Sausage Sandwich

Sausage Sandwich

Lee
Now a true British Sausage Sandwich would be Cumberland or Lincolnshire sausages on a floured bap with ketchup or brown sauce. However, this being Thailand, floured baps are quite scarce in a province where there is very few westerners, but I do make some excellent Cumberland sausage so that part is possible for me. But, I am going to make these with a bit of a twist. Here is 3 versions for you to enjoy.
5 from 1 vote
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Lunch, Main Dish
Cuisine American, Asian, English
Servings 1 sandwich

Ingredients
  

1st Version (Asian)

  • 4 links Arabiki sausage, in Thailand, these are 4 links to a pack
  • 2 slices wheat bread, toasted
  • ketchup, or Kewpie mayo, as desired

2nd Version (American)

  • 1 link Italian sausage
  • ½ onion, sliced
  • 1 hamburger bun, or white bread
  • Cream cheese, softened

3rd Version (British)

  • 3-4 thin links Cumberland sausage
  • 1 hamburger bun
  • ketchup, or HP brown sauce

Instructions
 

1st Version (Asian)

  • Stab the sausages with a fork along the length, this prevents bursting. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
  • Toast the bread, add the sausage links to one slice, top with ketchup or Kewpie mayo as desired.
  • Top with the second slice of toasted bread, cut in half, enjoy.

2nd Version (American)

  • Butterfly the sausage. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
  • In another pan, saute the onion until softened and starting to brown.
  • Spread cream cheese on the top and bottom of the bun or on one side of each slice of bread. Place the sausage on the bottom of the bun or a slice of bread, top with the onion, top with the other half of bun or slice bread, enjoy.

3rd Version (British)

  • Stab the sausages with a fork along the length, this prevents bursting. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
  • Add the sausage links to the bottom bun, top with ketchup or HP sauce as desired.
  • Top with the other half of the bun, enjoy.

Notes

If making the Cumberland or Italian sausage yourself, this is a Low cost sandwich, if buying the sausage, this could be Fair to High priced per sandwich. I will mark this one as Fair priced for now.
Asian Rice Noodle Soup

Asian Rice Noodle Soup

Lee
Generic name as this does not pertain to any Asian country, rather this is a type of soup made all over Asia in various ways, this soup is just one way, and the bonus is, you can add anything you like to this soup. This recipe assumes you have hard boiled eggs on hand already, if not there is shortcuts listed.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 220 grams dry flat rice noodles, (about 8 oz)
  • 3 quarts water
  • 2 tablespoons pork seasoning powder
  • 300 grams fresh Shiitake mushrooms, (about 10 oz)
  • 150 grams fresh white crab mushrooms, (about 5 oz)
  • 2-3 spring onions, chopped, or 3-4 chives
  • 3 cloves garlic, finely minced
  • 2 slices fresh ginger
  • salt and white pepper, as desired
  • 4 hard boiled eggs, Shortcuts
  • 8 Arabiki sausages

Instructions
 

  • First thing we are going to do make the stock. Add 2 quarts of water to a medium sized pot and stir in the pork flavoring and bring to a simmer. While that is coming up to a simmer, lay the Arabiki sausages on a cutting board and prick each sausage with a fork along the length of each sausage, this prevents them from bursting open and releases some of the fat to also flavor the stock.
  • After the water comes to a simmer, add the sausage. Simmer for about 20 minutes. After 20 minutes, remove the sausage with a slotted spoon to a bowl. Set the sausage aside.
  • While the sausage is simmering, prep the remaining ingredients. For the Shiitake mushrooms, I used a Japanese cutting technique called Sogigiri, which is an angle slicing cut - remove the stems, quickly rinse the caps, place the caps stem side down, then slice each cap at a 45 degree angle, the purpose of this is to give a large surface area to provide even cooking. For the White Crab mushrooms, simple cut the root section off, quickly rinse, then chop the bundle into 3 sections.
  • After the sausage comes out of the pot, another quart of water, bring the stock to a boil and add the garlic and ginger slices. Boil for about 3-5 minutes then add the rice noodles and reduce the heat slightly as they will foam up. I used flat rice noodles, these are not known as wide noodles, just flat, wide rice noodles can be 1/2 to 1 inch wide and those are normally bought fresh, not dry.
  • When the noodle are about half cooked, you will see them expand in width and thickness, go ahead and add the mushrooms.
  • When the noodles are tender, stir in the spring onion or chives and simmer for another 2 minutes then remove from heat.
  • Cut the Arabiki sausages in half at an angle, and slice the eggs in half lengthwise.
  • Ladle soup into bowls, place 4 sausage pieces on the side (2 links), and place 2 pieces of egg, cut side up, on the side as well. Enjoy.

