Sticky Mushrooms & Oysters
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Mix together the rice flour, corn starch and water to make a slurry. Set aside.
  2. Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
  3. Mushrooms, coriander, and garlic all prepped. I used 75 grams of Shiitake mushrooms, stems removed and sliced, and coriander in place of the spring onion.
  4. Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
  5. To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
  6. When the mixture is lump free, add the soy sauce, sugar, white pepper, and spring onions, cook, stirring often, for about 30 seconds to a minute. Remove from heat.
  7. Serve with rice on the side.
Recipe Notes

I buy oysters from local fishermen for 50 Baht/pint. This is low cost. If sourcing from Tesco, you might be over $1 per serving. I will verify the Tesco cost.

This recipe for Sticky Mushrooms & Oysters is adapted from Appon's Thai Food.

Hotdog & Spring Onion Chili Salad
Hotdog & Spring Onion Chili Salad
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Hotdog & Spring Onion Chili Salad
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a medium size pot half full of water to boiling, then add the hotdog slices. Cook for 2 minutes to heat them through, drain, and place in a mixing bowl.
  2. Add to the mixing bowl the onion, spring onion, coriander, and chilies. Mix together.
  3. To the mixing bowl, add the fish sauce, lime juice, and sugar. Toss to combine.
  4. Serve on a large plate (family style) and sprinkle the mint over the top.
  5. Serve as a side dish with evening drinks, or with rice for a complete meal.
Recipe Notes

Low cost.

This recipe for Hotdog & Spring Onion Chili Salad is adapted from Appon's Thai Food.

Thai Style Hotdogs
Thai Style Hotdogs
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Thai Style Hotdogs
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Ingredients
Servings: servings
Instructions
  1. Cut each hotdog into 3 equal pieces, then cut an X in each end, about 1/4 inch deep.
  2. Heat the lard or oil in a large deep pan, you are going to shallow fry them. When the lard is hot but not smoking, carefully add the hotdogs, fry for about a minute or when starting to brown up and get crispy, then using tongs, turn each one over and fry another 30 seconds or so then remove to paper towels to drain.
  3. Serve with sweet chili sauce for dipping.
Recipe Notes

Low cost.

This recipe for Thai Style Hotdogs is adapted from Appon's Thai Food.

Thai Sweet Sausage
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Ingredients
Servings:
Instructions
  1. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  2. Add everything to a mixing bowl, except the sausage casings, mix together well using your hands. Cover and place in the fridge for 1 hour.
  3. Prepare your casings and using your preferred method, stuff the casings. Tie into about 6 to 8 inch links.
For Air Drying
  1. Wrap the sausage in parchment paper and leave in the hot sun for 3 days to dry out (like on a window ledge, but out of reach of cats or dogs.) When dried out and firm, store in a sealed bag in the fridge.
For Oven Drying
  1. Place the sausage on a parchment paper lined baking sheet and place in a 80 C (175 F) oven for 3-4 hours or until the sausage is firm. When dried out and firm, store in a sealed bag in the fridge.
To Cook
  1. The sausage will be quite firm. If to your going to use is a stir fry, best to steam the sausage for about 5-10 minutes to soften it up.
  2. You can also just place on rice in your rice cooker and cook the rice as normal, this will lightly flavor the rice and cooks the sausage through for a light meal.
Recipe Notes

Low cost.

 This recipe for Thai Sweet Sausage is adapted from Appon's Thai Food.

Northern Thai Sausage (Sai Oua) II
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Ingredients
Servings:
Instructions
  1. For the pork, ground pork from the store is ok to use. For a fattier pork mix, grind your own using pork belly or a mix of pork belly and pork shoulder. A fattier pork mix is perfect for this sausage.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Add the galangal, lemongrass, garlic, coriander roots, and lime leaves to a blender, and finely chop. You are not looking to make a paste, just chip fine. If using a mortar and pestle, grind with the pestle until mixed, again, no need for a paste.
  4. Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
  5. Stuff the casings as you prefer. Tie into about 8 inch links.
  6. Grill or bake until cooked through.
  7. Slice, serve with fresh cucumber, cabbage, or lettuce.
Recipe Notes

Low cost.

