Quail Eggs in Soy Sauce II
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
  2. If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
  3. Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
  4. Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Quail Eggs in Soy Sauce I
Quail Eggs in Soy Sauce I
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This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Quail Eggs in Soy Sauce I
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This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
  2. Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender 🙂 Set aside.
  3. Add the water to a pot and bring to a boil. Then stir in the the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
  4. Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
  5. Remove the eggs and drain.
  6. Place 5 eggs on each skewer.
  7. Serve.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Fried Oyster Mushrooms
Fried Oyster Mushrooms
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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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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.

Curry Fish Balls
Curry Fish Balls
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This sounds very good, and uses a packaged curry from Japan that is exceptional in flavor, Japanese curry tastes neither like Thai or Indian curries. Fish balls (think of small meatballs but made from fish) are very common and for folks in the US, these are readily available at most Asian markets. Curried fish balls are very common in China (and I did receive this recipe from a friend in China). This can be a snack or side dish. If I was a betting man, you could increase the number of ball and make a main dish over rice for two people. On my to prepare list.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Curry Fish Balls
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This sounds very good, and uses a packaged curry from Japan that is exceptional in flavor, Japanese curry tastes neither like Thai or Indian curries. Fish balls (think of small meatballs but made from fish) are very common and for folks in the US, these are readily available at most Asian markets. Curried fish balls are very common in China (and I did receive this recipe from a friend in China). This can be a snack or side dish. If I was a betting man, you could increase the number of ball and make a main dish over rice for two people. On my to prepare list.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a large non stick pan, heat the oil and when hot, saute the onion until soft.
  2. Pour in the stock and add the curry (yes, it does look like a candy bar). Move the curry around until dissolved and mixed in with the onion and stock.
  3. Add the coconut milk and stir in, then add the fish balls. Simmer on low heat for about 10 minutes.
  4. Remove from heat and the curry will thicken.
  5. Serve as is for a side dish or snack, or over rice with the curry as a main dish. Enjoy.
Recipe Notes

Low cost.

This recipe for Curry Fish Balls is from China Sichuan Food.

Mexican Deviled Eggs
Mexican Deviled Eggs
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I like hard boiled eggs and I love deviled eggs, so this sounds really good. On my to make list. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-16 servings 15 minutes
Servings Prep Time
8-16 servings 15 minutes
Mexican Deviled Eggs
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I like hard boiled eggs and I love deviled eggs, so this sounds really good. On my to make list. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-16 servings 15 minutes
Servings Prep Time
8-16 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the cooled and peeled eggs in half, remove the yolks to a medium mixing bowl and place the whites on a serving tray or plate.
  2. Mash the yolks with a fork then add the cheese, mayo, sour cream, chives (or spring onion), just 1 1/2 teaspoons of the taco seasoning. Mix together.
  3. Spoon or pipe the mixture into the egg whites.
  4. Dust lightly with the remaining taco seasoning and sprinkle lightly with cilantro. Chill in the fridge until you serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream.

Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.

Adapted from an internet recipe.

Tuna Salad
Tuna Salad
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This recipe comes from a good friend, and she has never been wrong with a recipe, this is certainly on my to make list, I can see some very sandwiches with this recipe.
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Tuna Salad
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Rating: 5
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This recipe comes from a good friend, and she has never been wrong with a recipe, this is certainly on my to make list, I can see some very sandwiches with this recipe.
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Core and chop the apple. I use an apple corer and slicer that removes the core and makes 8 slices. I took each slice, slice it again lengthwise, then chopped. Add the lime or lemon juice at this time to prevent the chopped pieces from turning brown.
  2. Toast the nuts, your choice of almonds or walnuts, these are optional. Omit for any health concerns.
  3. Drain the tuna well or prepare fresh cooked tuna and let that drain after you have removed the bones and flaked it. If using fresh tuna, use 2 cups or 2 1/2 cups. Three cans of tuna (140 grams each), the onion, and apple with lime juice ready for mixing.
  4. Add all the ingredients to a large mixing bowl and mix to combine, taste and adjust mayo, pepper, and lemon/lime juice to your liking. Mixed and ready to chill, no nuts or avocado used this time.
  5. Cover and chill for a few hours, serve in sandwiches or as a dip.
Recipe Notes

Figure about 42 Baht per average size can of tuna, for 8 servings, this is about 66 cents per serving.

Shortcut: Tuna.

Variant: 1. Replace the tuna with 2 cups of cooked, chopped chicken. 2. Use a red onion in place of the brown onion. 3. Use a Fuji apple in place of the Granny Smith apple.

This recipe for Tuna Salad is from Natasha's Kitchen.

