Blackened Salmon on Tangerine Carrot Salad with Jumbo Prawn & Jalapeno Black Eyed Peas
Blackened Salmon on Apple Carrot Salad with Jumbo Prawn & Jalapeno Black Eyed Peas
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This is from a good friend, and is probably the longest recipe name I have listed. Sounds absolutely delicious, salmon, large prawn, black eyed peas, nice salad, what is not to love here. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Blackened Salmon on Apple Carrot Salad with Jumbo Prawn & Jalapeno Black Eyed Peas
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This is from a good friend, and is probably the longest recipe name I have listed. Sounds absolutely delicious, salmon, large prawn, black eyed peas, nice salad, what is not to love here. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Salad
For the Black Eyed Peas
For the Salmon Fillets & Prawn
Servings: servings
Instructions
For the Salad
  1. Mix together the Salad ingredients, cover and chill in the fridge for 30 minutes to 1 hour.
For the Black Eyed Peas
  1. Cook the peas with the ingredients listed for the Black Eyed Peas.
For the Salmon Fillets & Prawn
  1. Generously rub all sides of the fillets with the rub. Cover and place in the fridge for a 30 minutes.
  2. Lightly coat the prawn, head removed, shell on with the rub, place in the fridge for 30 minutes.
To Prepare
  1. Grill or oven roast the salmon and prawn to just cooked through.
  2. Plate some salad and place a salmon fillet on top, add some black eyed peas on the side and arrange 4 prawn on top, garnish with some fresh chopped basil if desired.
Recipe Notes

I will hold off on the pricing until I get some jumbo prawn, easily high cost per serving but sounds oh so good!

Shortcut: Paul Prudhomme's Blackened Fish Seasoning.

Recipe and photo provided courtesy of good friend, Drew Padilla.
United States.

Spring Rolls aka Lumpia
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Spring Rolls aka Lumpia
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These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Ingredients
For the Filling
For the Spring Rolls
Servings: spring rolls
Instructions
For the Filling
  1. In a pot of boiling water, add the vermicelli cook for 2-4 minutes or until soft, drain, lightly chop, you want about 1 1/2 cups, an 80 gram packet is fine. It is ok if they are a bit underdone as the rolls get fried later. Set aside.
  2. A lot of the prep time is the shredding and chopping. Use a box shredder for the cabbage and carrots, Chop the mushrooms on a board. I doubled the recipe that is why there is so much.
  3. Fresh ground pork (I used pork loin for this which is lean, the mushrooms add the juiciness). I also had some shrimp we added, the shrimp were cleaned, deveined, and chopped. The shrimp is NOT cooked with the pork, add the shrimp at the very end if using.
  4. Heat the olive oil in a large non stick pan (big pot if doubling the recipe), when hot, add the garlic and saute for a minute until fragrant then add the pork and break up the pork as it cooks until it just turns white, as it will get cooked again.
  5. To the pork, add the carrot, cabbage, and mushrooms and saute for several minutes until the veggies are good and wilted. Now mix in the cornstarch, soy sauce, and oyster sauce. Saute for about a minute or until the liquid is steamed off. You want the filling sticky, not watery. Taste and season with oyster sauce as needed.
  6. Add the cooked noodles and remove the pan or pot from the heat.
  7. Mix in the noodles and cool the filling, a hot filling means your spring rolls may burst (no one likes a sloppy spring roll). So just let the pan or pot cool, or spread the filling on a baking sheet and let cool, or even place in the fridge for 5 minutes.
To Assemble the Spring Rolls
  1. First thing is to make the 'glue' so in a small bowl or cup, mix together the cornstarch and water, set this aside but keep it handy, this is used to seal the rolls.
  2. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear.
  3. Place a tablespoon or so of filling near the corner closest to you.
  4. Fold the bottom up over the filling
  5. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long , and should look like an envelope.
  6. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing and envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  7. Repeat until you have either used all the filling or all the pastry sheets. 13 more to go.
  8. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
  9. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Figure about 50 Baht for the pork. I will wing about 3 servings from this (I like spring rolls), for 3 servings this is about 50 cents per serving.

Shortcut: Sweet & Sour Dipping Sauce.

Variants: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown. 2. For the filling, use cooked and chopped bacon, cooked hash browns, and Cheddar mixed in. 3. Place 3 or 4 raisins in each spring roll if using the original ingredients listed.

Adapted from an internet recipe.

DIY Chowder
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish & Mushroom Chowder
Fish & Mushroom Chowder
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Fish & Mushroom Chowder
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, heat the bacon fat, when hot, add the onion and saute until softened and starting to brown up.
  2. Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  3. Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  4. Ladle into bowls and enjoy.
Recipe Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.

