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Khun Ocha's Cookbook

Update August 27, 2016

Chicken in American Mustard sauce

Chicken breasts can be bought everywhere. Chicken in American Mustard sauce is most nutritious, and made with easily prepared ingredients in the home kitchen. The yellow American mustard gives the color and 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. This is 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 chicken breasts. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender.

Remove chicken from skillet; set aside. In the same wok add sour cream, milk, garlic and American mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Pour sauce over chicken, 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
Chicken breast halves skinless/boneless 6
Sour cream 1 cup
Milk 1/3 cup
American mustard 2 tbspns
Garlic crushed 2 cloves
Green onions chopped ½ cup
Ground black pepper as garnish

Update August 20, 2016

Thai Pumpkin Soup

Pumpkin is a very underrated vegetable. It can be used in many ways, and making soup is one of them. The pumpkin base is enough to be able to add many ingredients, such as curry powder, or as in this case, many items from a Thai kitchen. Pumpkin is also very inexpensive while we are all watching the cost of living going up.

Cooking method

In a large pot, heat oil and gently cook onion with brown sugar and garlic over low heat until softened (8-10 minutes).
Skin and chop pumpkin into 2 cm chunks. Add pumpkin, water, coconut cream, chili, lemongrass and fish sauce. Season with freshly ground pepper.
Simmer for about 25 minutes until tender. Remove and puree until smooth.
Just before serving, adjust seasoning to taste and mix in chopped coriander.
Ladle soup into bowls and garnish with a fresh coriander leaf.


Ingredients Serves 4-6
Vegetable oil 2 tbspns
Onion, finely chopped 1
Brown sugar 1 tbspn
Garlic, crushed 2 cloves
Small pumpkin 1
Water 500 ml
Canned coconut cream 250 ml
Sweet Thai chili sauce 1 tbspn
Lemon grass, finely chopped 1 tbpsn
Fish sauce 1 tbspn
Freshly ground pepper
Fresh chopped coriander 50 ml
Coriander leaves for garnish

Update August 13, 2016

Chicken Curry Stew

Stews are great for large hungry families, and for cooks without much time. It is a case of set and forget and call the family to the table 30 minutes later.

Cooking Method
In a deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with salt and pepper, remove but keep warm.

In the pan add celery, onion, bell pepper, and garlic; cook for about five minutes. Add tomatoes, curry powder, thyme and sprinkle of salt. Cover and simmer for about 10 minutes.

Return chicken to the pan and add currants and broth; cover and cook for 30 minutes. Sprinkle with parsley, crumbled bacon and toasted almonds.


Ingredients Serves 4
Broiler chicken 1.5 kg, cut in parts
Bacon 4 slices
Salt ½ tspn
Pepper ½ tspn
Celery chopped ¾ cup 
Onion chopped ½ cup
Green bell pepper, chopped 1
Garlic, minced 2 cloves
Fresh tomatoes, chopped 2 cups
Madras curry powder 2 tspns
Thyme leaves ½ tspn
Chicken stock, hot 1 cup
Currants or raisins ½ cup
Chopped fresh parsley 1 tbspn
Slivered toasted almonds ½ cup

Update August 6, 2016

Funghi al Olio e Limone

Go you like mushrooms? Do you like garlic? If so, this recipe is for you. It is Italian, but neither the olive oil nor the lemon is strong enough to overpower the taste of the mushrooms. Funghi al olio make a terrific addition to an antipasto, and if you can stop yourself from nibbling, you can make them in the morning for the evening meal.

Cooking Method

Heat the olive oil in a large saut pan over high heat, then add the mushrooms. Saut, shaking the pan from time to time, for about five minutes, until the mushrooms begin to exude their natural juices.

Lower the heat to medium, add the garlic and saut for two more minutes being careful that the garlic does not burn. Squeeze the lemon juice over the mushrooms and add salt and pepper to your taste.

Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the mushrooms evenly. Serve at room temperature as part of an antipasto.

Ingredients Serves 4
Olive oil 2 tbspns
Baby mushrooms no stems 500 gm
Garlic, peeled and finely chopped 3 cloves
Juice of 1/2 lemon
Salt and freshly ground black pepper
Italian parsley, finely chopped 2 tbspns
Extra Virgin olive oil 2-4 tbspns


HEADLINES [click on headline to view story]

Chicken in American Mustard sauce

Thai Pumpkin Soup

Chicken Curry Stew

Funghi al Olio e Limone