Khun Ocha's Cookbook

Welsh Rarebit (Rabbit)

Thursday, 23 July 2015 11:08
Where did the Welsh “Rabbit” come from? Welsh rabbit may have started life as a dish resorted to when meat was not available. The first record of the word comes in John Byron’s Literary Remains (1725), “I did not eat…

Beef Bourguignon

Thursday, 16 July 2015 09:59
A French style beef stew, but with a little more than the Anglo-Saxon style. Cooking method Tip the beef (cut into large chunks) into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave…

“Authentic” Pizza

Wednesday, 08 July 2015 13:18
Genuine Italian style pizzas are easy to make - if you are Italian. There is an art in making the pizza base and the wood-fired oven completes the package, turning the base into thin and crispy with some color, but…
It used to be, many years ago, that Friday was fish and chips night, so for all the home cooks, here is the perfect chip recipe. Chips are a European staple; however, there are many different styles of chip, ranging…

Kai Yat Sai (Stuffed Thai Omelet)

Thursday, 25 June 2015 10:20
This is a very common Thai dish, available at the side of the road. It is, however, a very tasty and satisfying meal in itself. Cooking Method Heat half of the oil in a wok high heat and stir-fry the…

Durian Ice Cream?

Wednesday, 17 June 2015 14:27
It is Durian time again. At the side of the roads are pick-ups with the spiky fruit that you can smell from 20 meters away, and the signs are brought out for the hotel foyers which state no Durian to…

Cucumber and Lemon Sauce Chicken

Thursday, 11 June 2015 09:46
This recipe is a variation on the Chinese Chicken in Lemon sauce.  There are no difficult items to obtain and your supermarket shelves should provide all the ingredients. Cooking Method Place cucumbers in colander.  Sprinkle with salt, and drain for…

Ginger and garlic prawns

Thursday, 04 June 2015 10:57
This recipe is for the Chinese version, rather than the Thai ginger and garlic prawns. It is a quick and easy wok dish, though you must be careful not to overcook the prawns which will go rubbery or the garlic…
For students of language, as opposed to cooking, today’s recipe has an Italian heritage. The dish itself is an Italian dessert, and the recipe was given to me by Italian chef, Luigi Fadda. You have to admit that the Italian…

Contra Filetto di Manzo sul Letto

Thursday, 21 May 2015 10:36
As you might have guessed, this is an Italian recipe. It was actually given to me by Luigi Fadda when the Amari had the La Gritta restaurant, where the Mantra is today. It is an easy recipe to cook, with…
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