Creamy Cucumber Salad

Creamy Cucumber Salad
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Creamy Cucumber Salad
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Rating: 5
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the sour cream, you can substitute Greek yogurt but omit the lemon juice. You can also make make the sour cream using labneh, shortcut for that is in the Recipe Notes section below.
  2. For the salt, you can make the dressing with the salt included but the salad will need to be consumed just after making or within just a few hours as the salt will cause the cucumbers to weep. An alternative is to salt the cucumber slices in a sieve and let them set for an hour, gently squeeze out remaining moisture, then proceed as directed, which will result in crispy cucumbers for 2-3 days with the dressing. This photo is of the cucumbers salted and draining.
  3. Using a small bowl, add the sour cream (or Greek yogurt), lemon juice only if using sour cream, garlic, salt and pepper. Mix and refrigerate until needed. Best results if you mix the dressing into the vegetables just before serving. If using the salted cucumber method, omit the salt in the dressing mixture.
  4. Place the cucumber and onion in a bowl, add the dressing and mix and serve then or within 2-3 hours, keeping the salad refrigerated until use.
  5. If using the salted cucumbers, mix in the dressing and refrigerate until use, store leftovers in the fridge for 2-3 days. I used salted cucumbers so everything is mixed and goes into the fridge to chill. I also added the julienned carrot for a bit of color.
  6. Serve as a side as is or on a bed of lettuce for a nice presentation and a light meal.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Inspired by the recipe Creamy Cucumber Salad from Natasha's Kitchen.

Fish & Shrimp Soup (Ukha)

Fish & Shrimp Soup (Ukha)
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Fish & Shrimp Soup (Ukha)
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  2. While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  3. Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  4. Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  5. Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  6. Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.
Recipe Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.

Shortcut: Mrs. Dash Seasoning.

Inspired by the recipe Fish and Shrimp Soup (Ukha) from Natasha's Kitchen.

Salmon Cakes

Salmon Cakes
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This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. This can be an appetizer, or for me, a main dish with a side vegetable.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Salmon Cakes
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Rating: 5
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This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. This can be an appetizer, or for me, a main dish with a side vegetable.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. For the salmon, you can use a 500 gram fillet, use 4-5 smaller fillets, use leftover cooked salmon, or even canned salmon, well drained and the approximate weight stated. The salmon has to be cooked and flaked, you can bake or steam the fillets, up to you. Season with garlic salt and black pepper before cooking, if baking, brush with olive oil as well. Let the salmon cool to room temperature. Then flake the salmon with two forks and remove and discard the skin and any bones, depending on the cut you use.
  2. In a medium skillet over medium heat, heat a tablespoon of olive oil, 1 tablespoon of butter and the onion and bell pepper. Cook until softened and starting to turn golden brown, about 6 to 8 minutes then remove from heat.
  3. In a large bowl, and the salmon, bread crumbs, eggs, mayo, Worcestershire sauce, 1 tsp garlic salt, 1/4 teaspoon of black pepper, and parsley. Stir to combine.
  4. Add the onion and bell pepper, and mix that in then form into 13-14 patties. You can use either large tablespoons of the mixture or use an ice cream scoop. Flatten the portion out and form into about 1/2 inch thick patties.
  5. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non stick skillet over medium heat and once butter is done sizzling, add half of the salmon cakes and fry for 3 to 4 min per side or until golden brown. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate to drain. Add remaining oil and butter and repeat cooking remaining salmon cakes.
  6. Serve with a tartar sauce or dipping sauces of your preference.
Recipe Notes

Four 140 gram fillets is 96 Baht each and is 560 grams. For 4 servings, this is about $2.82 per serving. High cost for Thailand, should be much less in the US or where fresh or even canned salmon is available. Great flavor and would be great for visiting friends and family.

Inspired by the recipe Salmon Cakes (Salmon Patties) from Natasha's Kitchen.

Crab Salad with Cucumber & Tomato

Crab Salad with Cucumber & Tomato
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Crab Salad with Cucumber & Tomato
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Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the imitation crab by chopping and shredding. No kidding, use your hands like you would mix a meat loaf! Place in a bowl with all the remaining prepared vegetables and mix together.
  2. Add the mayo and mix to coat everything, use more mayo as needed. Store in the fridge for several hours to chill before serving.
Recipe Notes

Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good. For 6 servings, this is about 46 cents per serving.

Inspired by the recipe Crab Salad with Cucumber and Tomato from Natasha's Kitchen.

Steamed Salmon (Rice Cooker)

Steamed Salmon (Rice Cooker)
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Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon. Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I will use a rice cooker steamer basket to cook these when I make them.
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Steamed Salmon (Rice Cooker)
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Rating: 5
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Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon. Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I will use a rice cooker steamer basket to cook these when I make them.
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Servings Prep Time
3 servings 30 minutes
Cook Time
5-6 minutes
Ingredients
To Serve Steamed Salmon
To Cook for another recipe
Servings: servings
Instructions
To Serve
  1. You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
  2. For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
  3. You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
  4. Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63 C or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
  5. Serve with a green salad and bread for a light, nutritious meal.
To Use in another recipe
  1. Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
  2. Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63 C or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
  3. Figure three 140-160 gram fillets to equal about a standard can (not a tuna fish size can), about 2 cups of cooked salmon.
  4. Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.
Recipe Notes

Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans, and better taste. I will make this soon and give better numbers on the cost but for right now, this is fairly accurate.

