Banana with Coconut Milk Sauce

Banana with Coconut Milk Sauce
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Banana with Coconut Milk Sauce
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Votes: 1
Rating: 5
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Ingredients
For the Coconut Milk Sauce
For the Chili Sauce
Servings: servings
Instructions
  1. Add the banana buds, stalk, and Chinese eggplant to a pot, fill with water to cover by about 2 inches. Bring to a boil and cook until the vegetables are tender. Remove from heat and drain and set aside.
For the Coconut Milk Sauce
  1. While the vegetables are boiling, heat a non stick pan over medium heat, add the shallots and the coconut milk and let it heat up, when bubbly, reduce heat to a low simmer, and a pinch of salt and a teaspoon of sugar, stir and taste, add more sugar as needed. Let this simmer for just a few minutes then remove from heat.
  2. Arrange the vegetables on a plate, and spoon the Coconut Milk sauce over the top.
For the Chili Sauce
  1. Add the slice chilies and shallots to a large bowl. Step daughter was in charge of slicing the chilies, she just chopped them, what you see in this photo could have been sliced thinner.
  2. To the bowl add the shrimp paste and mix that in, then add the liquid best described as lime vinegar (I am actively researching what this liquid is). You are looking for a near soupy consistency. This is used as a dip for the banana buds, stalks, and the eggplant.
  3. Served. There is a pork with red chili paste dish, that is eaten with the rice and lime leaves, and there is the plate of cooked banana buds and stalk with the coconut milk sauce spooned over that, and the large bowl of chili sauce. Perfect, low cost meal.
Recipe Notes

Low cost.

Watched my wife, Rrayada Thayer make this.
Thailand.

Pork with Red Chili Paste

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
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.

Sweet Eggs (Kai Wan – ไข่หวาน)

Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Ingredients
Servings:
Instructions
  1. Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
  2. Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
  3. Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.
Recipe Notes

Low cost.

Watched my Step Daughter make this.

Isaan Sausage (Sai Krok)

Isaan Sausage (Sai Krok)
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Rating: 5
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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. I took lots of photos to show exactly what this is.
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Isaan Sausage (Sai Krok)
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Votes: 1
Rating: 5
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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. I took lots of photos to show exactly what this is.
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Servings Prep Time
5 servings 1 1/2 hours
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
  2. This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
  3. I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
  4. In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I bassicaly make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
  5. Open the casing packet and unfold the casings and separate them. One end is already tied.
  6. I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
  7. Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight. when you get to the open end, give that a twist and tie that off with the string. (I made the mistake of trying to twist into links, worked about half the time, so don't do that method. I will certainly make this again and again, and will take new photos as well.)
  8. Let the sausage sit on the counter for 1 hour. Cook on a charcoal grill over low heat until cooked through, or bake at 140 C for 30 to 40 minutes. Serve with fresh vegetable like cabbage, lettuce, cucumber, carrot.
Recipe Notes

The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.

Variants: Beef, chicken, and shrimp can be used instead of pork.

From a recipe on a spice packet.

Northern Thai Sausage (Sai Oua)

Northern Thai Sausage (Sai Oua)
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Rating: 5
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This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I am looking forward to making this as I love Northern Thai sausage. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Northern Thai Sausage (Sai Oua)
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Votes: 1
Rating: 5
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This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I am looking forward to making this as I love Northern Thai sausage. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size bowl, dissolve the contents of the seasoning pack in the warm water. This is the seasoning pack used.
  2. Add the pork belly to the seasoning mix and blend well until sticky, use your hands for this, takes just a few minutes for this.
  3. Now for the collagen casing, first, it is used dry, never soak them. I used a funnel when I made these as I have never used casings before. If you are experienced using casings, use the method of your choice. Grease up the funnel tube with vegetable for the first sausage, and fit the casing onto the tube all the way to the knotted end.
  4. Fill the casing with the pork mixture by pressing it into the funnel tube, pierce any air pockets with a pin or toothpick. Use kitchen string to tie off the ends. Five sausages ready.
  5. Cook on a charcoal grill over low heat until cooked through, or bake at 140 C for 20 minutes. Slice diagonally and serve with sticky rice and vegetables such as cabbage, lettuce, or cucumber. I cooked these in my oven, family and I started to devour them before I got a photo right out of the oven.
Recipe Notes

The seasoning packet for this is 37 Baht, and it includes the casing. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.

