Ginger Minced Pork Rice Bowl
Ginger Minced Pork Rice Bowl
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This is a simple but flavorful sounding Chinese dish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ginger Minced Pork Rice Bowl
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This is a simple but flavorful sounding Chinese dish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Make the seasoning sauce in a small bowl, mix together the sugar, rice wine, and soy sauce. Set aside.
  2. Heat the oil in a non stick pan on medium to medium high heat, when hot, add the pork and ginger. Cook, breaking up the meat with your spatula until nicely browned, 3-5 minutes.
  3. Mix in the seasoning sauce until well mixed in, simmer for 2-3 minutes.
  4. Mix in the sesame oil, seeds, and spring onion (reserving a small amount for garnish), continue to simmer for about 30 seconds to a minute then remove from heat.
  5. To serve, place 1 cup of rice in each bowl, top each bowl with 1/4 of of the ginger pork. Sprinkle the top with some chopped spring onion, enjoy.
Recipe Notes

Low cost.

Inspired by the recipe Ginger Minced Pork Rice Bowl from Spice the Plate.

Asadong Pork Giniling with Quail Eggs & Mushrooms
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. Sounds delicious and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. Sounds delicious and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using
  2. In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  3. Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  4. Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  5. Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  6. When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  7. Serve with a side of fresh cooked rice.
Recipe Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Asadong Pork Giniling with Quail Egg and Mushroom is courtesy of Ang Sarap.

Caramelized Pork & Quail Eggs
Caramelized Pork & Quail Eggs
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This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Caramelized Pork & Quail Eggs
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This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  2. In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
  3. Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
  4. Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to well over an hour.
  5. When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.
Recipe Notes

The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Homemade Smoked Bacon
Homemade Smoked Bacon
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This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Homemade Smoked Bacon
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This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Prep Time
20 minutes
Cook Time Passive Time
3 hours, or so 5-8 days
Ingredients
Special Equipment Needed
Servings: Lot of bacon
Instructions
  1. Rinse off the slab of pork belly and pat dry.
  2. Mix together the salt, sugar, and pink salt. Sprinkle generously over all sides of the pork belly, then gently shake off the excess. Place the belly into a non-reactive dish (stainless steel, ceramic, glass, or plastic) or a large zip lock bag.
  3. Blitz the jalapenos with 1-2 tablespoons of their liquid (pickling juice) in a food processor or blender.
  4. Pour the blitzed jalapenos into a small bowl and add the garlic, bay leaves, and peppercorns, mix together then pour onto the pork belly, coat all sides with the mixture.
  5. Place in the fridge for 5 to 8 days. Turn the pork belly over every other day. The meat is ready once it is reasonably firm when pressed. Remove the belly and rinse off the cure with cool water. Pat dry, place on an oiled rack and return to the refrigerator to dry uncovered, overnight.
  6. Heat your smoker to 65 to 85 C (150 to 180 F) using apple and oak wood chips or any mix you prefer.
  7. Place the pork belly slab in the smoker. The bacon is ready once it reaches 65 C (150 F) internal temperature - usually in about 3 hours.
  8. Remove the bacon and allow to cool to room temp. Remove skin, slice to your preference, thick or thin, freeze in portions you commonly use.
Recipe Notes

I will price this when I can get a slab of pork belly in that weight. I will say Low cost for now.

Shortcut: Jalapeños in Escabeche.

Variants: 1. Use honey and brown sugar and omit the jalapenos. 2. Add cracked black pepper to all sides before smoking.

Recipe and photo provided by good friend, Susie Whitman and her recipe is here.
United States.

Kai Yad Sai (Thai Stuffed Omelet)
Kai Yad Sai (Thai Stuffed Omelet)
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These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Kai Yad Sai (Thai Stuffed Omelet)
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These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Ingredients
For the Eggs
For the Pork Filling
To Prepare
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
  2. In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
  3. When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
  4. In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
  5. Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
  6. Then fold over the two other sides to make a square.
  7. Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
  8. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

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.

Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Pork Rib Curry
Pork Rib Curry
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My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Pork Rib Curry
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Rating: 5
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My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat a pot of water and add the shallots and peppercorns.
  2. When the water is boiling, add the pork ribs. Here is the ribs used.
  3. And into the pot.
  4. Now get your chili and shrimp paste out and ready. Shrimp paste on the left, chili paste on the right.
  5. And wash the basil and get that ready.
  6. When the meat is tender, about 30 minutes to an hour, mix in the chili and shrimp pastes. and let simmer / low boil for another 30 minutes.
  7. Then add the basil and let that wilt down, takes just a minute or so.
  8. Stir the basil into the curry and let it simmer for a few more minutes.
  9. Ready to serve with rice.
Recipe Notes

I will estimate 120 Baht for the ribs. For 6 servings, this is about 59 cents per serving.

Family recipe by my wife, Rrayada Thayer.
Thailand.

Ham Loaf
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly grease a 9x13 baking dish.
  2. In a large mixing bowl, add the pork, ham, eggs, bread crumbs, milk, salt, and pepper. Mix together well then place into the prepared baking dish and shape into a loaf.
  3. Bake for 90 minutes.
  4. While the ham loaf is baking, go ahead and mix together the topping. In a bowl, add the brown sugar, mustard, and vinegar and mix well. During the last 15 minutes of baking, pour the topping over the loaf and continue baking for the remainder of the time.
  5. Remove from the oven and let rest for 5 minutes before slicing, serve.
Recipe Notes

I will price this next time I pick up some ham in the city. I will say high cost for now.

Adapted from an internet recipe.

Spring Rolls aka Lumpia
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Ingredients
For the Filling
For the Spring Rolls
Servings: spring rolls
Instructions
For the Filling
  1. In a pot of boiling water, add the vermicelli cook for 2-4 minutes or until soft, drain, lightly chop, you want about 1 1/2 cups, an 80 gram packet is fine. It is ok if they are a bit underdone as the rolls get fried later. Set aside.
  2. A lot of the prep time is the shredding and chopping. Use a box shredder for the cabbage and carrots, Chop the mushrooms on a board. I doubled the recipe that is why there is so much.
  3. Fresh ground pork (I used pork loin for this which is lean, the mushrooms add the juiciness). I also had some shrimp we added, the shrimp were cleaned, deveined, and chopped. The shrimp is NOT cooked with the pork, add the shrimp at the very end if using.
  4. Heat the olive oil in a large non stick pan (big pot if doubling the recipe), when hot, add the garlic and saute for a minute until fragrant then add the pork and break up the pork as it cooks until it just turns white, as it will get cooked again.
  5. To the pork, add the carrot, cabbage, and mushrooms and saute for several minutes until the veggies are good and wilted. Now mix in the cornstarch, soy sauce, and oyster sauce. Saute for about a minute or until the liquid is steamed off. You want the filling sticky, not watery. Taste and season with oyster sauce as needed.
  6. Add the cooked noodles and remove the pan or pot from the heat.
  7. Mix in the noodles and cool the filling, a hot filling means your spring rolls may burst (no one likes a sloppy spring roll). So just let the pan or pot cool, or spread the filling on a baking sheet and let cool, or even place in the fridge for 5 minutes.
To Assemble the Spring Rolls
  1. First thing is to make the 'glue' so in a small bowl or cup, mix together the cornstarch and water, set this aside but keep it handy, this is used to seal the rolls.
  2. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear.
  3. Place a tablespoon or so of filling near the corner closest to you.
  4. Fold the bottom up over the filling
  5. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long , and should look like an envelope.
  6. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing and envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  7. Repeat until you have either used all the filling or all the pastry sheets. 13 more to go.
  8. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
  9. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Figure about 50 Baht for the pork. I will wing about 3 servings from this (I like spring rolls), for 3 servings this is about 50 cents per serving.

Shortcut: Sweet & Sour Dipping Sauce.

Variants: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown. 2. For the filling, use cooked and chopped bacon, cooked hash browns, and Cheddar mixed in. 3. Place 3 or 4 raisins in each spring roll if using the original ingredients listed.

Adapted from an internet recipe.