Curried Egg Frittata

Curried Egg Frittata
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Sounds very good. And for your educational tip for today, Indian Curry Powder is not Indian, that is a British mix of spices. True Indian curries uses curry leaves, totally different flavor. On my to cook list.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Curried Egg Frittata
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Sounds very good. And for your educational tip for today, Indian Curry Powder is not Indian, that is a British mix of spices. True Indian curries uses curry leaves, totally different flavor. On my to cook list.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs, cilantro, curry powder, paprika, and salt and pepper as desired. Mix together and set aside.
  2. Heat your cast iron pan with the bacon fat or oil of choice on medium heat, when hot, add the onion and chilies and a pinch of salt, saute until the onion is soft then add the tomatoes.
  3. Cook for about 10 minutes until the tomatoes are soft. Now give the egg mixture another stir and pour that into the pan and give another quick stir in the pan. Reduce heat to low.
  4. Let the mixture cook for about 5 minutes undisturbed, then cover the pan with a large lid and let the eggs cook for another 5-6 minutes, then check to see if the top of the egg mixture is cooked.
  5. When the top is cooked, let rest for a few minutes, then cut like a pie and serve.
Recipe Notes

Low cost.

Variants: 1. Add diced bell pepper, chopped spring onion, chopped mushrooms, etc. 2. Top with shredded cheese.

Adapted from an internet recipe.

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  2. In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small, you just made a simple form of caramel.
  3. Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  4. Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.
Recipe Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.

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

Easy Chinese Meatballs

Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Ingredients
For Seasoning the Pork
For the Dipping Sauce
Servings: servings
Instructions
  1. In a large mixing bowl and the ground pork and mix with 1 tablespoon of water. With a large spoon, stir in one direction only until the water is well absorbed. Add the spring onion, ginger, corn starch, soy sauce, five spice powder, sesame oil, and salt as desired. Stir in the same direction for 2-3 minutes until the mixture is sticky and paste like. Let rest for 5 minutes, then stir again for 2 minutes.
  2. Shape into meatballs about 1 to 1 1/2 inch diameter, pat together well to make them firm. This will make 12 to 14 meatballs.
  3. Once all the meatballs are formed, heat a large pot, half full with water or chicken stock, to boiling. Gently lower the meatballs in using a slotted spoon and bring the water back to a boil then quickly reduce to a simmer, gently move the meatballs around. When the meatballs are cooked through, takes just a few minutes (you might have to sacrifice one and cut one in half to check), remove them from the pot to two serving bowls.
  4. While the meatballs are simmering, combine all the dipping sauce ingredients in a small bowl and 2 tablespoons of water from the pot.
  5. Serve the meatballs with the dipping sauce for a light lunch, or with rice and a vegetable for a nice dinner.
Recipe Notes

Low cost.

Variant: Replace the 2 tablespoons of corn starch with 1 beaten egg for firmer meatballs.

This recipe for Easy Chinese Meatballs is from China Sichuan Food.

Panang Curry with Beef or Chicken

Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  2. Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  3. Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  4. Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  5. Serve with hot cooked rice.
Recipe Notes

Low cost.

Recipe from a curry paste packet.

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.

Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Ingredients
Main Ingredients
For Serving
Optional Items as Desired
Servings: servings
Instructions
  1. Preheat oven to 230 C, and prepare a large rimmed baking sheet with a drizzle of olive oil.
  2. In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Recipe Notes

Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.

Shortcuts: Salsa, Sour Cream.

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

Thai Curry Mussels & Chinese Sausage

Thai Curry Mussels & Chinese Sausage
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Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Thai Curry Mussels & Chinese Sausage
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Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. In a 12 inch pan or large-sized steam pot, heat oil over medium heat and add the sausage. Cook for 2 to 3 minutes on medium heat until sausage just starts to brown. Add garlic, lemongrass, half of the mint, curry paste, and chilies. Stir to combine and cook until garlic is light brown, about 2 minutes.
  2. Add mussels to the pot and continue to cook for 2 minutes, stirring occasionally. Add fish sauce, coconut milk, water, remainder of the mint, half of the basil, cover and cook for 7-10 minutes or until 90 percent of mussels are open. Discard any unopened mussels.
  3. Add remaining basil and stir to combine. Transfer to a bowl and serve with bread or rice. Important note about the mussels, when served, diners should check each one for a tuft of grass that has to be removed prior to eating the mussel.
Recipe Notes

I cannot price the mussels until I buy them again. The sausage might cost about 75 Baht, when I make this I will confirm the prices. For now I will say this is low cost as many times the way we get mussels is local harvested by us.

Adapted from an internet recipe.

