Whitefish Poached in Court Bouillon

Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" Leave it to the French 🙂 This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
For the Poached Fish
For the Potato Side Dish
Servings: servings
Instructions
  1. Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  2. In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  3. Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.
For the Potatoes
  1. Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, and an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  2. When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  3. Drain potatoes, plate with the fish, serve and enjoy.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.

Pork Ragu

Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Pork Ragu
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Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Ingredients
For the Ragu
For the Garlic Butter Pasta
Servings: servings
Instructions
For the Ragu
  1. Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  2. Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  3. To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  4. Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  5. Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.
For the Garlic Butter Pasta
  1. In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  2. Serve the ragu over the pasta and garnish with Parmesan.
Recipe Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.

Shortcut: Italian Sausage.

Variant: 1. This screams of using a slow cooker to simmer the ragu.

Adapted from an internet recipe.

Turkey or Chicken Noodle Soup

Turkey or Chicken Noodle Soup
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This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Turkey or Chicken Noodle Soup
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This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. I boiled 5 chicken quarters, separated, and made the broth for this soup. Here is the chopped leg and thigh meat, fork tender and juicy.
  2. Add the broth and water to a large pot and the salt, note the differences between sea salt and table salt as well. Add the potatoes and bring to a boil and cook for 10 minutes.
  3. For the carrots, if using large Thai carrots, only need two, go ahead and dice those, if using the slender carrots like in the US, slice those into rings and add them to the pot once the water is boiling. Add the bay leaves as well. Add the broken pasta to the pot.
  4. Heat a large non stick pan on medium heat and add the olive oil, when hot, add the celery and onion, saute until golden and soft then add to the soup pot with the soup.
  5. Add the chicken or turkey meat to the pot, also add the Mrs. Dash seasoning and black pepper. Taste and adjust salt and pepper to your desired liking.
  6. Simmer the soup until the potatoes and carrots are tender.
  7. Ladle into bowls and serve.
Recipe Notes

For a leftover dish, this is low cost as the turkey or chicken is already paid for in another recipe. If using fresh chicken to make a chicken soup, still low cost for 10 servings.

Shortcut: Mrs. Dash Seasoning.

This recipe for Turkey Noodle Soup is from Natasha's Kitchen.

Chicken & Shrimp Fried Rice, African Style

Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Chinese Tea Eggs (Marbled Eggs)

Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  2. Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  3. Add the rest of the ingredients, except the salt, to the water and bring to a boil then reduce to a simmer.
  4. While waiting on the water to boil, use the back of a knife and tap all over each egg, this makes the cracks needed for the marble effect.
  5. When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refridgerate, in the liquid overnight.
  6. Serve as a snack or with a noodle or porridge dish.
Recipe Notes
Fish & Shrimp Soup (Ukha)

Fish & Shrimp Soup (Ukha)
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Fish & Shrimp Soup (Ukha)
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  2. While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  3. Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  4. Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  5. Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  6. Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.
Recipe Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.

Shortcut: Mrs. Dash Seasoning.

Inspired by the recipe Fish and Shrimp Soup (Ukha) from Natasha's Kitchen.

Classic Seasoned Black Beans

Classic Seasoned Black Beans
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Sounds like an excellent side dish, I'll have to make these.
Servings
6-8 servings
Cook Time
1-3 hours
Servings
6-8 servings
Cook Time
1-3 hours
Classic Seasoned Black Beans
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Sounds like an excellent side dish, I'll have to make these.
Servings
6-8 servings
Cook Time
1-3 hours
Servings
6-8 servings
Cook Time
1-3 hours
Ingredients
Servings: servings
Instructions
  1. Place black beans in a large bowl and cover with at least two inches of water. Refrigerate and let soak overnight. Or, for a quick soak, add the beans to a large pot cover with 2 inches of water and bring to a boil, boil hard for 5 minutes, then remove from heat, cover, and let soak for an hour.
  2. Drain and rinse the soaked beans. Return them to the pot. Add in all the remaining ingredients.
  3. Bring to a boil, reduce heat, and simmer until the beans are tender. This will depend a lot on the age of your beans. Fresher beans will be ready in 45-60 minutes, older beans might take 2-3 hours. Start tasting around the 45 minute mark.
  4. Taste for seasoning, adding more salt if necessary, then remove beans using slotted spoon. Serve as a side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Khow Suey

