Pork Chops (Pressure Cooker)
Pork Chops (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.

Fresh Pear Pie
Fresh Pear Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Fresh Pear Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
  2. Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
  3. Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
  4. Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
  5. Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
  6. Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
  7. Cool for several hours before serving. Serve with whipped topping or ice cream as desired.
Recipe Notes

I will say Fair cost per serving until I can locate fresh pears again.

Shortcut: Pie Crust.

Adapted from an internet recipe. 

Garlic Cilantro Shrimp
Garlic Cilantro Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Garlic Cilantro Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love some good fresh shrimp and this recipe sounds as a perfect way to prepare them. Common ingredients is a bonus as well. On my to cook list.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, whisk together the olive oil, garlic, lime juice, chili powder, salt, and cilantro.
  2. Add the shrimp to the mixing bowl and mix to coat all the shrimp. Cover and place in the fridge for 10 minutes or up to 8 hours.
  3. When you are ready to cook, heat the remaining 1 tablespoon of oil in a non stick pan, when hot, add the diced onion and cook until fragrant, about 2 minutes.
  4. Add the shrimp and cook until pink, about 45 seconds to 1 minute on each side.
  5. Garnish with chopped cilantro and serve with rice on the side.
Recipe Notes

I will price this next time I see the prices in Tesco. I will say Fair cost per serving for now.

Adapted from an internet recipe.

Queso Fresco
Queso Fresco
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.

Honey Butter Baked Salmon
Honey Butter Baked Salmon
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Honey Butter Baked Salmon
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F), position the rack in the middle of the oven. Line a large baking sheet or baking pan (9x13) with foil large enough to fold over the fillet and seal.
  2. Melt the butter in a small sauce pan, then add the honey, garlic, and lemon/lime juice and whisk to combine.
  3. Place the fillet (or the smaller individual portion fillets) on the foil in the baking dish or on the sheet, brush the fillet or fillets with the honey butter mixture.
  4. Sprinkle with a good amount of sea salt and black pepper.
  5. Fold the foil over the fillet and seal completely, raise up the edges so it does not leak.
  6. Place in the oven and bake for 15-18 minutes or until cooked through. Carefully open the foil, use mitts as the steam is very hot, and fold the foil back to expose the the fillet or fillets. Broil for a few minutes (counter top ovens, switch from bottom coil to the top coil) until the fillet is nicely caramelized on the top.
  7. Remove from oven, sprinkle with chopped parsley and serve with lemon/lime slices as desired.
Recipe Notes

I will price this when I get 4 individual serving fillets from Tesco, for now I will say Fair cost per serving.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Pork Chops & Cabbage (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chops on one side with the salt, pepper, and fennel. Set aside.
  2. Slice the cabbage in half from the top down through the core, make a cut to form a V and remove the core. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  3. Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. Remove chops from the cooker to a plate.
  4. Place the cabbage into the cooker, then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  5. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  6. When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  7. When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  8. Remove the chops and cabbage to a serving dish, slotted spoon or tongs, leaving the liquid in the pan and cover with foil.
  9. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil and whisk in the flour, scraping up any bits on the bottom, reduce heat and continue whisking until the gravy is thickened to your liking.
  10. Pour the gravy over the chops and cabbage, serve and enjoy.
Recipe Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.

Adapted from an internet recipe.

Oyster Casserole
Oyster Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me, this sounds good. Good side dishes with this would be fresh corn on the cob and a seasoned rice dish. On my to cook list for sure. I will verify quantities, serving size, and baking dish size after I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Oyster Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me, this sounds good. Good side dishes with this would be fresh corn on the cob and a seasoned rice dish. On my to cook list for sure. I will verify quantities, serving size, and baking dish size after I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). Grease a 9x13 baking dish with butter. Add the oysters to the dish and spread out to an even layer. This is the container that oyster meat comes in at Tesco, I will verify the amount of containers needed when I make this.
  2. In a mixing bowl, add the olive oil, garlic, parsley, and breadcrumbs, mix together.
  3. Spread the breadcrumb mixture evenly over the oysters.
  4. Top with the cheese then the spring onion.
  5. Bake for 25-30 minutes or until the topping browned.
  6. Serve with fresh corn on the cob and a seasoned rice dish for a perfect meal.
Recipe Notes

I will price this when I get the small containers of oyster meat from Tesco or even from the local fishermen. I will say Fair cost for now.

Shortcut: Italian Breadcrumbs.

Adapted from an internet recipe.

Beef Stew (Pressure Cooker)
Beef Stew (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Beef Stew (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  2. Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
  3. Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  4. Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
  5. Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
  6. When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
  7. When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
  8. Serve and enjoy.
Recipe Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.

Adapted from an internet recipe.

Pork Ribs & Sauerkraut (Slow Cooker)
Pork Ribs & Sauerkraut (Slow Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Pork Ribs & Sauerkraut (Slow Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Cut the ribs between each bone, or if using pork belly, cut that into 1 inch pieces. Place the pork in your slow cooker.
  2. Add the sauerkraut with the juice to the slow cooker and sprinkle with caraway seeds as desired.
  3. Cover and cook on Low setting for 6 hours, or 4 hours on High setting.
  4. When done, switch to Warm setting and prepare your mashed potatoes and a vegetable of your choice.
  5. Serve.
Recipe Notes

I will price this when I locate some sauerkraut 🙂 I will say Fair cost for now.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Lentils in Tomato Sauce (Pressure Cooker)
Lentils in Tomato Sauce (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Lentils in Tomato Sauce (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  2. Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  3. Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  4. Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  5. When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  6. When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  7. This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.
Recipe Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.

Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.

Adapted from an internet recipe.