Oyster Mushroom Pasta
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
  2. Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
  3. While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
  4. Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
  5. Stir in the cream and bring to a boil, stirring until the sauce thickens.
  6. Pour the mushroom sauce into the pasta, and toss to mix together.
  7. Add the spring onion and cheese and mix together.
  8. Serve as a side dish with any meal. Enjoy.
Recipe Notes

Low cost.

Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.

Adapted from an internet recipe. 

Fried Cabbage & Egg Noodles
Fried Cabbage & Egg Noodles
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This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Fried Cabbage & Egg Noodles
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This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling salted water until just tender, drain.
  2. While the pasta is cooking, melt the butter in a large non stick pan on low heat then add the cabbage and season with salt and pepper to taste, cover and cook the cabbage, turning often, until it starts to just turn brown.
  3. Add the pasta to the pan and toss with the cabbage to mix. Cook until the pasta starts to turn brown, maybe 5 minutes, turning and mixing often.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Braised Quail Eggs & Mushrooms
Braised Quail Eggs & Mushrooms
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Braised Quail Eggs & Mushrooms
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
For the Sauce
For the Thickener
Servings:
Instructions
  1. If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
  2. If you canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
  3. In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
  4. Heat a wok or large pan with about 1/2 inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until golden brown. Remove the eggs and drain.
  5. Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
  6. Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
  7. Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
  8. Serve as is as a side dish or serve with steamed vegetables for the light main dish.
Recipe Notes

I will price this when I pick up a can of mushrooms, for now I will say low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

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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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
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.

Spaghetti with Leeks
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
  2. Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
  3. Stir in the chives and cheese, season with salt as desired.
  4. Serve with additional Parmesan cheese on the side as a topping.
Recipe Notes

Low cost.

Adapted from an internet recipe.

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.

Oyster Mushroom Stir Fry
Oyster Mushroom Stir Fry
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Oyster mushrooms are excellent cooking mushrooms in Asia, and many restaurants prefer them over the even better Straw mushrooms because they last much longer. Keep in mind, cooking this type of mushroom, the goal is to remove the moisture and just soften the mushrooms. I made this on 13 May 2018, and this is excellent, very well liked by the family.
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Oyster Mushroom Stir Fry
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Rating: 5
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Oyster mushrooms are excellent cooking mushrooms in Asia, and many restaurants prefer them over the even better Straw mushrooms because they last much longer. Keep in mind, cooking this type of mushroom, the goal is to remove the moisture and just soften the mushrooms. I made this on 13 May 2018, and this is excellent, very well liked by the family.
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Cut off the root ends of the mushrooms, wash, shake dry and even gently squeeze out any water. Set aside.
  2. Heat the oil in a non stick pan on medium heat, when hot, saute the white parts of the spring onion and when softened, sprinkle in the ginger powder.
  3. Add the mushrooms, oyster sauce, and dark soy sauce. Mix together then let the mushrooms cook with less stirring, think sauteing. This only takes 1-2 minutes. Reduce the liquid in the pan to almost gone.
  4. Season with black pepper as desired and mix in the green parts of the spring onions, give it a few stirs, then remove to a serving dish. Top with fresh chopped coriander.
  5. Serve as a side dish or over rice for a light meal. (For this photo, the liquid you see is chicken gravy, not liquid from the mushrooms, however, I will say the mushrooms with the gravy is very good as well.)
Recipe Notes

Low cost.

Variant: 1. For a more authentic flavor, use ground Szechuan pepper. 2. Add shrimp and cook until they turn pink, then serve as a main dish over rice.

This recipe for Oyster Mushroom Stir Fry is from China Sichuan Food.

Spinach, Cheese & Rice Casserole
Spinach, Cheese & Rice Casserole
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Sounds great, on my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Spinach, Cheese & Rice Casserole
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Sounds great, on my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and grease with butter a 7x11 baking dish.
  2. In a large mixing bowl, mix together the rice, butter, spinach, Cheddar cheese, 3/4 cup of Parmesan cheese, spring onion, garlic, milk, and eggs, season with salt and pepper as desired.
  3. Pour into the baking dish and sprinkle with the remaining Parmesan cheese.
  4. Bake for 25 minutes, uncovered, then optionally top with Mozzarella cheese and bake for 5 more minutes.
  5. Let casserole rest for 5 minutes (there is a lot of hot cheese in there), then serve as a light main dish or as a side dish with say, chicken or fish. Enjoy.
Recipe Notes

Figure 180 Baht for the Cheddar, 90 Baht for the Parmesan, and 90 Baht for the Mozzarella. For 6 servings, this is about $1.88 per serving.

Adapted from an internet recipe.