Notes

Low cost per serving.
Shortcuts: Steamed Eggs (Rice Cooker), Perfect Hard Boiled Chicken Eggs.
My own creation from seeing hundreds of soups made. Lee Thayer, Thailand.
Arabiki Sausage 101

Arabiki Sausage 101

Arabiki sausage is a smoked Japanese coarse pork sausage in sheep casings, the casing give it a distinctive snap when bitten into. Here in Thailand, they come plain and also with cheese. These are typically small sausages, about the size of a finger, and these have to be cooked first. Oddly, the only brand of this sausage I have ever seen is only available at none other than 7-11. These come 4 sausages to a pack, which makes a nice single serving. These can be used in many ways.
Cook Time 10 minutes
Total Time 10 minutes
Course Main Dish
Cuisine Japanese

Ingredients
  

  • 1 package Arabiki sausage

Instructions
 

  • Here is the two types, plain smoked on the left, and with cheese on the right.
  • Heat a non stick pan and add the sausage, figure 4 sausages per serving, here I am cooking 4 packages.
  • Turn occasionally and cook until browned.
  • Serve with a potato and or vegetable side dish.
  • Now with the pan fried sausages, serve as is, or slice and add to your favorite mac & cheese, add to a pasta dish.
  • The directions on the packet are to microwave in the package (have to open the package first) for 45 seconds. Keeping them in the package prevents fat from splattering all over in your microwave, then they are ready for use.
  • Another way to prepare these is to slice in half at an angle add to a pot of broth then serve with an Asian noodle soup, then you could stretch 1 package into say 2 servings.
  • Another way to prepare these is to run onto skewers and place on a grill, turn often until nicely browned.

Notes

One package of 4 Japanese sausages is about 42 Baht. Figuring 4 sausage per serving, this is about $1.32 per serving. If adding to say a mac & cheese, you may only need to add 1 package, then the cost per serving would be less than $1 per serving.
Common preparation methods for Arabiki sausage. Lee Thayer.
Thailand. 
Tempura Batter

Tempura Batter

Adapted from an internet recipe.
I am going to test this out with some crab sticks. There is a few items to keep in mind when making this. First, have your oil hot, 190° C (375° F). Have all items you are going to fry ready, such as vegetables, shrimp, crab sticks, etc. Always use ice water to mix the batter. Use a pair of chopsticks to mix with so you do not enter air into the batter, and use those to add items to the hot oil.
Prep Time 5 minutes
Total Time 5 minutes
Cuisine Japanese, Portuguese
Servings 2 cups batter

Ingredients
  

  • 1 cup tempura flour, or all purpose flour
  • 1 egg
  • 1 cup ice water

Instructions
 

  • Pour cold water from your fridge into a jar, I use a mason jar, then add a good handful or two of ice into the jar, there is your ice water. what you will need now is a measuring cup.
  • In a mixing bowl, crack in the egg, use chopsticks to just mix together the egg yolk and white.
  • Strain the ice water into a measuring cup until you have 1 cup and pour that into the mixing bowl.
  • Sift in the flour into the mixing and stir with chopsticks to just combine the mixture, do not over mix.
  • Use the batter immediately, that is the reason for having the items already prepared and the oil hot.
  • Use chop sticks to dip your items into the batter and place in the hot oil.
  • Fry until golden brown, turning items as needed, remove to paper towels to drain.
  • Serve with dipping sauces of your choice.
Ponzu Sauce

Ponzu Sauce

Just a Pinch Recipe Club, Chef Andy Anderson, United States.
This is a Japanese citrus tamari sauce, used as a dipping sauce for seafood, marinade for meats to be grilled, or even as a dressing for salads and cold noodles. This is an easy to prepare sauce but there is a long passive time.
Prep Time 10 minutes
Passive Time 14 days
Total Time 14 days 10 minutes
Course Condiment
Cuisine Japanese

Ingredients
  

  • ½ cup tamari sauce
  • ½ cup dried bonito flakes
  • ¼ cup fresh lemon juice
  • 2 tablespoons fresh grapefruit juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons mirin
  • 1 tablespoon fresh orange juice
  • zest from 1 lemon
  • 14 grams dried kelp, (½ oz)

Instructions
 

  • All all ingredients to a glass jar, a mason jar comes to mind, give it a good stir. Tightly seal and place in the fridge for 2 weeks.
  • Once a day, give the jar a light shake.
  • After 2 weeks, pour the contents of the jar through a fine strainer, discard what is in the strainer. Return the ponzu sauce to the jar, seal and place in the fridge until called for in a recipe that needs ponzu, soy, or tamari sauce.

