Pork Dim Sum
Pork Dim Sum
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Pork Dim Sum
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Rating: 5
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: dim sum
Instructions
  1. In a mixing bowl, mix together all the ingredients except the olive oil.
  2. Place a wonton skin on your work surface, add a small spoonful of the meat mixture into the center of the skin. Bunch up the sides and pick up the dim sum and shape so that it is cylindrical with the top open, and pack the pork in with a spoon as well. Set aside and repeat with the remaining skins.
  3. Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with olive oil. Place some dim sum in the steamer tray leaving space between them. Cover with a lid and steam for 8-10 minutes. You are steaming them, no need to worry about burning them 😉
  4. Remove the cooked dim sum to a plate, and repeat to cook the remaining dim sum.
  5. Serve with soy sauce for dipping if desired.
Recipe Notes

Low cost when served as an appetizer.

Adapted from an internet recipe.

African Spinach Stew with Chicken & Shrimp
African Spinach Stew with Chicken & Shrimp
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This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
African Spinach Stew with Chicken & Shrimp
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This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
  2. In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
  3. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  4. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  5. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  6. Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
  7. Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
  8. Serve warm with rice, or even pasta.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.

Chicken & Shrimp Fried Rice, African Style
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Chicken Liver With Mushrooms
Chicken Liver With Mushrooms
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This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Chicken Liver With Mushrooms
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This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Mix the chicken stock powder in the hot water, set aside.
  2. Heat a non stick pan on medium heat and melt the butter, add the onion and liver, stirring and turning the livers to brown them up and soften the onion, cook for about 3-4 minutes.
  3. Add the mushrooms and the 2 tablespoons of water and cook for about 5 minutes to wilt the mushrooms, then add the chicken stock water, flour, salt and pepper, and parsley, stir occasionally.
  4. Bring to a boil then reduce the temp to a simmer and cook uncovered, stir often to slightly thicken the gravy.
  5. Serve with mashed potatoes or pasta and a vegetable.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Bottle Gourd Soup
Bottle Gourd Soup
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This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Bottle Gourd Soup
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This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. As you slice up the gourd, place in a large bowl of water. Add the chopped onion to a medium size pot.
  2. Drain the gourd slices and add to the pot. Add water to the pot and cover the gourd by about an inch, bring to a boil. Add chicken stock powder and salt to taste.
  3. Once boiling, reduce to a simmer for 10-15 minutes. Spoon into a large bowl, serve, just that easy.
Recipe Notes

Low cost.

Variant: Boil some chicken when cooking to make the stock and to add a bit of meat to the soup.

Watched my wife, Rrayada Thayer make this.
Thailand.

Ginger Chicken & Rice (Rice Cooker)
Ginger Chicken & Rice (Rice Cooker)
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Sounds excellent, tasty, and easy. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ginger Chicken & Rice (Rice Cooker)
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Sounds excellent, tasty, and easy. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, dissolve the bouillon cube in the hot water.
  2. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt.
  3. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns to warm). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.
Recipe Notes

Chicken thighs will cost about 37 Baht/500 grams, and you will bone them and chop. For 4 servings this is about 27 cents per serving.

Adapted from an internet recipe.

Chinese Steamed Egg (蒸水蛋)
Chinese Steamed Egg (蒸水蛋)
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Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Chinese Steamed Egg (蒸水蛋)
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Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Heat your steamer.
  2. Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  3. Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap or set a plat on the top.
  4. Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  5. While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  6. Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.
Recipe Notes

Low cost.

Variants: Add sliced or chopped mushrooms and or sliced spring onion.

Adapted from an internet recipe.

Eduard’s Bean Soup
Eduard's Bean Soup
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This recipe comes from a good friend and is highly recommended. This is a straight forward bean soup and would pair perfectly with a grilled cheese sandwich.
Servings
6-8 servings
Cook Time
3-4 hours
Servings
6-8 servings
Cook Time
3-4 hours
Eduard's Bean Soup
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This recipe comes from a good friend and is highly recommended. This is a straight forward bean soup and would pair perfectly with a grilled cheese sandwich.
Servings
6-8 servings
Cook Time
3-4 hours
Servings
6-8 servings
Cook Time
3-4 hours
Ingredients
Servings: servings
Instructions
  1. Sort and rinse the beans then soak beans overnight, drain and rinse the beans and add to a large pot.
  2. Add the rest of the ingredients except the potatoes and carrot. Bring the pot to a boil then reduce to a low simmer and simmer for 3-4 hours, stirring occasionally, until the beans are tender and the ham hock is falling apart. In the last hour, add the potatoes and carrot. Remove the ham hock, chop it up and remove the bone, put the meat back into the pot and stir that in, when the potatoes and carrot is tender, serve. Grilled cheese sandwiches would go great with this soup.
Recipe Notes

Low cost.

