Spätzle
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Ingredients
Special Item - not required, but helps
Servings: servings
Instructions
  1. In a large mixing bowl, add the flour, salt, pepper, and nutmeg and whisk to combine.
  2. Beat the eggs. Add half the eggs and half of the milk to the flour mixture and mix, then add the remaining eggs and milk, and mix until smooth.
  3. Fill a medium sized pot half full with water or even chicken stock, Heat to simmering.
  4. Using a spätzle maker, place over the pot and add dough to the hopper and slide back and forth to allow the dough to fall through the holes into the simmering water, don't overcrowd the pot. (If you do not have one, you can use a flat grater with large holes or even a large holed sieve and use a rubber spatula to press the dough through).
  5. Let the spätzle cook until it floats to the top of the water, use a large slotted spoon to remove and place them in ice water to cool them and then place in a colander to drain. Repeat with remaining dough.
  6. Once all the dough is cooked in the water, heat a large non stick skillet 2 or 3 tablespoons of butter, add the spätzle and fry, turning often, until starting to crisp up.
  7. Serve as a side with a meaty dish.
Recipe Notes

Low cost.

Variants: 1. Fry in bacon fat and 5-6 slices of chopped bacon. 2. Fry some onion and garlic until soft and the onion is softened, add the spätzle and mix in, then add 1-2 cups Swiss cheese, there, you just made Käsespätzle, the German version of mac and cheese.

Adapted from an internet recipe.

Creamy Cucumber Salad
Creamy Cucumber Salad
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Creamy Cucumber Salad
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This is a German style cucumber salad and sounds delicious. Greek yogurt can be used in place of the sour cream but when doing this, leave out the lemon juice, or make the sour cream using labneh. I made this on 20 Aug 2017 and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the sour cream, you can substitute Greek yogurt but omit the lemon juice. You can also make make the sour cream using labneh, shortcut for that is in the Recipe Notes section below.
  2. For the salt, you can make the dressing with the salt included but the salad will need to be consumed just after making or within just a few hours as the salt will cause the cucumbers to weep. An alternative is to salt the cucumber slices in a sieve and let them set for an hour, gently squeeze out remaining moisture, then proceed as directed, which will result in crispy cucumbers for 2-3 days with the dressing. This photo is of the cucumbers salted and draining.
  3. Using a small bowl, add the sour cream (or Greek yogurt), lemon juice only if using sour cream, garlic, salt and pepper. Mix and refrigerate until needed. Best results if you mix the dressing into the vegetables just before serving. If using the salted cucumber method, omit the salt in the dressing mixture.
  4. Place the cucumber and onion in a bowl, add the dressing and mix and serve then or within 2-3 hours, keeping the salad refrigerated until use.
  5. If using the salted cucumbers, mix in the dressing and refrigerate until use, store leftovers in the fridge for 2-3 days. I used salted cucumbers so everything is mixed and goes into the fridge to chill. I also added the julienned carrot for a bit of color.
  6. Serve as a side as is or on a bed of lettuce for a nice presentation and a light meal.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Inspired by the recipe Creamy Cucumber Salad from Natasha's Kitchen.

Pork Knuckles & Sauerkraut (Kombes mit Eisbein und Kartoffelbrei)
Pork Knuckles & Sauerkraut (Kombes mit Eisbein und Kartoffelbrei)
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This is a true German dish and if you have ever had pork knuckles, this is a good way to prepare them compared to just roasting, which is also very good.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
2-4 servings 10 minutes
Cook Time
8 hours
Pork Knuckles & Sauerkraut (Kombes mit Eisbein und Kartoffelbrei)
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This is a true German dish and if you have ever had pork knuckles, this is a good way to prepare them compared to just roasting, which is also very good.
Servings Prep Time
2-4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
2-4 servings 10 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Place the pork knuckles in your slow cooker.
  2. Mix together remaining ingredients except the mashed potatoes and pour over the knuckles. Cover and cook on Low setting for 8 hours without removing the lid.
  3. Remove the knuckles from the slow cooker. Scoop out some sauerkraut and place on one side of each plate, place a pork knuckle on top of the kraut, then place a scoop of mashed potatoes on the other side of the plate. Serve.
Recipe Notes

These are available at Makro, frozen, each is 800 grams and cost is 200 Baht each. And I recently seen them 4 in a bag, frozen in Tesco, cannot remember the price. If serving one knuckle for 2 people (easily done),  the cost would be about $2.95 per person. I will add  the cost of sauerkraut when I find that. More expensive than other meals listed here but is a great treat for yourself.