Variants: Beef, chicken, and shrimp can be used instead of pork. For shrimp, increase to 600 grams and do not use any water, just mix the seasoning packet into coarsely chopped shrimp.

From a recipe on a spice packet.

Chinese Five Spice Pork Belly

Chinese Five Spice Pork Belly
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Rating: 5
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My mother in law loves Chinese Five Spice Chicken, and loves it more when made using pork belly, so this is a slightly different recipe than what is on the spice pack. This is not a secret recipe or an internet recipe, this is a modified recipe based on the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 31 May 2017 and it was very well received by my mother in law, and it is delicious, my comments below. I did not get all the step by step photos so I will be making this again soon, so easy and inexpensive as well.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Chinese Five Spice Pork Belly
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Rating: 5
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My mother in law loves Chinese Five Spice Chicken, and loves it more when made using pork belly, so this is a slightly different recipe than what is on the spice pack. This is not a secret recipe or an internet recipe, this is a modified recipe based on the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 31 May 2017 and it was very well received by my mother in law, and it is delicious, my comments below. I did not get all the step by step photos so I will be making this again soon, so easy and inexpensive as well.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Ingredients
Servings: servings
Instructions
  1. Prepare the pork belly by slicing into 1 1/2 inch pieces, we used 700 grams. Place the meat in a bowl.
  2. In the bowl of meat, add the 5 Spice Powder. Rub that in with your fingers until all pieces are coated. This photo is just before I added the spice powder.
  3. In a large pot, heat a splash of olive oil then add the garlic and sugar, when the garlic is fragrant, about a minute, ass the pork, cook for a few minutes turning a few times. You are browning them, not needing to cook through, that will happen later.
  4. Add the eggs, salt, light and black soy sauces, and bean curd if using, add enough water to nearly cover the eggs, and simmer for an hour. This photo is right after the eggs and water was added.
  5. At 1 hour, the eggs should be a light brown, check for tenderness of the pork, if tender, serve over rice, add some of the broth as well to the rice.
Recipe Notes

Prices can very with pork, if you go with a local vendor at an open market, you are getting fresh and much lower cost. Pork belly at Tesco is 220 Baht/kilo, the pork belly used in this recipe and in the photos, I purchased from an open market, 140 Baht/kilo. For this recipe the pork cost about 105 Baht/700 grams. For 4 servings this is about 77 cents per serving.

Modified from a recipe on a spice packet.

Thai Chicken Meatball Curry with Coconut Rice

Thai Chicken Meatball Curry with Coconut Rice
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Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Thai Chicken Meatball Curry with Coconut Rice
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Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
For the Meatballs
For the Curry
For the Coconut Rice
Servings: servings
Instructions
  1. Combine the Meatball Ingredients. With wet hands (this helps to keep the chicken from sticking to your hands) form golf-ball sized meatballs. Place the meatballs on a tray lined with parchment paper and chill in the refrigerator until ready to use.
  2. Heat a large frying pan and fry the meatballs in a neutral oil, I would use rice bran or coconut oil, until they are browned all over. Remove from the pan and set aside.
  3. Discard all but 2 tablespoons of the oil, and add the carrots and curry paste to the pan, cooking until the curry is slightly toasted. Add the garlic, fry for 10 seconds then add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and Thai chili and whisk to combine.
  4. Add the meatballs back into the pan and allow to simmer for 10 minutes before adding the snow peas and baby corn. Simmer for another 5 minutes.
  5. Serve the curry over coconut rice or in a lettuce cup. Garnish with sliced chilies, chopped cilantro, Thai basil, chopped peanuts and a lime wedge.
Recipe Notes

The chicken will cost about 75 Baht, if grinding yourself, go with a mixture of breasts and thighs. For 4 servings, this is about 55 cents per serving.

