Khun Ocha's Cookbook
Malaysian Chicken in Coconut Milk
Thursday, 16 May 2013 11:33
This Malaysian soup is not to be confused with the Thai Tom Kha Gai, or Gaeng Gari Gai. They are quite different, and this recipe calls for the thicker coconut cream from the can, not the thinner coconut milk. You…
A dessert of steamed ginger eggs
Thursday, 09 May 2013 13:16
Desserts in Thailand tend to be very cloying, but this dessert is a very different dish, coming originally from Japan. It is a light and sweet dessert and the presentation of this is important, as it is with most Japanese…
Solero’s Mango Mousse
Thursday, 02 May 2013 11:41
A few years ago now, I had the pleasure of meeting up with the famous Colombian chef, Arturo Boada, who was over from Texas as the invited chef for the Royal Garden (Marriott), to prepare some new recipes for the…
Refreshing Gazpacho
Thursday, 25 April 2013 12:47
We are in the hottest part of the year, but here is a soup to cool and refresh. This soup is noteworthy in the fact that it is served cold. This makes it the ideal hot weather starter for any…
Khao Tom (Thai Rice Soup)
Wednesday, 17 April 2013 15:19
This is probably the definitive Thai dish, and one of the commonest staples in Thailand. Khao Tom (rice soup) can be found anywhere, and most city blocks will have at least one local ‘restaurant’ that specializes in this dish. Khao…
Louisiana Oysters ‘Taco’ style
Thursday, 11 April 2013 12:57
Oysters always have a little magic associated with them, and for many there is nothing to beat Oysters Natural with a little lemon juice and Tabasco, but don’t believe everything you hear about the power of oysters, especially if you…
Asian BBQ Prawns
Thursday, 04 April 2013 13:29
Throw another prawn on the Barbie, as the Aussies would say. Prawns are a favorite food for BBQs and this is a quick and easy recipe to produce some lip-smacking BBQ prawns. The important factor is the preparation of the…
Pork Cordon Bleu
Thursday, 21 March 2013 11:54
Pork “cordon bleu” is a simple, yet satisfying dish for both the cook and the diners. “Cordon bleu” is from L’Ordre des Chevaliers du Saint Esprit, a 1578 AD elite group of French knights. Apparently the group became known for…
Crabmeat Supreme
Thursday, 14 March 2013 13:11
This is a very tasty way of presenting the crustacean as deep fried crab balls. The red bell pepper (capsicum) does impart a little flavor and color to the mixture. The green pepper will give some zing and can be…
Kai Yat Sai
Thursday, 07 March 2013 11:32
A simple dish and is traditionally Thai. The filling can be chicken, pork or prawn, but chicken is my favorite and is the one presented here. It is not a difficult dish to prepare, and my local stall makes it…
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