Adapted from an internet recipe.

Traditional Sauerbraten
Traditional Sauerbraten
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Sounds really good, does take time to prepare this however. On my to cook list.
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Traditional Sauerbraten
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Sounds really good, does take time to prepare this however. On my to cook list.
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Place beef, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; brown beef on all sides, about 10 minutes. Transfer the beef to a slow cooker.
  3. Pour the reserved marinade over the beef and cook on Low setting for 6-8 hours. When beef is fork tender, remove from the slow cooker to a plate and slice.
  4. Strain the liquid from the slow cooker and make a gravy by heating that in a small pot and adding cornstarch.
  5. Serve with potatoes or potato dumplings.
Recipe Notes

Beef would cost about 300 Baht/1 1/2 kilos, for 6 servings, this is about $1.47 per serving. Not bad for a once in a while meal.

Adapted from an internet recipe.

German Cucumber Salad
German Cucumber Salad
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This sounds really good, and is very low cost. The vegetables, as well as the parsley and dill are all grown locally here. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
German Cucumber Salad
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This sounds really good, and is very low cost. The vegetables, as well as the parsley and dill are all grown locally here. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
For the Dressing
Servings: servings
Instructions
  1. Place the cucumbers, onion, and tomatoes in a large bowl and set aside.
  2. In another bowl, whisk together all the dressing ingredients, pour over the vegetables and toss to coat evenly. Refrigerate for at least two hours before serving.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

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

German-Style Fried Potatoes
German-Style Fried Potatoes
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I cannot vouch for these being German style, sounds like fried potatoes with bacon, but it does sound good, and I do like the part of boiling the potatoes first. On my to cook list. This would be a good side with grilled brats, chicken, or about any dish.
Servings Prep Time
4 servings 24 hours
Servings Prep Time
4 servings 24 hours
German-Style Fried Potatoes
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I cannot vouch for these being German style, sounds like fried potatoes with bacon, but it does sound good, and I do like the part of boiling the potatoes first. On my to cook list. This would be a good side with grilled brats, chicken, or about any dish.
Servings Prep Time
4 servings 24 hours
Servings Prep Time
4 servings 24 hours
Ingredients
Servings: servings
Instructions
  1. Slice the cold potatoes into thin 1/8 inch thick slices, then set aside.
  2. Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions until soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside.
  3. Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown.
  4. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned. Serve as a side dish.
Recipe Notes

Potatoes run about 38 Baht/kilo, this is well under $1 per serving for 4 servings, more than reasonable for a good hearty side.

Adapted from an internet recipe.

Pork Ribs & Sauerkraut II
Pork Ribs & Sauerkraut II
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This is another variant on the Pork Ribs & Sauerkraut recipe from another good friend. Sounds just as good, on my to cook list.
Pork Ribs & Sauerkraut II
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This is another variant on the Pork Ribs & Sauerkraut recipe from another good friend. Sounds just as good, on my to cook list.
Ingredients
Servings:
Instructions
  1. Cut the ribs into 2 or 3 bone sections and boil in a pot of water with the onion and some barley. When the ribs are starting to get tender, add the potatoes and sauerkraut, bay leaf, salt and pepper, and apple slices if desired. Cook until the potatoes are tender.
  2. Serve as a complete meal.
Recipe Notes

The pork ribs that are shown in the photo are from Tesco and run about 120 Baht/kilo, until I make this, I am not sure what 2 racks (strips) would cost. The sauerkraut will be imported and I cannot price that until I pick some up in Phuket next time I go there. Over all this is a simple dish to prepare. I will update prices when I get the ingredients, for now I will say Fair Value.

Provided courtesy of good friend, Dick Hanover.
United States.

Scrapple
Scrapple
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This is a an old Pennsylvania Dutch recipe that in my opinion is very good, an acquired taste really. Recipe is based on making your pork sausage. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
10 minutes
Scrapple
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Rating: 4
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This is a an old Pennsylvania Dutch recipe that in my opinion is very good, an acquired taste really. Recipe is based on making your pork sausage. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
  2. Remove from heat and pack into 8x4 loaf pan, cover and chill overnight, pack tightly. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.
  3. Removed from the fridge the next morning, the end piece fell apart when I floured it, the other pieces, cut about 3/8 inch thick, held together well for the most part.
  4. I did the optional step and floured the slices and fried them in bacon fat.
  5. Served.
Recipe Notes

Minced pork is about 130 Baht/kilo, 750 grams would be about 98 Baht. For 8 servings minus sides (like eggs and hash browns), this is about 37 cents per serving.

