Deep Fried Frog Legs
Deep Fried Frog Legs
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Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Deep Fried Frog Legs
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Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
  2. Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
  3. In a bowl, whisk together the eggs and milk.
  4. Heat some oil in a large non stick pan, you want about 1/2 inch of oil. You want the oil hot but not smoking.
  5. When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
  6. Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
  7. Cook the legs until golden brown on each side, about 3-4 minutes per side.
  8. Remove the legs to paper towels to drain.
  9. Serve.
Recipe Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)

Adapted from an internet recipe.

English Muffin Bread II
English Muffin Bread II
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Sounds like a great toasting bread, on my to cook list. This is a no knead batter bread.
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
20-25 minutes 30-45 minutes
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
20-25 minutes 30-45 minutes
English Muffin Bread II
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Sounds like a great toasting bread, on my to cook list. This is a no knead batter bread.
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
20-25 minutes 30-45 minutes
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
20-25 minutes 30-45 minutes
Ingredients
Equipment needed
Servings: loaves
Instructions
  1. Grease your two bread pans with butter and dust with cornmeal. Set these aside.
  2. In a large mixing bowl, add the yeast, water, and honey and mix together, set this aside.
  3. In another large bowl, mix together the flour, salt, and baking powder.
  4. To the yeast mixture, add the milk and 1 cup of the flour mixture and mix together well.
  5. Add the remaining flour a cup at a time and mix into the batter (you may have some flour left over, that is ok), you are looking for a soft, wet batter.
  6. Spoon the dough into the bread pans.
  7. Set the bread pans aside until the batter has doubled in size and is at the top of the pan or just a bit over. This can take 30-40 minutes.
  8. While the batter is rising, preheat your oven to 220 C (425 F).
  9. When the batter is ready, sprinkle the tops with cornmeal. Bake for 15 minutes. For a crispier and more golden crust, bake for 20-25 minutes.
  10. Remove from oven and remove from pans, place on a wire rack and allow to cool.
  11. Slice, toast, and enjoy with butter, honey, or your favorite jam.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Icebox Cookies
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Ingredients
Servings:
Instructions
  1. Cream together the sugars, butter, and eggs until smooth.
  2. In another bowl, mix together the flour, salt, baking soda, and cinnamon.
  3. Slowly mix the flour mixture with the butter mixture until well combined.
  4. Shape dough into logs, place on wax/parchment paper and roll. Place in the fridge overnight. As an option, you can roll and place in the fridge for up to 3 weeks, just thaw for a few days in the fridge before use.
  5. Preheat your oven to 180 C (350 F), line a baking sheet with parchment paper.
  6. Unwrap the log, slice, and bake for 8 to 12 minutes or until the edges are golden brown.
  7. Let cool for 5 minutes then transfer to a wire rack to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or lightly grease with butter.
  2. Beat together cream cheese, butter, and both sugars until light and fluffy. Add the egg and vanilla and beat some more.
  3. In a separate bowl, nix together the flour, baking powder, and salt.
  4. Slowly mix in the flour mixture, once fully combined, fold in the chocolate chips.
  5. Drop by teaspoons on the baking sheet, leaving 1 inch spacing.
  6. Bake for 10-14 minutes or until set and lightly browned on the edges. Let cool for 5 minutes, transfer to a wire rack to cool fully.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Refrigerator Cookies
Refrigerator Cookies
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This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Refrigerator Cookies
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This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Cream together the butter and sugar, then add the vanilla, egg, and milk. Mix well.
  2. Stir in the flour until well combined, then mix in the nuts if using those.
  3. Shape the dough into logs and roll in wax/parchment paper. Place in the fridge for 2 hours.
  4. Preheat your oven to 180 C (350 F). Line a baking sheet with parchment paper.
  5. Unwrap the logs and slice thinly and place on the baking sheet.
  6. Bake for 10 minutes or until the edges are golden brown. Let cool for 5 minutes, transfer to a wire rack to cool fully.
To Decorate - Optional
  1. 1. Feel free to dip half of each cookie in melted chocolate and let cool completely. 2 Dip half in melted chocolate then add colorful sprinkles or dots, chopped nuts, shredded coconut, etc. and let cool completely. 3. Drizzle the top with melted chocolate, making patterns, etc, adding sprinkles, etc. and allow to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Simple Frog Legs
Simple Frog Legs
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Rating: 5
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Basic recipe to prepare frog legs. In Thailand, the legs are much smaller than the states. There is large frog legs at Makro at times, imported, and with a hefty price as well, so I prefer the local harvested frogs from the village. No set amounts here, this is a make as much as you want guide. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Simple Frog Legs
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Votes: 1
Rating: 5
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Basic recipe to prepare frog legs. In Thailand, the legs are much smaller than the states. There is large frog legs at Makro at times, imported, and with a hefty price as well, so I prefer the local harvested frogs from the village. No set amounts here, this is a make as much as you want guide. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Ingredients
Servings:
Instructions
  1. Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs). Place the legs in a bowl or container.
  2. Pour in some milk to just cover the legs, and place in the fridge. Mix the legs around a few times as they chill.
  3. Remove the legs from the milk, add salt and pepper as desired to some flour, them roll the legs in the flour to coat them well.
  4. Heat a non stick pan with 3-4 tablespoons of butter. When the butter is sizzling, add the legs.
  5. Cook uncovered and turn as needed until golden brown on both sides.
  6. Serve and enjoy.
Recipe Notes

