Khun Ocha's Cookbook
Pork with Herb
This recipe I have
snipped from a South American chef I met. I have simplified
the vegetable cooking, reducing it to a simple sauté in the
herb mixture (forgive me, Arturo!).
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.
Everyone loves a BBQ, and satays make an
ideal BBQ food. Speared on a stick or skewer, you can eat
single-handed while holding a drink in the other! To make
these pork satays memorable, marinate the meat in a Ziploc
bag in the fridge overnight and prepare the skewers the next
day. It is messier, but the result is better. By the way,
use the commercially available peanut sauce you can get in
the local supermarkets.
the pork into flat, bite sized pieces.
In a large bowl, combine the garlic,
onion, coriander, brown sugar, lime
juice, fish sauce and vegetable oil.
Now place the pork meat into the bowl
and thoroughly mix each piece in the
marinade. Pour the meat and marinade
into the bag and leave in the
Before cooking, thread the meat on to
skewers that have been soaked in water
for 30 minutes and cook over a hot BBQ
or on the griller. Do not overcook the
pork. Serve the satays with the
commercially available peanut sauce.
Spicy Tuna Salad (Inuit style)
You do not need to be
close to the North Pole to enjoy this salad. This is one
recipe that not only provides your family with a nourishing
salad, but can help with future health. Tuna fish has the
essential Omega-3 fatty acids for a healthy heart. After
all, 5,000 years of Eskimo cuisine can’t be wrong! Remember
that the degree of spiciness can be altered by using less
Quickly cook the tuna
meat in the wok, or use tinned tuna after draining for a
while. Mix sugar, lime juice, chili powder and fish sauce.
Then add ground rice, fresh shallots, tuna meat and mix
well. Add coriander, roasted garlic, kaffir lime leaf, and
mix and toss gently. Top the salad with fried lemon grass.
Serve with fresh lettuce leaves and other seasonal
vegetables such as string bean, cucumber and basil leaf.
Creamy Prawn Pasta
Pasta is always a good
dish to prepare when entertaining. A
central large bowl with the special
pasta spoon (you do have one?) can be
used as a main course, or as an entree.
You can substitute the prawns with crab
or even a white meat fish. Do not
overcook the prawns as it makes them
Wash pasta, drain and then cook to al
dente. Drain again, rinse in hot water
and keep warm. Melt butter in large
skillet over medium heat, add onion and
garlic; cook until tender. Add flour,
salt and pepper; cook and stir until
smooth and bubbly. Gradually add milk
and Worcestershire sauce. Cook until
mixture boils and thickens, stirring
constantly. Add parsley, Swiss cheese
and mushrooms; cook and stir until
cheese melts. Stir in prawns; cook
until thoroughly heated. Spoon over
cooked pasta. Sprinkle with Parmesan
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