 |
|
 |
|
Khun Ocha's Cookbook |
|
|
|
Japanese Grilled Chicken Satay
The secret with
Japanese grilled chicken is to BBQ the chicken several
times, with steeping in a marinade in between. The sugar and
ginger in the marinade gives the chicken a very different
taste, caramelizing the outer surface. This is a traditional
Japanese dish, but all the ingredients are available
locally.
Cooking method
Soak the skewers in
water for 10 minutes. Wash chicken breasts, and cut into
bite sized pieces and then thread on to skewers. Place over
a charcoal BBQ or under the grill until partially cooked.
Mix sake, soya sauce and sugar and pour into a wide flat
bowl. Lay skewered chicken in the marinade for five minutes,
then turn over and leave for another five minutes.
Now return to the BBQ and grill for another two minutes each
side. After this, return to the marinade and repeat the
marinade process. Now complete the final BBQ grilling while
brushing the remaining marinade over the skewered chicken,
to produce a dark shiny glaze. Sprinkle with the powdered
ginger.
Shred the cucumber and sprinkle with salt and serve the
chicken skewers on small plates and garnish each with a
mound of cucumber.
| Ingredients |
serves 2-3 |
| Chicken breast fillets |
6 |
| Sake |
½ cup |
| Dark soya sauce |
1/3rd cup |
| Sugar |
60 gm |
| Powdered ginger |
2 tspns |
| Cucumber |
1 small |
| Salt to taste |
| Skewers |
6 |
|
|
Bell Pepper Oysters
After finding that the Mantra restaurant has
“Oysters and Bubbles” on a Monday night, reminded me of the
versatility of oysters, from natural, Kilpatrick, Mornay and
this one, Bell Pepper oysters. The alternative name for this
dish is ‘Oysters Casino’.
Oysters are plentiful and cheap. You can buy a bottle of
shelled oysters for less than B. 200. 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. 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.
| Ingredients |
serves 4 |
| 24 oysters and 24 shells |
| Butter |
1 cup |
| Chopped onions |
½ 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 |
|
|
Super Cheeseburger
This recipe is more of a “how to” than an original recipe.
However the end result is definitely worth it, and you can
decide the fillings for the burger. If you are feeding
Australians, remember to include beetroot and onion!
Cooking Method
Combine cheese, bacon pieces, and BBQ sauce in a
bowl. Stir together and refrigerate.
Season the ground beef with salt and pepper in a large bowl,
and mix in with your hands to ensure even mix.
Roll ground beef into tennis ball size and place on a
parchment lined baking tray.
Using a clean, empty soft drink can, press the can into the
ball of beef to create a deep bowl. Make sure to smooth out
any cracks.
Remove the cheese mixture from the refrigerator and fill the
bowls and refrigerate for 2 hours.
Preheat the grill to 175 C.
Cook burger bowls over indirect heat for 25-30 minutes.
Place lettuce on an opened bun, and place the cooked bowl on
top of it and another piece of lettuce on top and then close
the burger bun and serve.
| Ingredients |
Makes six burgers |
| Cheddar cheese, shredded |
1 ½ cups |
| Bacon cooked, cut into pieces |
½ cup |
| BBQ sauce |
½ cup |
| Ground beef |
1 kg |
| Salt |
1 tspn |
| Pepper |
2 tspns |
| Burger buns |
6 |
| Lettuce |
12 pieces |
|
|
Malaysian “Tom Kha”
This Malaysian soup is
similar in some ways, but is not to be
confused with the Thai Tom Kha Gai. This
Malaysian recipe calls for the coconut
cream from the can, not the thinner
coconut milk. Secret is to open the can
without shaking and gently pour off the
milk, reserving the cream. You can spice
it up even a little more by increasing
the chilli paste, but first time, I
would recommend leaving it at one
teaspoon. There are many Malaysian curry
pastes which will do, Yeo’s mild
Malaysian curry paste is very suitable
for this recipe.
Cooking Method
Slice the chicken breast
into thin strips and put aside. In the
wok put the chicken stock, sliced
onions, curry powder, chilli paste and
dried shrimps. Stir and boil for five
minutes. Now put in the coconut milk and
the sliced chicken, stirring gently as
the soup thickens.
Bring to the boil again,
add the lemon juice and salt and serve
immediately.
| Ingredients |
Serves 2-4 |
| Chicken stock |
200 ml |
| Sliced skinless chicken breast fillet |
200 gm |
| Sliced onions |
2 |
| Malaysian curry powder |
1 tspn |
| Chilli paste |
1 tspn |
| Dried shrimp |
2 tspn |
| Coconut milk thick |
300 ml |
| Lemon juice |
2 tspn |
| Salt |
to taste |
|
|
|
|
|
|
 |
|
|
