Pork with Red Chili Paste

Pork with Red Chili Paste
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Pork with Red Chili Paste
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Rating: 5
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a splash of cooking oil in a large non stick pan, add the chili paste and shrimp paste and cook until that bubbly and fragrant.
  2. Add the pork and mix into the sauce, stirring occasionally. until the pork is cooked through, about 15 minutes or so. Sprinkle in some lime leaves, young leaves being better and mix in.
  3. Ready to serve with rice on the side.
Recipe Notes

Figure about 60 Baht for the pork, for 4 servings, this is about 44 cents per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Pan Fried Pork Chops

Pan Fried Pork Chops
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When I lived in the US, pork chops were very common, and even better was pork steaks with milk gravy, but for where I live now, pork chops are not common outside of touristy areas, and I do not live near those. So an alternative, just buy a pork loin and cut into 1 inch thick chops, problem solved. I will adjust the cook times when I make these. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
10 minutes
Pan Fried Pork Chops
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When I lived in the US, pork chops were very common, and even better was pork steaks with milk gravy, but for where I live now, pork chops are not common outside of touristy areas, and I do not live near those. So an alternative, just buy a pork loin and cut into 1 inch thick chops, problem solved. I will adjust the cook times when I make these. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse pork chops. Salt and pepper both sides of the pork chops.
  2. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
  3. Heat oil over medium heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. Chops should be browned and no pink juices remain. Remove to a plate and repeat with remaining chops.
  4. Serve with your favorite sides, like mashed potatoes, long beans, etc.
Recipe Notes

Pork loin at Tesco would run about 115 Baht/kilo, slice yourself into chops. I cannot price this until I try to see how many thick chops from a kilo. Right now I will list this as low cost.

Shortcut: Lawry's Seasoned Salt.

Provided courtesy of good friend, Stephen Connell.
United States.

Southern Smothered Pork Chops

Southern Smothered Pork Chops
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These sound very good, pan browned then baked in the oven with a nice gravy, on my to cook list.
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Southern Smothered Pork Chops
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These sound very good, pan browned then baked in the oven with a nice gravy, on my to cook list.
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a bowl, mix together rotisserie seasoning, sage, rosemary, paprika, salt and pepper. Season pork chops evenly with 1/2 the mixture.
  2. To fry the pork chops, there is two methods. 1. Put a large pan on medium high heat. Add 1/2 inch of oil. 2. If you prefer to use less oil, simply sear the chops using only 2 tablespoons of oil. I would say number 1 is truly southern.
  3. While oil is getting hot, place 1 cup of flour on a plate. Dip all sides of the chops in flour, and tap off any excess.
  4. Carefully place the chops into the hot oil, and brown on both sides. Adjust the heat as needed. You are browning them, the trick to a juicy pork chop is to brown them then bake in the gravy to cook them through. When browned on both sides, remove to a plate lined with paper towels.
  5. Preheat your oven to 190 C, get out a large baking dish.
  6. Discard the oil from pan and turn heat to medium low. Add in butter. When butter is melted, add in celery, onion, and bell pepper. Cook for 5 to 8 minutes until vegetables are softened.
  7. To the skillet whisk in the flour and garlic. Adjust the heat as needed, and continue to cook the roux for 7-10 minutes until golden brown, then gradually add in chicken stock while whisking. Adjust the heat as needed, and allow to come to a boil to thicken. Then add in remaining rotisserie mixture and stir. Remove from heat.
  8. Place the pork chops in the baking dish in one layer, pour in the gravy from the pan, cover with foil and bake for 1 1/2 hours.
  9. Remove from oven, serve with mashed potatoes and the gravy spooned over the chop and potatoes.
Recipe Notes

The price for pork can vary widely, my preference would be to use pork loin, which is basically a boneless chop and is readily available. Standard Tesco pork loin is about 132 Baht/kilo, Betagrow brand is 300 Baht/kilo, and an open market I cannot price until I get some. For these you have to slice it as well. Going with 132 Baht as an estimate until I make this, for 4 servings, this is about 97 cents per serving.

Shortcut: Rotisserie Seasoning.

Provided courtesy of good friend, Stephen Connell.
United States.

Steamed Pork Patty with Salted Duck Egg

Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Ingredients
For the Marinade
Use this if using a hard boiled salted egg
Servings: servings
Instructions
  1. Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  2. Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  3. Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about 3/4 of an inch thick.
  4. If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  5. If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  6. Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.
Recipe Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.

Adapted from several internet recipes.