I bought 3 whole (skinned) frogs at the village market for 60 Baht ($1.81) and just the legs, cleaned with feet removed, came out to 190 grams (6.7 oz). I will say 6 small legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)

Shortcut: Buttermilk.

Adapted from an internet recipe. Yes, it has been so long since I had fried frog legs, I had to look this up.

Norwegian Pepper Cookies
Norwegian Pepper Cookies
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As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Norwegian Pepper Cookies
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As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Ingredients
Servings: cookies
Instructions
  1. In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the cream then mix in the baking soda and a little water, no more than 2 tablespoons (I will verify this).
  2. In another bowl, sift together the flour, cinnamon, pepper, cardamom, and baking powder.
  3. Mix the flour mixture with the wet mixture until a nice dough is formed.
  4. Wrap the dough plastic wrap, tightly, into a log shape about 2 1/2 inches in diameter. Place the dough in the fridge to chill (I will verify the time for this).
  5. Preheat your oven to 190 C (375 F). Lightly grease a baking sheet with butter, or line with parchment paper. Remove and unwrap the dough, slice into thin rounds and place on the baking sheet.
  6. Bake for 6 to 8 minutes. Let cookies cool on a wire rack.
  7. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken Enchiladas with Cream Cheese Sauce
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  2. In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  3. When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot! The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  4. Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  5. Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  6. Preheat your oven to 180 C (350 F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  7. In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  8. Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  9. In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  10. Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  11. Remove the sauce from the heat and pour evenly over the enchiladas.
  12. Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  13. Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  14. Serve with side dishes of your choice (refried beans and rice will be my choice).
Recipe Notes

Cheddar cheese will run about 270 Baht for 1 1/2 blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.

Recipe provided by good friend, Patti Stone.
United States.

Chive Pancake
Chive Pancake
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I cannot remember the last time I had pancakes, and with a good amount of chives, these sound especially delicious. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Chive Pancake
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I cannot remember the last time I had pancakes, and with a good amount of chives, these sound especially delicious. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the flour and eggs, add the water slowly while mixing to ensure a well mixed batter.
  2. Add the salt and chives and mix those in.
  3. Heat the oil in a non stick pan, when hot, pour in 1/3 of the batter and cook for about 4-5 minutes per side then remove from the pan, repeating the steps for two more pancakes.
  4. Serve with soy sauce for dipping and enjoy.
Recipe Notes

Low cost.

Inspired by the recipe Chive Pancake from Spice the Plate.

Fried Oysters
Fried Oysters
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Fried Oysters
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Rating: 5
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat some lard or cooking oil of your choice in a large non stick pan, you want about 1/2 inch or so for shallow frying, no need to deep fry these. Heat to just before smoking.
  2. In a shallow bowl, mix together the flour, pepper, and salt. Add the eggs to another shallow bowl and lightly beat them. Place the breadcrumbs in another shallow bowl. The pan is to my left out of view, so you can see the progression from right to left.
  3. Coat the oysters in flour, then coat with egg, then coat with breadcrumbs.
  4. Place in the hot oil, but do not over crowd the pan, work in batches, and cook until golden brown.
  5. Turning the larger ones if not covered in oil.
  6. Drain on paper towels.
  7. Serve with a dipping sauce as desired. Enjoy.
Recipe Notes

I get fresh shucked oysters, about a pint, for 50 Baht, with no math involved this is low cost for 4 servings.

Shortcut: Rendering Lard.

Adapted from an internet recipe.