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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Rating: 0
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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.