Savory & Delicious Meat Patties

Savory & Delicious Meat Patties
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The beauty of these, you can make with beef, pork, chicken, or turkey. For a dinner, a patty, mashed potatoes and gravy, a vegetable, perfect dinner and low cost. This is like a meatloaf without the wait. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Savory & Delicious Meat Patties
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The beauty of these, you can make with beef, pork, chicken, or turkey. For a dinner, a patty, mashed potatoes and gravy, a vegetable, perfect dinner and low cost. This is like a meatloaf without the wait. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. For the meat, feel free to use ground beef, pork, chicken, or turkey. If using beef or pork, use beef or pork stock instead of chicken stock.
  2. Add the ground meat to a large mixing bowl then add the breadcrumbs, milk, egg, salt, pepper, Italian seasoning, Worcestershire sauce, onion, and garlic. Stir or use hands to mix. Shape mixture into 6 evenly sized balls.
  3. Heat the oil in a large skillet over medium high heat. At the meatballs and press to flatten slightly. Cook the patties until browned for about 5 minutes each side.
  4. Add the chicken stock to the skillet and continue cooking the patties, turning as needed until they are cooked through, maybe 5 minutes more.
  5. Serve with mashed potatoes and gravy and a vegetable, complete meal.
Recipe Notes

The highest cost would be using beef and I will say 100 Baht/500 grams. For 6 servings, this is about 50 cents per serving. Other ground meats would be less.

Shortcuts: Seasoned Breadcrumbs, Italian Seasoning.

Provided courtesy of good friend, Stephen Connell.
United States.

Stuffed Eggplant (Rellenong Talong)

Stuffed Eggplant (Rellenong Talong)
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This is another dish from the Philippines, and sounds really good, this will use Chinese eggplant, which is readily grown here, unlike the larger purple eggplant that was just recently introduced and is grown in a limited number of areas and is more expensive.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Stuffed Eggplant (Rellenong Talong)
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This is another dish from the Philippines, and sounds really good, this will use Chinese eggplant, which is readily grown here, unlike the larger purple eggplant that was just recently introduced and is grown in a limited number of areas and is more expensive.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Split each eggplant in half, but not all the way through and spread apart, grill skin side down until steam rises from the eggplant, remove from the grill, let them cool, and peel off the skin, set aside. Internet photo.
  2. In a skillet, heat 1 tablespoon of cooking oil and cook the garlic, onion, and tomato until starting to get soft. Then add the ground beef and brown until cooked through, maybe 8 minutes or so.
  3. Add the soy sauce, pinch of salt and pepper, remove from heat and set aside.
  4. Pour the eggs into a large shallow bowl. Heat a clean a pan with about 1/2 cup of cooking oil, type of oil is up to you.
  5. Place a split eggplant in the hot oil, scoop about half of the ground pork mixture and distribute on top of the eggplant and pat that down, then pour on about 2-3 tablespoons of the beaten egg over the ground pork. Hint, scoop some of oil in the pan over the egg mixture, this will help keep it from falling apart when you flip it.
  6. Gently flip the eggplant using 2 spatulas if possible to cook the other side. Cook for 3 to 4 minutes on low to medium heat.
  7. Remove from pan and serve, 1 split eggplant per serving. Serve with a sauce of your choice and steamed rice.
Recipe Notes

Low cost.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Unstuffed Bell Peppers

Unstuffed Bell Peppers
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I love Stuffed Bell Peppers, this recipe sounds like a very good alternative. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30-40 minutes
Unstuffed Bell Peppers
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I love Stuffed Bell Peppers, this recipe sounds like a very good alternative. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Reserve some of the diced bell peppers to sprinkle on top for garnish
  2. Saute peppers, onions, and garlic in a splash of olive oil over medium heat in a large skillet.
  3. Once the peppers and onions have started to soften, increase heat to medium high and add the ground beef to the pan, season with salt and pepper.
  4. Once the ground beef is cooked through, drain any excess fat, then add the chicken broth, can of whole tomatoes (chopped), tomato sauce, and soy sauce.
  5. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice. Cover the pan with a lid and reduce the heat down to low. Let mixture cook 20-30 minutes, or until rice is tender.
  6. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan. One rice is tender, sprinkle the cheese on top. Cover the pan with the lid to let the cheese melt.
  7. Garnish with fresh diced bell peppers and green onions.
Recipe Notes

The beef would cost about 100 Baht/500 grams. For 4 servings, this is about 75 cents per serving.

Shortcut: Tomato Sauce.

Provided courtesy of good friend, Stephen Connell.
United States.