My own creation, Lee Thayer.
Thailand.

Easy Chicken Tetrazzini II
Easy Chicken Tetrazzini II
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Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Easy Chicken Tetrazzini II
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Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Ingredients
For the Chicken & Broth
Remaining Ingredients
Servings: servings
Instructions
  1. To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
  2. Once cooled, remove the chicken to a cutting board.
  3. Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
  4. Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
  5. Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
  6. While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
  7. In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
  8. Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
  9. Layer half the chicken on top.
  10. Spread half the soup mixture on the top.
  11. Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
  12. Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.
Recipe Notes

Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.

Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.

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

Pork Chop Soup
Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside to cool.
  2. Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed. Set aside. When the chops have cooled, remove and discard any bones and fat then chop the meat into bite size pieces.
  3. To the pot, add the 5 vegetables at the end of the ingredient list and add the chopped pork as well. Stir and bring to a boil and stir in the flour mixture you set aside earlier. Reduce heat to a simmer and let cook for 1 hour, stirring occasionally.
  4. Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup. Serve.
Recipe Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.

Adapted from an internet recipe.

Chicken, Mushroom, and Noodle Soup
Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For Trinity
  • 1 carrot cut into large chunks
  • 1 onion quartered
  • 1 stalk celery cut into large chunks
Servings: servings
Instructions
  1. In a large pot, add the chicken breasts and Trinity. Add 8 cups of water (I use a quart jar to measure 4 cups at a time.) Bring to a boil the reduce to a simmer until the chicken is cooked through about 20-30 minutes.
  2. Remove the pot from the heat and let the pot cool to room temperature. Now you just made broth and juicy chicken.
  3. When the broth has cooled, remove the chicken and roughly dice, set the chicken aside. Strain the broth, discard Trinity. If you have less than 8 cups of broth, just add some water to make 8 cups.
  4. Rinse out the pot and dry it. Heat the oil in the pot and when hot add the garlic and ginger, saute for a minute or two until aromatic soft. Stir in the soy sauce.
  5. Add the broth, mushrooms, and chicken. Bring to a boil, then add the noodles and reduce to a simmer for 5 minutes or so or until the noodles are tender.
  6. Stir in the spring onion and simmer for another minute. Serve.
Recipe Notes

Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.

Adapted from an internet recipe.

Clam Chowder
Clam Chowder
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This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Clam Chowder
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This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. The recipe calls for canned clams, chopped, with juice, not baby clams. If you have the chopped clams available in your location, very good. What I am going to do is use the small oyster meat available at Tesco here first. This is the oyster meat available at Tesco. These containers will be on ice with the fresh fish. Pour the oysters and liquid (no need to chop them as they will shrink when cooked) in a measuring cup, the amount of liquid is between 3/4 and 1 cup, I poured the liquid out to make is just 3/4 cup, and I used 3 containers for 2 1/4 cups of oysters and liquid.
  2. Heat a large pot on medium heat and add the bacon, cook until crispy, remove the bacon to a plate with paper towels to drain, set aside. Pour out the fat but leave 3 tablespoons in the the pot.
  3. Same pot, add the carrot, onion, and celery and cook on medium heat until the vegetables are starting to brown and soften, stir often. Mix in the flour and stir continuously for 1 minute, then add the broth, clams and their juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper, and bring to a boil.
  4. Prep the potatoes now, diced, skin on or off is up to you. Add the potatoes to the soup and stir in the milk and cream, once boiling, reduce to a light simmer and cover, simmer until the potatoes are fork tender, about 20 minutes or so.
  5. Once the potatoes are tender, taste and adjust salt and pepper to your liking, serve with bacon and cilantro sprinkled on top of each bowl.
Recipe Notes

I used 3 containers of oyster meat with liquid, 45 Baht per container, so 135 Baht for oysters. For 8 servings, this is about 50 cents per serving.

Variants: 1. Use oyster meat in place of chopped clams for the chowder base. 2. Add peeled and deveined shrimp, crab, imitation crab, whitefish, or mushrooms.

This recipe for Clam Chowder is from Natasha's Kitchen.

Japanese Curry with Shrimp
Japanese Curry with Shrimp
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

Mince & Tatties
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Ingredients
Servings:
Instructions
  1. In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  2. Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  3. Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  4. When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes.
Recipe Notes

I will price this when I settle on a serving size. This is low cost however.

Variants: 1. Even Mick stated this would be great with chips (fries). 2. Over pasta. 3. Over rice.

Recipe and photo provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.