Shortcut: Coconut Rice.

Variants: If I was a betting man, I would say Beef or Pork Meatballs could be used as well. Now if you use curry powder instead of curry paste, you will change up the overall taste and make it more of an Indian dish.

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

Green Mango Salad

Green Mango Salad
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This recipe was sent to me by a good friend living in Thailand. She bought 4 kilos of green mangoes and came up with this from items she had on hand at her house. This can be a main dish or a starter. For a main dish this would be two servings, for a starter this would make 4 servings.
Servings Prep Time
2-4 servings 30 minutes
Servings Prep Time
2-4 servings 30 minutes
Green Mango Salad
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This recipe was sent to me by a good friend living in Thailand. She bought 4 kilos of green mangoes and came up with this from items she had on hand at her house. This can be a main dish or a starter. For a main dish this would be two servings, for a starter this would make 4 servings.
Servings Prep Time
2-4 servings 30 minutes
Servings Prep Time
2-4 servings 30 minutes
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Cut up radish julienne style, long narrow strips, place in a sieve with a a good amount of salt and let it drain.
  2. Cut up mango and carrot julienne style as well and put these in a large bowl. Cut the tomatoes into fine strips and chop the shallots, place these in the bowl with the mango and carrot.
  3. Now to make the sauce. Add all the sauce ingredients to a bowl (or even a mortar) except the oil. Stir until the sugar is dissolved. Then taste. it should not be too salty or sour or sweet but in harmony. Adjust the lime juice, soy sauce or sugar as needed. Add the grated ginger and garlic and stir or pound lightly (careful not to splash).
  4. Now the radish should be ready, it should not taste salty but mild, place that into the bowl with the mango and carrot and mix together, then add the sauce and mix that in.
  5. Arrange the salad on plates, 2 main dishes or 4 starters. Top with the cashews or peanuts and cilantro on top of that.
  6. Hard boiled eggs, quartered lengthwise is good on the side for a main dish, and grilled prawn would be perfect.
Recipe Notes

Low cost.

Author, and provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.

Egg Noodles & Chicken Curry (Khao Soi)

Egg Noodles & Chicken Curry (Khao Soi)
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This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Egg Noodles & Chicken Curry (Khao Soi)
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This sounds really good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
Garnishes/toppings of your choice
Servings: servings
Instructions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
  2. Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
Recipe Notes

Low cost with just two chicken thighs. Can substitute chicken with beef or pork.

Shortcut: Fried Shallots.

Adapted from an internet recipe.

Son-in-Law Eggs (Khai Luk Khoei)

Son-in-Law Eggs (Khai Luk Khoei)
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These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Son-in-Law Eggs (Khai Luk Khoei)
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Votes: 1
Rating: 5
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These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In wok or deep heavy skillet, add some vegetable oil to about 2-3 inches deep and heat to almost 180 C but not smoking.
  2. Line a baking sheet with paper towels and place it next to the stove.
  3. When the oil is ready, gently add eggs with a slotted spoon and fry, stirring them as needed to ensure even browning, until they are thoroughly and evenly browned, about 3 minutes.
  4. Using a slotted spoon, transfer the eggs to the towel-lined baking sheet and let them cool down. Let them cool while you make the sauce.
  5. To make the sauce, in a small saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.
  6. Slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
  7. Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the cilantro and serve.
Recipe Notes

Low cost.

For the sauce, as stated will work perfectly. Now every region in Thailand has their own ways to prepare the sauce, as long as the tamarind, sugar, and fish sauce is used the results will be very similar.

Adapted from an internet recipe.