For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.

Adapted from an internet recipe.

Mom’s Meatball Soup

Mom's Meatball Soup
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Not my Mom, Natasha's Mom. This is absolutely delicious! I made this on 26 July 2017, and as I predicted, big hit with the Thai family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Mom's Meatball Soup
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Votes: 1
Rating: 5
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Not my Mom, Natasha's Mom. This is absolutely delicious! I made this on 26 July 2017, and as I predicted, big hit with the Thai family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Ingredients
For the Soup
For the Meatballs
Servings: servings
Instructions
  1. Add the water, potatoes, and salt listed for the soup to a large pot on high heat and bring to a boil and cook for 10 minutes to soften the potatoes.
  2. Reduce the temp to maintain a medium simmer on the pot, add the carrots and the spaghetti pieces to the pot.
  3. In a large bowl, mix together all the ingredients listed For the Meatballs. Once mixed well, use your hands to roll small meatballs, no need for perfection here, as you make them, add them to the soup. They will cook in the hot water and make the broth for the soup. (I chopped up 3 spring onions and added those as well after the meatballs were added.)
  4. Heat a non stick pan on medium heat and add the 3 tablespoons of cooking oil, your choice of oil. When the oil is hot, add the onion and celery, cook until softened then add this to the soup.
  5. Soup is simmering after the onion and celery were added.
  6. While stirring the soup, pour in the lightly beaten egg. Season with the dill, black pepper and Mrs. Dash Seasoning. (I also added the chopped tops of the celery.)
  7. Serve with fresh bread.
Recipe Notes

Ground pork at Tesco will cost about 100 Baht/kilo, another option is to grind your own pork with the medium plate on your grinder, use pork shoulder for this as fat is needed. Pork shoulder is also about 100 Baht/kilo. For 12 servings, this is about 25 cents per serving, very reasonable.

Shortcut: Mrs. Dash Seasoning.

This recipe for Mom's Meatball Soup is from Natasha's Kitchen.

Chicken and Mushroom Patties (Kotlety)

Chicken and Mushroom Patties (Kotlety)
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Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Chicken and Mushroom Patties (Kotlety)
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Votes: 1
Rating: 5
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Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 3 inch patties
Instructions
  1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimiji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The type that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimiji and Shiitake mushrooms.
  2. Slice the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
  3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground the chicken, thighs, and simple ran the mushrooms through the grinder right after the chicken was run through.)
  4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
  5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
  6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
  7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.
Recipe Notes

I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.

Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.

This recipe for Chicken & Mushroom Patties is from Natasha's Kitchen.

Yellow Rice (Rice Cooker)

Yellow Rice (Rice Cooker)
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Bright color and a taste of turmeric and a hint of cumin, I made this on 8 July 2017, big hit with the family. Quantities are based on my small rice cooker.
Prep Time
5 minutes
Cook Time
30-35 minutes
Prep Time
5 minutes
Cook Time
30-35 minutes
Yellow Rice (Rice Cooker)
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Rating: 5
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Bright color and a taste of turmeric and a hint of cumin, I made this on 8 July 2017, big hit with the family. Quantities are based on my small rice cooker.
Prep Time
5 minutes
Cook Time
30-35 minutes
Prep Time
5 minutes
Cook Time
30-35 minutes
Ingredients
Servings:
Instructions
  1. Put rinsed rice in your rice cooker. Pour the oil over it and sprinkle with turmeric, cumin, and salt. Stir with a plastic spoon until all the rice is yellow and coated with oil.
  2. Add the water, press cook on the rice cooker and let it cook until it switches to Warm, serve as a side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Bak Kuet Teh Soup

Bak Kuet Teh Soup
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This is a Chinese style of soup made with pork ribs and a spice bag, Lobo brand. I made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1 hour
Bak Kuet Teh Soup
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Votes: 1
Rating: 5
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This is a Chinese style of soup made with pork ribs and a spice bag, Lobo brand. I made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
  2. Rinse and cut ribs into 1 bone sections.
  3. Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding radish, when the meat is tender, add the sliced radish and simmer for 15 minutes more. Discard the spice bag.
  4. Serve with rice on the side.
Recipe Notes

The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.

Variants: Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours.

From a recipe on a spice packet.

Isaan Sausage (Sai Krok)

Isaan Sausage (Sai Krok)
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is.
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Isaan Sausage (Sai Krok)
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Votes: 1
Rating: 5
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Print Recipe
This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is.
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
  2. This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
  3. I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
  4. In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I bassicaly make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
  5. Open the casing packet and unfold the casings and separate them. One end is already tied.
  6. I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
  7. Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight. when you get to the open end, give that a twist and tie that off with the string. (I made the mistake of trying to twist into links, worked about half the time, so don't do that method. I will certainly make this again and again, and will take new photos as well.)
  8. Let the sausage sit on the counter for 1 hour. Cook on a charcoal grill over low heat until cooked through, or bake at 140 C for 30 to 40 minutes. Serve with fresh vegetable like cabbage, lettuce, cucumber, carrot.
Recipe Notes

The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.

Variants: Beef, chicken, and shrimp can be used instead of pork.

From a recipe on a spice packet.