Notes

Used in Recipes Listed on this Site:
Creamy Mushroom & Bacon Pasta

Creamy Mushroom & Bacon Pasta

This pasta has a Japanese twist to it, this is what is called a Wafu Pasta (和風パスタ) in Japan, meaning a Japanese twist to it. Pastas in Japan is very popular and many times changed to include Japanese ingredients.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 250 grams dry spaghetti, linguine or even fettuccine, (8 oz)
  • 1 tablespoon extra light olive oil
  • 4 slices bacon, cut into 1/2 inch pieces
  • 2 cloves garlic, smashed and minced
  • 1/2 package fresh Shimeji mushrooms, about 60 grams or 2 oz, roots trimmed, separated
  • 4 fresh Shiitake mushrooms, stemmed and sliced
  • 4 fresh button mushrooms, sliced
  • 1 tablespoon unsalted butter
  • black pepper, as desired
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1 tablespoon soy sauce
  • salt, as desired
  • fresh parsley, chopped, for garnish

Instructions
 

  • You will want all your ingredients prepped and measured first as this will come together rather quickly.
  • Heat a pot of salted water to boiling, then add the pasta of your choice and cook until almost tender, as you will continue cooking it in the pan later. Drain but reserve about 1/2 cup of the water in case you need to thin the sauce later.
  • While waiting on the pasta, heat a large non stick pan on medium heat with the olive oil. When hot, add the bacon and cook. When the fat releases from the bacon, stir in the garlic and give a stir.
  • Add all the mushrooms and butter and give it a stir, season with black pepper as desired. Saute for a few minutes to just start to wilt the mushrooms.
  • Stir in the flour, constantly stirring to mix into the mushrooms and bacon.
  • While still stirring, now add the milk, cream, and soy sauce, the sauce will thicken. Taste and season as desired with salt and pepper to your liking. If the sauce is too thick, stir in a tablespoon or two of the pasta water at a time to obtain the right consistency.
  • Add the drained pasta to the pan and toss together with the sauce to even coat the pasta.
  • Divide between plates, garnish with some parsley, serve and enjoy.

Notes

Low cost per serving.
This recipe for Creamy Mushroom & Bacon Pasta inspired by Just One Cookbook.
Teriyaki Chicken (Slow Cooker)

Teriyaki Chicken (Slow Cooker)

I found this recipe on the internet and modified it to use real teriyaki sauce, no garlic or ginger in this recipe, hence the Japanese label on this dish. Easy and delicious dish with only 5 ingredients. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1/8 teaspoon black pepper
  • 1 onion, diced
  • 1 cup Teriyaki sauce, (Shortcut)
  • 1 fresh spring onion, green part, sliced, for garnish

Instructions
 

  • Place the chicken breast in your slow cooker, sprinkle with the pepper and add the diced onion.
  • Pour in the teriyaki sauce. Cover, and set to High and let cook for 4 hours.
  • Remove the lid, shred the chicken with two forks, stir into the sauce.
  • Serve over rice with some of the sauce added, garnish with chopped green onion greens. Enjoy.

Notes

Low cost per serving.
Shortcut: Teriyaki Sauce (照り焼きのたれ).
Adapted from an internet recipe.
Homemade Japanese Curry

Homemade Japanese Curry

This comes from a friend in Singapore and she states this certainly on par with the packaged Japanese Curry, and common ingredients as well. On my to make and taste list for sure!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Japanese

Ingredients
  

  • 45 grams unsalted butter
  • 5 tablespoons all purpose flour
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons garam masala, use 1 tablespoon for a hotter curry
  • 1 teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato ketchup

Additional Ingredients when Using Full Amount

  • 2 apples, peeled, cored, grated
  • 1 tablespoon honey

Additional Ingredients when Using Half Amount

  • 1 apple, peeled, cored, grated

Instructions
 

  • Have everything measured out and ready to use.
  • On a saucepan on low heat, add the butter and melt.
  • When the butter is melted, stir in the flour and continue stirring until the roux turns golden brown, this takes about 5-10 minutes. Important to not stop stirring, no one likes a burnt roux.
  • Stir in the curry powder, paprika, and garam masala, and stir to mix evenly.
  • Stir in the Worcestershire sauce and ketchup, stirring to mix evenly, then remove from heat.

