Sticky Mushrooms & Oysters
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Mix together the rice flour, corn starch and water to make a slurry. Set aside.
  2. Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
  3. Mushrooms, coriander, and garlic all prepped. I used 75 grams of Shiitake mushrooms, stems removed and sliced, and coriander in place of the spring onion.
  4. Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
  5. To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
  6. When the mixture is lump free, add the soy sauce, sugar, white pepper, and spring onions, cook, stirring often, for about 30 seconds to a minute. Remove from heat.
  7. Serve with rice on the side.
Recipe Notes

I buy oysters from local fishermen for 50 Baht/pint. This is low cost. If sourcing from Tesco, you might be over $1 per serving. I will verify the Tesco cost.

This recipe for Sticky Mushrooms & Oysters is adapted from Appon's Thai Food.

Fried Oysters
Fried Oysters
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Fried Oysters
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Votes: 1
Rating: 5
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat some lard or cooking oil of your choice in a large non stick pan, you want about 1/2 inch or so for shallow frying, no need to deep fry these. Heat to just before smoking.
  2. In a shallow bowl, mix together the flour, pepper, and salt. Add the eggs to another shallow bowl and lightly beat them. Place the breadcrumbs in another shallow bowl. The pan is to my left out of view, so you can see the progression from right to left.
  3. Coat the oysters in flour, then coat with egg, then coat with breadcrumbs.
  4. Place in the hot oil, but do not over crowd the pan, work in batches, and cook until golden brown.
  5. Turning the larger ones if not covered in oil.
  6. Drain on paper towels.
  7. Serve with a dipping sauce as desired. Enjoy.
Recipe Notes

I get fresh shucked oysters, about a pint, for 50 Baht, with no math involved this is low cost for 4 servings.

Shortcut: Rendering Lard.

Adapted from an internet recipe.

Pork Chops (Pressure Cooker)
Pork Chops (Pressure Cooker)
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Rating: 5
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Pork Chops (Pressure Cooker)
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Rating: 5
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
  2. Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
  3. Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
  4. When 10 minutes have passed, turn off heat and move the cooker to an unused burn and allow the cooker to release pressure naturally.
  5. When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
  6. Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, chicken gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working.
  7. Served.
Recipe Notes

And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.

Adapted from an internet recipe.

Dill Thai Omelet
Dill Thai Omelet
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Fresh dill is mixed into the eggs before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister, but I did not get any photos, next time for sure.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Dill Thai Omelet
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Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Fresh dill is mixed into the eggs before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister, but I did not get any photos, next time for sure.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
  1. Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  2. While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the dill and mix that in.
  3. When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  4. Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  5. Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
  6. Remove from the pan to a plate and serve with rice on the side.
Recipe Notes

Low cost.

Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.

Recipe provided by my wife's sister.
Thailand.

Spicy Shredded Chicken Salad
Spicy Shredded Chicken Salad
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Rating: 5
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Spicy Shredded Chicken Salad
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Votes: 1
Rating: 5
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. I use my little rice cooker to do steaming, it came with a steamer basket and works perfect for items like this. Three chicken breasts was just a bit over 500 grams, perfect, no one will complain.
  2. Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness.
  3. When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
  4. Heat the oil in a non stick pan on medium heat, when hot, add the garlic and red pepper flakes. Stir fry until fragrant, about 1-2 minutes. Remove from heat.
  5. To the pan, stir in the salt, oyster sauce, soy sauce, and cumin.
  6. Add the cilantro, reserving a small amount for garnish) to the chicken in the mixing bowl and toss to mix that in.
  7. I did use a variant and added one diced red onion.
  8. Add the garlic mixture from the pan and toss to mix well.
  9. Serve and garnish with cilantro or chill and serve with cilantro garnish.
Recipe Notes

The chicken breasts will cost about 30 Baht/500 grams. For 2 servings, this is about 47 cents per serving.

Shortcut: Pickled Red Onion.

Variants: 1. Add diced red onion. 2. Add diced celery. 3. Add diced pickled red onion, excellent!

Inspired by the recipe Spicy Shredded Chicken Salad from Spice the Plate

Quail Egg Wontons
Quail Egg Wontons
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This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. If you do not know how to hard boil fresh quail eggs, a link to that is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Quail Egg Wontons
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Votes: 1
Rating: 5
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This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. If you do not know how to hard boil fresh quail eggs, a link to that is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Ingredients
For Each Skewer
To Fry
  • lard or cooking oil, as needed, OR make from a shortcut
Servings: skewer
Instructions
  1. Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and all 4 edges of the wrapper, place a quail egg on the wrapper.
  2. Fold the corner closest to you over the egg away from you, then roll the egg away from until you see the corners overlapped.
  3. Take the left and right corners and fold them one at a time over the egg as well, so they overlap. Place on a skewer, running the skewer through the corners overlapped, as seen in this photo. I folded the left corner first, then right corner, gives a nice uniform appearance.
  4. Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
  5. Heat a pan with about 1/2 inch of lard or oil (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
  6. Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
  7. Serve with a dipping sauce of your choice.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Quail Eggs. Rendering Lard.

Common street food in Thailand.

