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Khun Ocha's Cookbook

 Update November 26, 2016

Orange Teriyaki Fish

Teriyaki sauce gives its own particular flavor to any dish, so this recipe is good when using the local white fish fillets, which tend to be less flavorsome than the more expensive imported snow fish or cod. This dish then depends for the bulk of its flavor on the marinade. This procedure is best done in a plastic “zip-lock” bag, into which you place the fish and the marinade. Turn it over several times to let the marinade get on all sides and then place in the refrigerator for at least one hour, but three or four is better.

Cooking Method

Combine the marinade ingredients in a small bowl. Place fish in a Ziploc bag and pour marinade over fish. Marinate for at least one hour in the refrigerator.

Remove from the marinade and place fish on heavy duty aluminium foil. Season with salt and pepper. Arrange onion slices over fish. Seal edges of aluminium foil and place on grille at medium heat. Grill for 20 minutes turning once or twice.

Ingredients Serves 4
Orange juice 1 cup
Teriyaki sauce ¼ cup
Soy sauce 2 tbspns
Ground ginger 1tspn
Tabasco sauce 1 tspns
Honey 2 tbspns
Garlic crushed 1 clove
The rest  
White fish fillets (your choice) 750 gm
Onion thinly sliced 1 medium
Salt and ground black pepper to taste

Update November 19, 2016

Orange Ginger Sauce

A few weeks ago the Dining Out Team visited the Royal Cliff Beach Resort and enthused over the Orange Ginger sauce created by Executive Chef Walter Thenisch.  This was served with pan fried Dory fillets and elevated the fish to dizzy heights of culinary delight.

With a little coaxing, Walter was prepared to give the readers of the Pattaya Mail the following recipe for his fabulous sauce.  It is not difficult to make and all the ingredients are available locally.

The other little secret gleaned from Walter was that this sauce is able to be used with Chicken Supreme or Veal Escalope as well.

Cooking Method

In a pan reduce the orange juice by one third over a medium heat.

Add the sherry, white wine and season to taste.

Turn down to a low heat and add the cream and the lemon, thickening with cornstarch till the consistency is smooth.

Pour on the plate and place the fish, chicken or veal on it, then pour the remainder over the top.

Ingredients (makes 500 ml)
Orange Juice 600 ml
Ginger (pickled) 30 gm
Lemon slices 2
Sherry 30 ml
White Wine 50 ml
Cream (35%) 50 ml
Cornstarch 20 gm
Salt and Pepper To taste

Update November 12, 2016

A different chicken

Most chicken dishes rely on chicken breast, but this is one that uses chicken thighs, a much cheaper kind of chicken and just as nutritious. The original recipe calls for the boneless chicken thighs but it is just as easy to remove the bones from drumsticks yourself.

Cooking method

In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and cayenne pepper; marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.

In a large sauté pan over high heat add 2 tablespoons olive oil and sear chicken skin-side down until golden, about 5 minutes. Transfer to a plate skin-side up; set aside. Drain skillet, reserving 1 tablespoon fat, and discard balance. Turn heat down to medium and sauté garlic, onion, and celery for 2 minutes. Stir in stock, rice, 1 teaspoon salt, and ½ teaspoon black pepper. Place chicken in rice mixture, skin-side up. Simmer until rice is tender, about 20 minutes.

Garnish with parsley and serve immediately.

Ingredients Serves 4
Chicken thighs 6–8 boneless
Freshly ground black pepper
Buttermilk ranch dressing 1 cup 
Cayenne pepper 1/4 tspn
Extra-virgin olive oil
Garlic cloves, minced 3
Onion, chopped 1
Celery chopped 1 cup
Chicken stock 2 cups
Pilaf rice 1 cup
Parsley chopped  1/4 cup

Update November 5, 2016

Mango mousse

This recipe is from the famous Colombian chef, Arturo Boada. This one is served at his dining house, which was given the award as one of America’s best restaurants. Here is Arturo’s Mango Mousse (but you can substitute other fruits if mango is not to your taste,

Cooking Method

In a large bowl, dissolve the gelatin in water.

In a separate bowl, beat the cream adding sugar gradually until stiff. (Arturo recommends that the bowl and beaters be thoroughly chilled as well as the cream.) Now fold in the mango puree and the dissolved gelatin with the cream and pour into individual molds. (Arturo lightly sprays the molds with non-stick vegetable oil spray.)

Refrigerate for at least 2 hours. When fully set upend the molds just before serving and present on dessert plates with sliced fruit (even mango) accompaniment.

As yellow mangoes are not as plentiful as green mango (som tum style) I recommend raspberries (my favorite) or strawberries (still in season in Chiang Mai) as these are sweet enough to use as desert.

Unflavored gelatin 1 1/2 envelopes
Whipping cream (chilled) 1 cup
White sugar 1/4 cup
Mango puree 1 cup
Water (cold) 1/4 cup
Fresh fruit or berries as garnish

HEADLINES [click on headline to view story]
Khun Ocha's Cookbook

Orange Teriyaki Fish

Orange Ginger Sauce

A different chicken

Mango mousse