World’s Best Meatloaf

World's Best Meatloaf
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Rating: 5
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Now I cannot vouch for world's best, but this does sound good, on my to cook list as I do like a good meatloaf. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
75 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
75 minutes
World's Best Meatloaf
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Votes: 1
Rating: 5
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Now I cannot vouch for world's best, but this does sound good, on my to cook list as I do like a good meatloaf. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
75 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
75 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Place ground meat in a large mixing bowl, add the rest of the ingredients BUT only 1/2 can of the soup, use your hands for a good mix.
  3. Turn into greased loaf pan or glass casserole dish 7x11 and pat out flat, pour remaining soup over the top, smoothing it evenly over all.
  4. Bake for 75 minutes. Let rest for 10 minutes, then slice and serve. Some potato mash and a vegetable, you have a good meal.
Recipe Notes

Beef would cost about 150 Baht/750 grams, pork would cost about 125 Baht/750 grams. Going with 150, and for 6 servings, this is about 75 cents per serving.

Shortcut: Condensed Tomato Soup.

Provided courtesy of good friend, Stephen Connell.
United States.

Homemade SPAM

Homemade SPAM
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I really like canned SPAM but the price is very costly, and has preservatives and a load of salt as well. So I set out and found a couple of recipes on the internet. This version has NO curing salt to keep the color a nice pink shade and cannot be stored like the canned stuff.
Servings
1 loaf
Servings
1 loaf
Homemade SPAM
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I really like canned SPAM but the price is very costly, and has preservatives and a load of salt as well. So I set out and found a couple of recipes on the internet. This version has NO curing salt to keep the color a nice pink shade and cannot be stored like the canned stuff.
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Take the pork should and cut into large cubes/strips that will fit in your grinder, fat and all. Place the chopped pork in the freezer for about 30 minutes. Cut the ham into large cubes/strips that will fit in your grinder. Mince the garlic and mix into the ham chunks, place in the freezer for 30 minutes.
  2. Preheat your oven to 150 C. Set up your grinder. Remove the ham from the freezer. Grind the ham with the finest grate on your grinder. To the ground ham, add the salt, sugar, and corn starch, mix with your hands. Remove the pork from the freezer, add the ground ham to the pork chunks and mix in with your hands, then grind the pork with the ham mixture with the finest grate on your grinder. After grinding, give it a mix with your hands as well.
  3. Pack the ground meat mixture into a loaf pan and cover with foil. Place the loaf pan in a large baking dish and fill that dish with water to 3/4 full. Carefully place this in the oven and cook for 3 hours, the target internal temp of the SPAM should be minimum 68 C at 3 hours.
  4. Take out the baking dish carefully and remove the foil on the loaf pan it will be full of fat. Carefully drain this off (you can save this for fried potatoes if you like or discard). Cover the loaf pan loosely will foil, set another loaf pan on top and fill with weights, like bricks that are covered with foil, etc, place this in the fridge overnight. The next morning, the SPAM is ready for use. Slice, fry, enjoy.
Recipe Notes

Pork shoulder will cost about 125 Baht/1.25 kilos. Ham (Makro has good ham) will cost about 100 Baht/250 grams. This will make about 1,500 grams of SPAM, minus the fat you will drain off. This makes 4 cans of SPAM.

One can of SPAM (US import) is about $6.15 (340 grams), one can of Tulip brand SPAM equivalent (Denmark import) is about $3.07 (340 grams).

This homemade type is about $1.65 per can. Great savings!

Per serving, figuring about 3 slices per person, 9 slices in a can, this is about 55 cents per serving. This can be used in many recipes, Mac and Cheese comes to mind.

Adapted from an internet recipe.

Pork Chop Supreme

Pork Chop Supreme
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Sounds great and I will use sliced pork loin for this as true pork chops are not available in my location. Several shortcuts good savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Pork Chop Supreme
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Sounds great and I will use sliced pork loin for this as true pork chops are not available in my location. Several shortcuts good savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Brown the pork chops in a hot skillet with a splash of olive oil, drain and set aside.
  3. Slice potatoes into a medium casserole dish in even layer. Place the pork chops on the potatoes.
  4. Combine onion soup mix, cream of mushroom soup, and milk, pour over top of pork chops. Bake for 1 hour. Serve.
Recipe Notes

I cannot price this for pork chops, however for pork loin, this is about 115 Baht/kilo. Buy a kilo and cut 4 good slices from that and use the rest for another recipe. For 4 servings, this is about 85 cents per serving.

Shortcuts: Dry Onion Soup Mix, Condensed Cream of Mushroom Soup.

Provided courtesy of good friend, Stephen Connell.
United States.