For Immediate Use

  • At this point you can use the roux in any recipe that calls for boxed Japanese curry. Use half of this roux for recipes that state 100-120 grams (~4.2 oz) of boxed curry.
  • When the recipe states to add the roux, also add the grated apple and honey as stated in the Additional Ingredients.
  • Use all the roux for recipes that call for 200-240 grams (~8.4 oz) of boxed curry.
  • When the recipe states to add the roux, also add the grated apples and honey as stated in the Additional Ingredients.

For Use Later

  • Divide the roux into two containers with tight sealing lids, pack the roux down as well. There is no need to have the small cubes like the boxed kind unless you desire to do that, then an ice cube tray, or even the left over packaging from a boxed curry would even work, then just wrap in plastic and store in the fridge until use.

Notes

Low cost compared to what the boxed curry costs.
Inspired by Peng's Kitchen and the link to this recipe is here.
Singapore.
Soba Noodle Soup

Soba Noodle Soup

This is a base recipe for a Japanese soba noodle soup, you can change this in many ways. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Japanese
Servings 1 serving

Ingredients
  

  • 1 bundle soba noodles
  • 1 1/2 cups water
  • 2 tablespoons Bonito Flavored Soup Base, Mizkan is a popular brand in the US
  • 30 grams Buna Shimeji mushrooms, roots trimmed, separated, (1 oz)
  • 1 bunch baby bok choy
  • 1 hard boiled egg, chicken or duck, sliced in half lengthwise, (Shortcut)
  • fresh spring onion greens, sliced, for garnish, optional
  • white sesame seeds, for garnish, optional

Instructions
 

  • Bring a pot of water, large enough to hold the soba noodles completely in the water, to a boil. Add the soba noodles and cook until just tender, about 5 minutes, then drain and place in a serving bowl.
  • While cooking the soba noodles, heat the 1 1/2 cups of water to a boil. Add the soup base, mushrooms, and bok choy. Boil for about 1 minute or until the mushrooms and bok choy are tender.
  • Pour the soup over the noodles, place the two haves of the egg in the bowl, garnish with a little bit spring onion greens and sesame seeds as desired.
  • Serve and enjoy.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variants: 1. Use chicken broth/stock instead of the soup base. 2. Add a drop or two of sesame oil to the completed soup. 3. Use vegetables other than bok choy. 4. Add fried tofu to the soup. 5. Add cooked and chopped chicken to the soup.
This recipe for 15 Minute Soba Noodle Soup Recipe is courtesy of Rasa Malaysia.
United States.
Tako (Octopus) Sausages

Tako (Octopus) Sausages

Now for the name, these are Japanese pork sausages, NOT octopus sausages, although octopus sausage does sound intriguing, but I don't think I will be making that. When I lived in Japan (13 years), I absolutely loved Japanese sausage. This comes from a good friend who is Japanese. These are typically made for bento (lunch) boxes, but for this, think of these as a side to a good pasta dish. Oddly enough, we buy these in local 7-11's in town, never seen them in the large grocery stores like Tesco or Tops in the city.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Appetizer, Side
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 4-6 links Japanese sausage
  • cooking oil, as needed

Instructions
 

  • Japanese sausage is typically about 3 inches long in a natural sheep gut casing. To prep, first thing is to make a cut halfway down the sausage, straight through to the other side, this results in '2 legs'.
  • Rotate the sausage 90 degrees, and make another cut through the sausage to the other side, this results in '4 legs'.
  • Optionally, you cut each 'leg' in half, resulting in '8 legs' but I found 4 legs to be perfect. Now we can cook them.
  • Heat some cooking oil in a non stick pan on medium heat, when hot, add the sausages, as the sausages cook, the 'legs' will open and curl.
  • Cook until the sausage is cooked through, keep in mind these are raw pork sausages so they must me cooked through.
  • Drain on paper towels, serve as a side with any pasta or rice dish or as a snack or appetizer. Enjoy.

Notes

One package of 4 Japanese sausage is about 42 Baht. Figuring 2 per serving, this is about an additional 66 cents per serving for a side dish, if serving with a pasta, the overall dish will be less than $1 per serving.
This recipe for Tako (Octopus) Sausage inspired by Just One Cookbook.