who simply whisk the eggs, drop in the frying pad, toss a couple of times and serve. Such a shame, as the morning scrambled egg does not need much embellishment to make it into an interesting, as well as wholesome, dish.

Cooking Method
In a mixing bowl, beat eggs, milk, salt, and ground black pepper together until well blended. Melt butter in frying pan over medium-low heat until hot (or if being very health-conscious, use polyunsaturated margarine); pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula.
Cook until eggs are almost set; fold in tomato and shallots. Heat scrambled eggs through; serve immediately.
(If you wish to give this recipe even more flavor, add chopped green and red capsicum with the tomato and shallots and one teaspoon of chopped coriander leaf as garnish.)

Ingredients Serves 4
Large eggs 8
Milk ¼ cup
Salt ½ tspn
Ground black pepper 1/8 tspn
Butter 2 tbspns
Large tomato, chopped 1
Finely chopped shallots 1 tbspn

Update April 23, 2016

Bell Pepper Oysters

I made a pig of myself at Mantra and ordered half a dozen oysters, and it made me think of a simple oyster dish you can make at home. Oysters are plentiful and cheap in Pattaya. You can buy a bottle of shelled oysters at your local fish market for around B. 100. This recipe calls for the oysters to be baked at 450 degrees, so no worries about eating raw oysters either.

Cooking method
Put a layer of rock salt along the bottom of a baking dish. Embed the 24 oyster shells on the rock salt and now place the oysters on the shells (if small, put more than one in the shell). In a small mixing bowl, cream butter; blend in onion, parsley, and green pepper. Add a teaspoon of lemon juice and add salt and black pepper to taste. Spoon butter mixture on to oysters and top each with a small piece of the partially cooked bacon. Bake at 450 degrees until bacon is crisp and oysters have curled at the edges. Serve with additional lemon juice.

24 oysters and 24 shells
Butter 1 cup
Chopped onions ˝ cup
Chopped fresh parsley 1/3 cup
Green bell pepper finely chopped 2 tbspns
Bacon, partially cooked, cut in quarters 6 strips
Rock salt
Fresh lemon juice
Salt and cracked black pepper


Update April 16, 2016

Pork Piccata

If you enjoy Italian cooking, then you will like this week’s recipe. It can be done with chicken instead of pork, but I think the pork variant is better. The only real secret in this item is to make sure the pork medallions are flattened to the same thickness, so they cook evenly and together.

Cooking Method
Flatten the pork medallions between two pieces of waxed paper with a meat pounder until thin. Heat the butter and olive oil in a sauté pan over medium-high heat. Sauté the flattened medallions for about 1-2 minutes each side. Remove and reserve to a platter and cover with tin foil to keep warm.
Now, deglaze the pan with the wine and lemon juice, loosening all of the browned bits stuck to the pan and bring to a boil. Season with salt and pepper to taste, and add the parsley.
Place the pork medallions on a serving plate, cover with the sauce and serve immediately. Goes well with steamed rice.

Ingredients serves 2
Pork medallions 4
Olive oil 1 tbspn
Butter 1 tbspn
White wine ¼ cup
Lemon juice 1 tbspn
Salt and freshly ground black pepper to taste
Parsley, chopped 1tbspn

Update April 9, 2016

Pork with Herb Grilled Vegetables

This recipe was inspired by Arturo Boada, who was a guest chef at the Royal Garden.
I have simplified the vegetable cooking, reducing it to a simple saute in the herb mixture (forgive me, Arturo!).

Cooking Method
In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper. Season lightly with salt and black pepper.
Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot. Rub the pork on both sides with the remaining olive oil and season with salt and pepper. Now grill the Pork on both sides (about two minutes per side for medium rare, three minutes per side to cook through).
Remove the pork and add the vegetables and the combined herbs and sauté quickly in the herb oil.
Place the pork on plates, add the vegetables and pour the last of the herb grill oil over the top.

Ingredients  Serves 2
Pork steaks 1 cm thick 2 x 125 gms
Balsamic vinegar 2 tbspns
Garlic (minced) 1 clove
Basil, fresh chopped 1 tbspn
Mint, fresh chopped 1 tbspn
Olive oil 3 tspns
Sugar ¼ tspn
Cayenne pepper 1 pinch
Salt and fresh ground pepper to taste
Seasonal Vegetables 60 gms
(capsicum, baby corn, broccoli etc)

Update April 2, 2016

Pulled Pork with a little extra

I believe this is originally an American way of presenting pork, and it certainly is a very flavorsome way. Warning – it takes several hours to cook, so you need a slow cooker and patience, even though the actual preparation does not take long!

Cooking method
Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds using two forks, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. Serve with Panini bread with sides of pinto beans, corn, tomatoes and coleslaw.

Boneless pork shoulder, skin and excess fat removed 1.4 kg
Onion, chopped 1
Chicken broth  ½ cup
BBQ sauce  2 cups 
Mustard 2tbspns
Honey 2 tbspns
Soy sauce 1 tbspn
Salt and pepper


HEADLINES [click on headline to view story]

Scrambled Eggs with a bit more

Bell Pepper Oysters

Pork Piccata

Pork with Herb Grilled Vegetables

Pulled Pork with a little extra