Cornmeal Whitefish II (Simplicity)
Cornmeal Whitefish II (Simplicity)
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This a change from Cornmeal Fish I, basically as the result of me taking a nap, and we'll just say that was an extended nap, so I was running late to prepare dinner and this is a delicious result of that error. My wife, and I, actually enjoyed this over the Cornmeal Fish I recipe. When cooking fish, minimum ingredients are need in order not to over power the flavor of the fish. No serving size, times, or quantities are given, this is totally what amount you want to make. And if you want a great fried fish, use lard to fry it in. Link to the shortcut is listed in the Recipe Notes section.
Cornmeal Whitefish II (Simplicity)
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Rating: 5
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This a change from Cornmeal Fish I, basically as the result of me taking a nap, and we'll just say that was an extended nap, so I was running late to prepare dinner and this is a delicious result of that error. My wife, and I, actually enjoyed this over the Cornmeal Fish I recipe. When cooking fish, minimum ingredients are need in order not to over power the flavor of the fish. No serving size, times, or quantities are given, this is totally what amount you want to make. And if you want a great fried fish, use lard to fry it in. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Cut your whitefish fillets in half if you like, easier to manage that way.
  2. Place some cornmeal in a shallow dish, season the cornmeal with lemon pepper as desired.
  3. Heat a large non stick pan with 2-3 tablespoons of lard. When the oil is hot, dredge each fillet in cornmeal, coating it well. place fillets in the hot lard. cook until golden brown on the bottom then turn fillets over with tongs and cook until golden brown, remove to paper towels.
  4. When all the fillets are cooked, serve with a vegetable or a salad for a nice meal.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Shortcut: Rendering Lard.

Inspired by over sleeping my nap, Lee Thayer.
Thailand.

Fried Oyster Mushrooms
Fried Oyster Mushrooms
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Rating: 5
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This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Fried Oyster Mushrooms
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Votes: 1
Rating: 5
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This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Ingredients
Servings: servings
Instructions
  1. Remove the root end of the mushrooms, rinse the mushrooms and squeeze dry. Using your hands, pull apart the mushrooms into 2 or 3 pieces and place in a mixing bowl.
  2. I misjudged the amount of Oyster mushrooms I had so I used two more types of mushrooms, first I used a package of white Shimeji mushrooms, 150 grams (5-6 oz). These are in clumps in the package. This photo is I just took them out of the package.
  3. To prep these, cut off about 1 inch of the root ends of the clumps as shown, rinse, squeeze dry, add to the bowl with the Oyster mushrooms.
  4. Next mushroom used was a package of Enoki mushrooms, 200 grams (7 oz), in the states, these are also known as Golden mushrooms, and can be found canned as well in the Asian markets there. This photo is the mushrooms taken out of the package, these grow in a large clump and are long slender stems.
  5. To prep these, cut off about 1 1/2 to two inches from the root end, and cut the mushrooms in half as shown, rinse, squeeze dry and to the bowl with the other mushrooms.
  6. Use your hands and toss the mushrooms together. This photo really shows how slender the Enoki mushrooms are.
  7. Sprinkle the corn starch onto the mushrooms and gently mix together to coat the mushrooms.
  8. Then add the egg, salt and pepper to taste, heavy handed with the pepper works well, and mix together to coat the mushrooms fully.
  9. Heat the lard or oil in a large non stick pan, when hot but not smoking, carefully slide or place (using tongs) the mushroom in the oil.
  10. Fry until golden brown, turning them often as you fry them.
  11. Remove from the pan and drain on paper towels.
  12. Place on a serving tray or large plate, serve with additional salt and pepper as desired.
Recipe Notes

Low cost.

Shortcut: Rendering Lard.

Variant: 1. Reduce the amount of Oyster mushrooms and add in other types of mushrooms.

This recipe for Fried Oyster Mushrooms is from China Sichuan Food.

Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
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Votes: 1
Rating: 5
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Deviled Egg Pasta Salad
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Votes: 1
Rating: 5
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  2. Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  3. Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  4. Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  5. Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  6. Refrigerate for at least 2-3 hours before serving.
  7. Garnish with a light sprinkling of paprika if desired. Serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.

Variant: 1. Top with sliced hard boiled eggs before serving.

Adapted from an internet recipe.

Queso Fresco
Queso Fresco
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The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Queso Fresco
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Votes: 1
Rating: 5
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The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Ingredients
Servings: cups cheese
Instructions
  1. In a large pot, add the milk, buttermilk, and cream, stir to combine. Heat the milk on low heat only, target temp is 88 C (190 F), if no thermometer, heat the milk until you see bubbles on the sides and top, remove from heat.
  2. After removing from the heat, gently stir the milk and slowly add the vinegar, once the vinegar is added, stop stirring and allow the milk to cool, about 30 minutes. It will curdle before your eyes. I took this photo 5 minutes after I added the vinegar.
  3. Line a strainer with 2-3 layers of cheesecloth. You can see in this photo I am just using a plastic strainer basket with the cheesecloth added. Place the strainer on a large deep pot.
  4. When cooled, pour the mixture into the cheesecloth, allow to drain for about an hour. Let this sit in the colander for an hour or so. Looking very much like cottage cheese.
  5. When the cheese has drained well, fold over the edges of the cheesecloth on all sides to cover the center. Place a flat plate (I used an upside down trivet on the cheesecloth and place some canned goods on it to press the cheese. Press like this for 2 or 3 hours until all of the whey is drained. You don't get a lot more whey but the pressing really helps.
  6. When all of the whey has drained, remove remove from the cheesecloth and store in the fridge in an airtight container. Use within 2-3 days.
  7. Use the whey in place of water for baking or cooking, water plants with it, or give to pets to drink.
Recipe Notes

Lower cost than buying from a store in Thailand.

Shortcut: Buttermilk.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.