Optional, slice about 1/4 inch thick, roll in flour then fry, also, slice thin for crispy fried slices or slice a bit thicker for a softer less crispy variant.

My cast iron pan of choice is my 12 inch pan I located here in Thailand, and I am very satisfied with quality. Have a look if you are looking to buy a cast iron pan: Raro Cast Iron Pans they even have recipes listed.

Shortcut: Pork Sausage.

Adapted from an internet recipe.

Chicken Loaf
Chicken Loaf
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This is a great way to use leftover chicken or turkey or use purposely cooked chicken to make this. This is great for sandwiches that do not spill the contents on to your plate. You can make this plain or with what ever you wish to add. This is a must try for me as I love chicken sandwiches. No quantity is listed as to what this makes as the original instructions were quite unclear. I will make this and add step by step photos as well. This recipe is for purpose cooked chicken for this, but after you read through the instructions, it will be clear on how to use a leftover chicken or turkey.
Chicken Loaf
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This is a great way to use leftover chicken or turkey or use purposely cooked chicken to make this. This is great for sandwiches that do not spill the contents on to your plate. You can make this plain or with what ever you wish to add. This is a must try for me as I love chicken sandwiches. No quantity is listed as to what this makes as the original instructions were quite unclear. I will make this and add step by step photos as well. This recipe is for purpose cooked chicken for this, but after you read through the instructions, it will be clear on how to use a leftover chicken or turkey.
Ingredients
Cooking the Chicken
Making the Loaf
Servings:
Instructions
Cooking the Chicken
  1. Add the chicken to a large pot and fill with water to cover the chicken by an inch or so. Add the celery, onion, white pepper, salt and bay leaves. Bring to a boil then put on simmer until the chicken can be pulled from the bones with a fork. DO NOT cook this until the chicken is falling off the bone, just simmer until the chicken is done.
  2. Remove the chicken from the pot when cooked through and strain the liquid (see, you just made chicken stock). Reserve the stock. When the chicken as cooled enough to handle, remove the meat from the bones, save the bones and skin for your dog. Make sure you remove all cartilage, skin, and fat from the meat. Once it is all separated, chop the meat slightly for small pieces, like you would for a chicken sandwich.
  3. Mix the meat and bell pepper and parsley together. and pack into a loaf pan (this can be a non-stick metal pan or even a glass loaf pan).
Making the Loaf
  1. Mix the gelatin with 1/4 cup cold water and stir until the lumps have dissolved. In a small pot, add the gelatin mixture and add 2 cups of stock you made and heat this on low temp until the gelatin is completely dissolved.
  2. Pour this mixture into the loaf pan to completely cover the chicken, if you do not have enough liquid, make another batch of the gelatin/stock mixture.
  3. Once the liquid covers the chicken, allow to cool, then place in the refrigerator. Once the loaf has gelled solidly, it is ready to use. One option is to slice and serve as is on a bed of lettuce with chopped tomatoes, another option is to slice and simply make sandwiches using bread of your choice, a few lettuce leaves, and lots of mayo.
Recipe Notes

Chicken quarters run about 62 Baht/kilo, you might have 120 Baht invested in 6 quarters. At 120 Baht, this about 90 cents per meal assuming 4 meals from this. More accurate pricing when I make this.

Adapted from an internet recipe.

Hot German Potato Salad
Hot German Potato Salad
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Sounds good.
Servings Prep Time
5 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 people 10 minutes
Cook Time
20 minutes
Hot German Potato Salad
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Sounds good.
Servings Prep Time
5 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Boil potatoes until tender, drain.
  2. Cook bacon in skillet until crisp. Remove and chop. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt celery seed and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Slowly add water and vinegar and heat to boiling stirring constantly. Remove from heat and combine with drained potatoes and bacon until potatoes are completely coated.
  3. Remove from heat and combine with drained potatoes and bacon until potatoes are completely coated.
Recipe Notes

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.