Pork Dim Sum
Pork Dim Sum
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Pork Dim Sum
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: dim sum
Instructions
  1. In a mixing bowl, add all the ingredients except the olive oil and wonton wrappers.
  2. Use your hands to mix or a large sturdy spoon, it mixes together easily.
  3. Place a wonton skin on your work surface, add a small spoonful of the meat mixture into the center of the skin. Bunch up the sides and pick up the dim sum and shape so that it is cylindrical with the top open, and pack the pork in with a spoon as well. Set aside and repeat with the remaining skins. (I have not perfect how to pack these correctly, yet.)
  4. Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with olive oil. Place some dim sum in the steamer tray leaving space between them. Cover with a lid and steam for 8-10 minutes. You are steaming them, no need to worry about burning them 😉
  5. Remove the cooked dim sum to a plate, and repeat to cook the remaining dim sum.
  6. Serve with soy sauce for dipping if desired as an appetizer, side dish, or main dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Egg Salad on Saltines
Egg Salad on Saltines
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This is from a good friend, and is so simple, it is brilliant. You need 3 items, egg salad of your choosing, saltine crackers, and cherry tomatoes. I normally make a sandwich from egg salad and serve deviled eggs as appetizers, this simplifies the appetizer problem to a lighter and less filling appetizer (or you could be like me and make a bunch of these and call it a meal). No quantities or servings stated as this is a make what you need recipe, more of a guide than a recipe really. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Prep Time
10 minutes
Egg Salad on Saltines
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This is from a good friend, and is so simple, it is brilliant. You need 3 items, egg salad of your choosing, saltine crackers, and cherry tomatoes. I normally make a sandwich from egg salad and serve deviled eggs as appetizers, this simplifies the appetizer problem to a lighter and less filling appetizer (or you could be like me and make a bunch of these and call it a meal). No quantities or servings stated as this is a make what you need recipe, more of a guide than a recipe really. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Prepare your own favorite egg salad or prepare from my shortcut, I have several that would work really well and expand your ex salad experience (listed below), or your choice to use a store bought egg salad.
  2. Place a good spoonful of chilled egg salad on a saltine cracker, stick half or quarter of a cherry tomato in the egg salad. Arrange on a tray, serve as an appetizer.
Recipe Notes

Low cost.

Shortcuts: Basic Egg Salad, Egg Salad with Capers & Dill, Mushroom & Egg Salad, Mediterranean Egg Salad.

Variants: 1. For the Basic Egg Salad, add half of a pickle slice instead of the tomato. 2. For the Egg salad with capers and dill, add a sprinkling of fresh chopped dill and a half of pickle slice. 3. For the Mediterranean Egg Salad, use the tomato half or quarter and some fresh dill.

Inspired by a good friend, Kristi Fancher Brown.
Unites States.

Pinwheels
Pinwheels
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This comes from a friend and sounds absolutely delicious. This is a base recipe, make with what you have on hand to make a few or many.
Prep Time
15 minutes
Passive Time
1 hour
Prep Time
15 minutes
Passive Time
1 hour
Pinwheels
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This comes from a friend and sounds absolutely delicious. This is a base recipe, make with what you have on hand to make a few or many.
Prep Time
15 minutes
Passive Time
1 hour
Prep Time
15 minutes
Passive Time
1 hour
Ingredients
Servings:
Instructions
  1. Lat out a tortilla, spread on some cream cheese, drizzle some Ranch dressing, sprinkle some spring onion and bell peppers. Can also layer on deli ham, turkey, and or smoked turkey as desired.
  2. Roll the tortilla up and secure with 1 or 2 toothpicks and place covered in the fridge for at least an hour.
  3. Remove, slice about 3/4 to 1 inch thick, enjoy.
Recipe Notes

Low cost.

Recipe and photo provided by Kevin Barnett and his original recipe is here.
United States.

Beef Taquitos
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Ingredients
To Serve, as desired
Servings: taquitos
Instructions
  1. In a large non stick pan, cook the ground beef and break up with a spatula as you cook, when no longer pink, drain the fat then add the onion and garlic and cook until the onion is soft.
  2. Add the cumin, chilies, and tomato sauce to the pan and mix in, simmer on low heat for 5 minutes, stirring often. Remove from heat and set aside.
  3. In a large, flat pan, cast iron would be perfect, heat a little oil and warm each tortilla for a minute or two on each side, this makes them very soft so you can roll them.
  4. Lay a tortilla on your work surface and add some beef filling at about the point mid way between the edge and the center, make a line of filling across the tortilla.
  5. Roll the tortilla tightly, goal is a nice cigar sized taquito. Repeat this for each tortilla.
  6. Heat about 1/3 inch of oil in pan, when the oil is hot, quickly fry the taquitos to brown them, light golden color is the goal, about 1 minute each.
  7. Serve with dipping sauces as you desire, salsa, sour cream, and guacamole would be great choices.
Recipe Notes

Low cost.

Shortcuts: Tomato Sauce, Salsa, Sour Cream.

Provided courtesy of good friend, Jerry Juliana.
United States.