Provided courtesy of good friend, Eduard Wijers.
United States.

Creamy Garlic Parmesan Mac & Cheese
Creamy Garlic Parmesan Mac & Cheese
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Sounds really good! Since 3 types of cheese is used, this is not a low cost dish.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40 minutes
Creamy Garlic Parmesan Mac & Cheese
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Sounds really good! Since 3 types of cheese is used, this is not a low cost dish.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40 minutes
Ingredients
  • 500 grams dry pasta macaroni, spirals, any bite size pasta will work
For the Topping
For the Sauce
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling water until just tender, drain and rinse with cold water, set aside.
  2. Preheat your oven to 190 C.
  3. In a large oven proof pan melt 2 tablespoons of butter over medium heat, then add in the panko bread crumbs and stir to coat and cook until golden brown, transfer to a bowl and set aside.
  4. In a bowl, whisk together the corn starch and 1/2 cup of the milk, whisk until lump free, set aside.
  5. Using the same pan you made the bread crumbs in, melt the 1/4 cup of butter on medium and add the garlic and cook for about 1-2 minutes, whisk in the flour and whisk continuously, and cook for about 2 minutes then reduce heat to low and whisk in 4 cups of the milk, about 1/2 cup at a time. Bring this to a boil until beginning to thicken. Add the corn starch mixture and stir into the sauce to thicken it completely, season with salt and pepper to your taste and then stir in the chicken stock powder.
  6. Remove the sauce from the heat and stir in the Cheddar cheese, 3/4 cup of the Parmesan cheese, and the Mozzarella cheese. Stir until all the cheese is melted into the sauce, then add the pasta and mix until completely coated with the sauce. At this point if you are using an oven safe pan, top with the panko bread crumbs and the remaining Parmesan cheese and place in the oven for 10-15 minutes until bubbly. If you do not have a oven safe pan, spread the mac and cheese into a baking dish, then top with the panko bread crumbs and the remaining Parmesan cheese and place in the oven for 10-15 minutes until bubbly.
  7. Cool for 5 minutes and serve.
Recipe Notes

Cheddar cheese would cost about 70 Baht for just under half a 250 gram block, Parmesan would run about 150 Baht, and Mozzarella about 70 Baht for half a block of 200 grams. For 6 servings, this is about $1.42 per serving.

Adapted from an internet recipe.

Chicken Giblets & Basil
Chicken Giblets & Basil
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Giblets are the hearts, livers, and gizzards, even Thais refer to all these items sold together as giblets. This is how simple a Thai dish can be, and can be made to any degree of heat you like, my wife made this yesterday and she likes it on the spicy side. Minimal ingredients and takes just a few minutes to prepare.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Chicken Giblets & Basil
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Rating: 5
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Giblets are the hearts, livers, and gizzards, even Thais refer to all these items sold together as giblets. This is how simple a Thai dish can be, and can be made to any degree of heat you like, my wife made this yesterday and she likes it on the spicy side. Minimal ingredients and takes just a few minutes to prepare.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a heavy mortar, grind up the chilies and garlic. Clean the chicken by removing the fat from the hearts and livers, cut the livers into 2-4 pieces. If the gizzards are fresh, clean the gizzards by splitting nearly in half and removing the lining, then chop each gizzard into smaller than bite size pieces.
  2. In a large non-stick pan, heat a splash of olive oil or cooking oil of your choice (see the Recipe Notes for an additional method) and add the livers, hearts, and gizzards, and the chili and garlic paste from the mortar, and just a small amount of water, cook until the liver is no longer pink inside. While cooking, sprinkle in the chicken stock powder and stir that in. Stir the giblets occasionally. When the liver is cooked through, add the basil and stir that in until it wilts. Serve with rice.
Recipe Notes

If you buy the giblets at say Tesco, the cost is about 70 Baht/500 grams. If bought from a local chicken farmer, you can probably get these for about 40-50 Baht/500 grams. The basil and chilies are free from our yard. For 6 servings (based on store bought giblets), this is about 35 cents per serving, even less for 8 servings. Excellent value.

Alternative to olive oil or other cooking oil. My wife rendered the fat from the giblets, which means simply putting the fat in a non-stick skillet and on low heat, let the fat melt until the bits of fat are dark and crunch (makes a good snack). Pour the oil into a clean jar for later use. Use some of this fat to cook the giblets.

Provided courtesy of my wife, Rrayada Thayer.
Thailand.