Green Mango Salad

Green Mango Salad
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This recipe was sent to me by a good friend living in Thailand. She bought 4 kilos of green mangoes and came up with this from items she had on hand at her house. This can be a main dish or a starter. For a main dish this would be two servings, for a starter this would make 4 servings.
Servings Prep Time
2-4 servings 30 minutes
Servings Prep Time
2-4 servings 30 minutes
Green Mango Salad
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This recipe was sent to me by a good friend living in Thailand. She bought 4 kilos of green mangoes and came up with this from items she had on hand at her house. This can be a main dish or a starter. For a main dish this would be two servings, for a starter this would make 4 servings.
Servings Prep Time
2-4 servings 30 minutes
Servings Prep Time
2-4 servings 30 minutes
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Cut up radish julienne style, long narrow strips, place in a sieve with a a good amount of salt and let it drain.
  2. Cut up mango and carrot julienne style as well and put these in a large bowl. Cut the tomatoes into fine strips and chop the shallots, place these in the bowl with the mango and carrot.
  3. Now to make the sauce. Add all the sauce ingredients to a bowl (or even a mortar) except the oil. Stir until the sugar is dissolved. Then taste. it should not be too salty or sour or sweet but in harmony. Adjust the lime juice, soy sauce or sugar as needed. Add the grated ginger and garlic and stir or pound lightly (careful not to splash).
  4. Now the radish should be ready, it should not taste salty but mild, place that into the bowl with the mango and carrot and mix together, then add the sauce and mix that in.
  5. Arrange the salad on plates, 2 main dishes or 4 starters. Top with the cashews or peanuts and cilantro on top of that.
  6. Hard boiled eggs, quartered lengthwise is good on the side for a main dish, and grilled prawn would be perfect.
Recipe Notes

Low cost.

Author, and provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.

Yellow Pickled Eggs

Yellow Pickled Eggs
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These sound really good. The original recipe called for a jar of hot peppers in brine, I live in Thailand, I will just add some Bird's Eye chilies to the pickling and call it good.
Servings Prep Time
12 pickled eggs 10 minutes
Servings Prep Time
12 pickled eggs 10 minutes
Yellow Pickled Eggs
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These sound really good. The original recipe called for a jar of hot peppers in brine, I live in Thailand, I will just add some Bird's Eye chilies to the pickling and call it good.
Servings Prep Time
12 pickled eggs 10 minutes
Servings Prep Time
12 pickled eggs 10 minutes
Ingredients
Servings: pickled eggs
Instructions
  1. Add the eggs to a large jar or container. Mix the remaining ingredients together in a large bowl, then pour over the eggs. Cover and refrigerate for at least 2 days. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)

Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)
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Yep, sounds pretty boring, but this is actually quite good. This is one of the first meals I had in Thailand when I visited here my first time in 1986. This is a popular lunch dish served everywhere in Thailand, and it is inexpensive, commonly selling for 30-40 Baht a serving. There is more to this than the name implies.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)
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Yep, sounds pretty boring, but this is actually quite good. This is one of the first meals I had in Thailand when I visited here my first time in 1986. This is a popular lunch dish served everywhere in Thailand, and it is inexpensive, commonly selling for 30-40 Baht a serving. There is more to this than the name implies.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Rinse the rice as is normally done then add the rice to your rice cooker. Set the rice cooker aside.
  2. Trim excess skin from the chicken and cut the trimmings into small pieces. Place the skin trimmings in a nonstick pan on medium heat.
  3. Stir often until the oil releases from the skin, cook until the skin is golden brown and crispy. Remove the skin from the pan and discard or as a treat for your dog, leaving the oil created in the pan, and add the garlic.
  4. When the garlic is lightly browned, pour the garlic and the oil into the rice cooker. Sprinkle the salt over the rice and add the sliced ginger. We'll get back to the rice cooker in about 20 minutes.
  5. In a large pot add 5 cups of water and the chicken thighs, bring to a boil then reduce to a simmer and simmer, while it is simmering, any of the fat from the chicken, spoon that off and put into the rice cooker. Simmer for about 10-20 minutes, continuing to spoon the fat into the rice cooker. You are making broth and flavoring the rice.
  6. After about 20 minutes, measure out 3 cups of broth and pour that into the rice cooker, stir the rice well and now you can proceed to cook the rice as usual.
  7. Add 2 more cups of water to the pot with the chicken and continue to simmer for about 45 minutes.
  8. While the chicken is simmering, time to make the sauce. Place all the sauce ingredients in a bowl and mix thoroughly. Set that aside.
  9. Peel the cucumber and cut into 1/4 inch thick slices. Chop the cilantro.
  10. When the chicken and rice are both done, remove the chicken from the broth and pull out the bone from each thigh. For each serving, scoop some rice on a plate. Take a chicken thigh and slice into about 1/2 inch thick slices, use the edge of the knife and your hand and pick that up and place on rice. set some cucumber slices on the side of the rice and a small dish of the sauce. Spoon some broth into a bowl and sprinkle some cilantro onto the broth that is the side dish. Enjoy.
Recipe Notes

The chicken might cost 60 Baht. For 4 servings, this is about 45 cents per serving.

Adapted from an internet recipe.