This recipe for Red Curried Sausage is adapted from Appon's Thai Food.

Isaan Sausage (Sai Krok) II
Isaan Sausage (Sai Krok) II
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Isaan Sausage (Sai Krok) II
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Ingredients
Servings: servings
Instructions
  1. For the pork, you can use ground pork, but if you are grinding yourself, pork shoulder, or preferred would be pork belly minus the skin. Use the wagon plate (coarse plate) for a nice mince.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Peel the garlic and mince well.
  4. Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
  5. Using the method of your choice, stuff the sausage casings. Once stuffed, use sting tie off the sausage into 1 1/2 inch links. Do not twist the links, just use the string and tie, tightly.
  6. Once everything is tied tightly, you can either cook now, or leave to ferment for a few days. The fermentation happens with the salt and rice.
  7. To ferment, use the fridge, there is less chance of spoilage of the pork. Place the sausage in a large bowl and cover with plastic wrap, place in the fridge for 2-3 days.
  8. The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
  9. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
To Cook on a Charcoal Grill
  1. After you have lit your charcoal, and get a nice bed of coals, cover the grill with foil, place the sausage on the foil and cook until cooked through and juices run clear.
To Cook in an Oven
  1. Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
  2. Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
  3. Place the sausage on the baking sheet and bake for 10 minutes or until nicely browned, then turn them over and bake for another 5 minutes or until nicely browned all over.
  4. Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
  5. Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.
Recipe Notes

Ground pork will cost about 85 Baht/800 grams. For 6 servings, this is about 45 cents per serving.

Adapted from an internet recipe.

Chicken & Basil Sausage
Chicken & Basil Sausage
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Another great sounding Thai sausage recipe. On my to make and cook list for sure. When I make this I will determine a lot of the missing or unclear information.
Chicken & Basil Sausage
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Another great sounding Thai sausage recipe. On my to make and cook list for sure. When I make this I will determine a lot of the missing or unclear information.
Ingredients
Servings:
Instructions
  1. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  2. In a mortar, add the white pepper, garlic, and coriander and pound with a pestle to combine. You can also use a blender for this if you desire.
  3. Mix the pounded garlic mixture with the remaining ingredients, except the casings, by hand until fully mixed.
  4. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  5. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
  6. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Low cost.

This recipe for Chicken Basil Sausage is adapted from Appon's Thai Food.

Pork, Noodle & Mushroom Sausage
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Ingredients
Servings:
Instructions
  1. For the minced pork, if it good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always as you can then control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
  4. Add the chopped mushrooms to the ground pork and mix together.
  5. To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
  1. Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
  2. Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
  1. Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.
To assemble:
  1. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  2. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
To cook:
  1. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Pork mince in Tesco-Lotus will cost about 50 Baht/500 grams. Once I figure out how much sausage this makes, I will give a serving price, low cost for sure.

This recipe for Pork Noodle & Mushroom Sausage is adapted from Appon's Thai Food.

Oyster Thai Omelet
Oyster Thai Omelet
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Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1 1/2 inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Oyster Thai Omelet
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Votes: 1
Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1 1/2 inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
  1. Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  2. While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
  3. When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  4. Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  5. Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
  6. Flipped, and some stray oysters being moved around a bit on to the omelet.
  7. Slide from the pan onto a plate and serve with rice on the side.
  8. Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.
Recipe Notes

Low cost.

Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.

Recipe provided by my wife, Rrayada Thayer.
Thailand.

Dill Thai Omelet
Dill Thai Omelet
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Fresh dill is mixed into the eggs before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister, but I did not get any photos, next time for sure.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Dill Thai Omelet
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Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Fresh dill is mixed into the eggs before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister, but I did not get any photos, next time for sure.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
  1. Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  2. While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the dill and mix that in.
  3. When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  4. Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  5. Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
  6. Remove from the pan to a plate and serve with rice on the side.
Recipe Notes

Low cost.

Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.

Recipe provided by my wife's sister.
Thailand.