Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Carrots (Pressure Cooker)
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Ingredients
Servings: servings
Instructions
  1. Add the chicken stock to the pressure cooker.
  2. Wash and slice the carrots about 1/4 to 1/2 inch thick, you can peel them first if you like. Place in the pressure cooker. Sprinkle some black pepper in as desired.
  3. Cover and lock lid, turn heat to high to bring the pressure up to lock the lid and the jiggler starts moving and pressure is escaping, then turn the heat down to maintain movement on the jiggler. Start your time for 2 minutes.
  4. When 2 minutes have passed, turn off heat and move the cooker to an unused burner for a natural release of pressure, about 5-10 minutes. then open the lid when the pressure has released.
  5. Serve as a side with any dish.
Recipe Notes

Low cost.

Adapted from using pressure cooker times on the internet.

Cream of Carrot Soup
Cream of Carrot Soup
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This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Cream of Carrot Soup
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This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock to large pot and add the carrots, bring to a simmer for 20 to 30 minutes.
  2. When the carrots are good and tender, use an immersion blender to blend up the carrots, or as I will do, use a potato masher for a good work out 😉
  3. Then stir in the cream, salt, pepper, garlic powder, and the cheese and simmer to melt in the cheese.
  4. When the cheese is melted in fully, serve and garnish with fresh grated or shredded Parmesan.
Recipe Notes

Low cost.

Original recipe, and photo, provided courtesy of good friend, Mary Weinberger. Original recipe is here.
United States.

Old Fashioned Goulash II
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground beef in good sized pot with the onion and garlic, drain fat.
  2. Add the peas, carrots, corn, seasoning salt, pepper, cumin, and give it a quick mix. Then add the Worcestershire sauce, tomato paste, and chopped tomatoes with their juice, another quick mix.
  3. Add the broth, bay leaves, and macaroni. Give it a quick mix and set heat to just simmer. Cover pot and simmer until the pasta is cooked and tender, stirring occasionally.
  4. Top with the cheese, cover, and remove from heat for 10 minutes.
  5. Give it a stir and serve.
Recipe Notes

Beef will cost about 125 Baht/500 grams. For 4 servings, this is about 92 cents per serving.

Shortcuts: Italian Seasoning, Seasoning Salt.

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

Roasted Cauliflower
Roasted Cauliflower
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This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Roasted Cauliflower
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This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Preheat your oven to 200 C (400 F).
  2. Trim the leaves and stem so the cauliflower sits upright when placed stem down. Wrap in aluminum foil and bake for 30 minutes. Remove from oven, leaving the oven on, and remove from the foil and allow to cool for 15 minutes.
  3. Whisk together the olive oil, mustard, cheese, parsley, pepper, and garlic powder in a bowl. If using unseasoned breadcrumbs, add a pinch of salt as well.
  4. Place the cauliflower on a baking sheet lined with parchment paper, rub the mixture all over the surface of the cauliflower then sprinkle with the breadcrumbs.
  5. Return to the oven and bake for another 30 minutes or until the breadcrumbs are golden brown.
  6. Remove from the oven and slice like a pie to serve.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Ham Loaf
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly grease a 9x13 baking dish.
  2. In a large mixing bowl, add the pork, ham, eggs, bread crumbs, milk, salt, and pepper. Mix together well then place into the prepared baking dish and shape into a loaf.
  3. Bake for 90 minutes.
  4. While the ham loaf is baking, go ahead and mix together the topping. In a bowl, add the brown sugar, mustard, and vinegar and mix well. During the last 15 minutes of baking, pour the topping over the loaf and continue baking for the remainder of the time.
  5. Remove from the oven and let rest for 5 minutes before slicing, serve.
Recipe Notes

I will price this next time I pick up some ham in the city. I will say high cost for now.

Adapted from an internet recipe.

Lentil & Potato Stew
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  2. Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  3. Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  4. Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Recipe Notes

I will price this when I can find dried lentils here, for now I will say low cost.

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

C. W. Steamed Shrimp
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Ingredients
Servings: hungry people
Instructions
  1. In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
  2. Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
  3. Cover the steamer pot and bring to a boil.
For Frozen Shrimp
  1. Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.
For Fresh Shrimp
  1. Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.
When the Shrimp are Done
  1. Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!
Recipe Notes

I will price this when I get shrimp again. I will say fair cost for now.

Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.

Bacon, Egg & Swiss Salad
Bacon, Egg & Swiss Salad
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This sounds very good, and even has a warm bacon dressing. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Bacon, Egg & Swiss Salad
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This sounds very good, and even has a warm bacon dressing. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. Lay the 7 slices of bacon on the parchment, bake until crispy, 20 to 25 minutes. Remove from oven and chop into bite size pieces, set aside.
  2. While the first seven slices of bacon are baking, heat a medium size pan on medium heat and fry the 1 piece of bacon to start making the dressing. Cook until crisp, then add the garlic and shallot. cook until the shallot is soft, about 2 minutes or so. Remove the pan from the heat and whisk in the salt, mustard, vinegar, and olive oil.
  3. On a large platter, or using 4 serving bowls, add the lettuce, then bacon, then eggs.
  4. Return the dressing to low heat just to warm it then drizzle over the salad. Garnish with the chives and some black pepper as desired.
  5. Serve as a lunch or light dinner.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Adapted from an internet recipe.

Make Ahead Greek Pasta Salad
Make Ahead Greek Pasta Salad
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Rating: 5
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Make Ahead Greek Pasta Salad
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Rating: 5
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling, add the pasta and cook until tender, drain well.
  2. While the pasta is cooking, mix together the Dressing ingredients in a good sized mixing bowl.
  3. After the pasta is well drained and cooled a bit, add it to the dressing along with the rest of the Salad ingredients except the cheese. Toss well to coat everything.
  4. Now add the cheese and fold that, then cover and refrigerate for at least 6 hours or overnight.
  5. Serve as a side, or in my opinion, as a main dish as that is what I will probably do.
Recipe Notes

I cannot price pepperoni at this time, I used a 150 gram pack of smoked ham for 90 Baht. For the Feta, that is 150 Baht for 275 grams, use half the package (75 Baht), cut the block in half and crumble that for right about a cup. Based on the Feta and smoked ham, for 4 servings, this is about $1.22 per serving.

Variants: 1. In place of pepperoni, use thin sliced smoked ham. 2. Use what you have, like a whole bell pepper instead of cup, or a package of pepperoni or smoked ham, like a cup or so, etc.

Adapted from an internet recipe.