Khow Suey
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This is a Burmese dish consisting of curried chicken with coconut milk served over Chinese egg noodles as a soup. I made this on 17 Aug 2017, delicious to say the least.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Khow Suey
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This is a Burmese dish consisting of curried chicken with coconut milk served over Chinese egg noodles as a soup. I made this on 17 Aug 2017, delicious to say the least.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a large deep skillet, heat then add the onion and cook until translucent, then add the garlic and ginger. Cook for a few more minutes, then mix in the cinnamon and add the bay leaves.
  2. Add the chicken to the pan and cook 8-10 minutes or until it changes color, then add the turmeric, coriander, soy sauce, cumin, chili powder, chicken stock, and bring to a boil.
  3. Add the corn starch to half a cup of water, and stir that into the pan and reduce heat to a simmer and cook until thickened. Then add the coconut milk. and simmer for 5 minutes.
  4. While the pan is simmering, boil some water in a pot and cook the egg noodles until tender, and drain.
  5. To serve, add some egg noodles to a bowl, spoon some curry over the top and top with condiments of your choice, such as a hard boiled egg, Bird's Eye chilies, chopped onion, etc.
Recipe Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.

Variant: In place of the chicken, you can use prawns, fish, pork, or beef.

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

Bean & Bacon Soup

Bean & Bacon Soup
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I love a good bean soup, and a bean soup with bacon, even better. I have modified this to use a slow cooker.
Servings Prep Time
8-10 servings 12 hours
Cook Time
6 hours
Servings Prep Time
8-10 servings 12 hours
Cook Time
6 hours
Bean & Bacon Soup
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I love a good bean soup, and a bean soup with bacon, even better. I have modified this to use a slow cooker.
Servings Prep Time
8-10 servings 12 hours
Cook Time
6 hours
Servings Prep Time
8-10 servings 12 hours
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Sort the beans and discard bad beans or debris, rinse and place in a large bowl that has a lid, cover with water by about 2 inches, cover and place in the fridge overnight.
  2. Next day, drain the beans, quick rinse and place in the slow cooker. And the chicken stock and set the slow cooker to High setting.
  3. Fry the bacon in a pan until just crispy, remove from the pan, briefly drain on a paper towel, then add to the slow cooker. You can reserve some of the bacon to garnish the top of each bowl if desired. This photo shows I am using 1/2 package of store bought Thai brand bacon, and 4 slices of thick cut German smoked bacon.
  4. Pour the bacon fat into a jar for use in later, like frying eggs, potatoes, etc but do not wipe out the pan, now add the veggies to the pan and cook those for 4-5 minutes or until starting to soften, then stir in the tomato paste, cook for another minute or two, then add this mixture to the slow cooker. Add the bay leaves and stir to mix everything together. Cover.
  5. Continue to cook on High for a total of 3 hours, then switch to Low setting for 3 hours. Perfect consistency.
  6. Remove the bay leaves, stir in some dried parsley and serve. Top with the reserved bacon for garnish if desired and sprinkle some dried parsley on as well.
Recipe Notes

Only item expensive here would be the smoked bacon, a good brand is TGM, this would be about 130 Baht/200 gram package, 2 packages would be 260 Baht. For 8 servings, this is about 95 cents per serving, good value!

Variant: Prior to serving, add 2-3 chopped plum tomatoes and stir those in. Add macaroni for kind of pasta fagioli to get more meals from this.

Adapted from an internet recipe.

Adding pasta inspired by good friend, Edward Coleman.
Philippines.

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.