Sausage Salad I
Sausage Salad I
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Sausage Salad I
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Votes: 1
Rating: 5
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
For the Dressing
Servings:
Instructions
  1. Cut the Vietnamese sausage (Cha Lua plain, and Cha Hue for peppered) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
  2. Slice the hot dogs thinly at an angle. (Just a note, the shorter hot dogs tend to have the casings removed.)
  3. Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
  4. Cut the onion in half from top to bottom, then thinly slice each half.
  5. Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
  6. For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
  7. For the tomatoes, cut in half and remove the seedy pulp then slice.
  8. Seed and finely chop one Bird's Eye chili.
  9. Place the prepared meats and veggies in a large mixing bowl and toss to combine. Splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well. (Keep in mind, my photo shows a very large pot, this is at a wedding so a lot of chow was made, but this was delicious! I will make this on a much smaller scale than what this photo shows.)
  10. Serve as a side dish with any Thai dish.
Recipe Notes

I will price then when I gather up all the supplies for this.

Inspired by seeing this dish at a party.
Thailand.

Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt 😉 place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Steamed Enoki Mushrooms
Steamed Enoki Mushrooms
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Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Steamed Enoki Mushrooms
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Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Ingredients
Servings: serving
Instructions
  1. lay the mushrooms on a plate that will fit in the steamer you are using.
  2. Heat the cooking oil in a small pan over medium heat, add the garlic and cook until aromatic, Remove from heat then stir in the sugar, soy sauce, pinch of salt and mix well. Pour this over the mushrooms.
  3. If using the chopped Thai chili (Bird's Eye Chili) sprinkle that on the mushrooms as well.
  4. Steam the plate for 6-7 minutes, drizzle the sesame oil over the top, sprinkle the chopped spring onion on top, serve.
Recipe Notes

Low cost.

This recipe for Steamed Enoki Mushrooms is from China Sichuan Food.

Mie Goreng
Mie Goreng
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This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Mie Goreng
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This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Soak vermicelli noodles in cold water for a minimum 20 minutes.
  2. Add 2 teaspoons of oil to a wok on medium-high heat and sauté the garlic, chili and ginger until wickedly aromatic. Stir in the bok choy for 1 minute before adding the noodles and the soy sauce. Cook for a further 2-3 minutes, or until noodles are soft but still hold their shape. Remove from the heat.
  3. In small frying pan, or in an open space in the same wok, add the remaining oil and fry the eggs sunny side up.
  4. To serve, portion noodles into a bowl and top with a super happy sunny side up egg. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

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.

Asian Beef Burgers
Asian Beef Burgers
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Sounds like a really good alternative to a standard burger, I am looking forward to making this.
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Asian Beef Burgers
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Sounds like a really good alternative to a standard burger, I am looking forward to making this.
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Ingredients
For the Burgers
For the Tomato Garlic Jam
Servings: burgers
Instructions
  1. Peel tomatoes by slicing a small X in the base of each tomato. Place tomatoes in a pot of boiling water for 30 to 45 seconds or until skin loosens. Remove tomatoes with a slotted spoon and slip skins off when cool enough to handle. Chop tomatoes.
  2. To make tomato garlic jam, combine sugar and lime juice in a small saucepan. Warm over medium heat until sugar dissolves. Add chopped tomatoes, red bell pepper, garlic, and chili. Bring to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture has reduced by about half. Stir in fish sauce (if using) and allow to cool to room temperature.
  3. In a large bowl, gently mix together ground beef, shiitake mushrooms, cilantro, scallions, soy sauce, Chinese 5 spice, and ginger. Form into 4 equal-size patties.
  4. Add a splash of olive oil to a non stick skillet over medium heat. Place patties in the pan. Cover and cook 4 minutes. Then flip and cook 3 to 4 more minutes. Serve burgers on buns topped with tomato garlic jam and shredded cabbage or coleslaw mix.
Recipe Notes

The beef would cost about 100 Baht/500 grams, for 4 servings, this is about 74 cents per serving.

Shortcut: Hamburger Buns.

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