Cinnamon Egg Soup
Cinnamon Egg Soup
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This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Cinnamon Egg Soup
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This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Using a mortar and pestle, pound the garlic, peppercorns, and coriander together.
  2. In a medium small pot, add the water, the 1 cup and the 2 tablespoons, and the chicken stock cube. Turn on the heat to medium high and let the water and stock come to a boil.
  3. While the water is heating, heat a non stick pan with the oil, when hot, add the mixture from the mortar and fry until the garlic is softened.
  4. Add the soy sauces, salt, and sugar and stir into the mixture.
  5. Add the eggs to the pan, and just stir fry for a minute or two to take on some intense flavor and then remove from heat.
  6. Use a slotted spoon and transfer the eggs to the pot of boiling chicken stock, and pour in the contents of the pan.
  7. Cut the tofu into bite size pieces and add to the pot.
  8. Bring to a gentle boil and hold that for 10 minutes, reduce to a low simmer for 30 minutes. Remove from heat and allow to cool a few minutes.
  9. Serve as a side of 2 eggs and tofu with any Thai dish or as a main when served with rice as a side.
Recipe Notes

Low cost.

This recipe for Cinnamon Soup with Egg is adapted from Appon's Thai Food.

Petah’s Cajun Sausage Dish
Petah's Cajun Sausage Dish
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This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Petah's Cajun Sausage Dish
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This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Slice the sausages on an angle, about 1/4 inch thick slices. Heat a splash of olive oil in a large non stick pan and cook the sausage until nicely browned. Remove from the pan and set aside.
  2. Same pan, heat a little more olive oil then add the onion, peppers, and garlic. Season with salt, pepper, and Cajun seasoning to taste, and cook until the veggies are just soft.
  3. Add the stock to the pan and bring to a boil.
  4. Add the sausage and diced tomatoes, stir occasionally until it returns to a low boil.
  5. Add the shrimp and simmer until they turn pink then remove from heat.
  6. Serve over rice or with a baguette. Enjoy.
Recipe Notes

I will say Fair cost for now until I can locate that particular sausage or a suitable substitute.

Shortcut: Cajun Seasoning.

Variant: 1. Use Creole seasoning in place of the Cajun seasoning.

Recipe and photo provided by good friend, Petah Wheetstraw.
United States.

Japanese Curry (Pressure Cooker) (カレーライス)
Japanese Curry (Pressure Cooker) (カレーライス)
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Rating: 5
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Japanese Curry (Pressure Cooker) (カレーライス)
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Rating: 5
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
  2. To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
  3. Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
  4. Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
  5. Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
  6. Drain the potatoes and add those and the carrots to the cooker, mix everything together.
  7. Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
  8. I used a large, 240 gram package of Golden Curry.
  9. Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
  10. Break the curry up as shown by the markings, very much like a chocolate bar.
  11. Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
  12. Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.)
  13. When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes. (For the electric models, turn off the keep warm function and do with a steam release or allow a natural release.)
  14. When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
  15. Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
  16. To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Recipe Notes

Low cost.

Variant: 1. Use beef or pork, same weight as chicken.

This recipe for Pressure Cooker Japanese Curry inspired by Just One Cookbook.

Asadong Pork Giniling with Quail Eggs & Mushrooms
Asadong Pork Giniling with Quail Eggs & Mushrooms
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Rating: 5
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Asadong Pork Giniling with Quail Eggs & Mushrooms
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Rating: 5
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  2. In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  3. Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  4. Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  5. Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  6. When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  7. Serve with a side of fresh cooked rice.
Recipe Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Asadong Pork Giniling with Quail Egg and Mushroom is courtesy of Ang Sarap.

Braised Quail Eggs & Mushrooms
Braised Quail Eggs & Mushrooms
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Rating: 5
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Braised Quail Eggs & Mushrooms
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Rating: 5
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
For the Sauce
For the Thickener
Servings:
Instructions
  1. If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
  2. If using canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
  3. In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
  4. Heat a wok or large pan with about 1/2 inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until starting to brown up. Remove the eggs and drain.
  5. Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
  6. Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
  7. Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
  8. Serve as is as a side dish or serve with steamed vegetables for the light main dish.
Recipe Notes

I will price this when I pick up a can of mushrooms, for now I will say low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Spaghetti with Leeks
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
  2. Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
  3. Stir in the chives and cheese, season with salt as desired.
  4. Serve with additional Parmesan cheese on the side as a topping.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
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Rating: 5
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As a bonus, the chops and cabbage are cooked at the same time. This is absolutely delicious! The time on full pressure is 100% spot on. I used my large stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Pork Chops & Cabbage (Pressure Cooker)
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Rating: 5
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As a bonus, the chops and cabbage are cooked at the same time. This is absolutely delicious! The time on full pressure is 100% spot on. I used my large stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chops on one side with the salt, pepper, and fennel. Set aside. (I used one Australian pork chop, that is the one that is mostly fat on the right side of the left plate, and 5 Thai pork chops.)
  2. Slice the cabbage in half from the top down through the core, make two cuts to form a V and remove the core.
  3. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  4. Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. You are only browning the seasoned side.
  5. Remove chops from the cooker to a plate. Repeat until all the chops are browned.
  6. Place the cabbage into the cooker
  7. Then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  8. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  9. When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  10. When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  11. Remove the chops to a serving dish with a large slotted spoon, leaving the liquid in the pot and cover with foil.
  12. Remove the cabbage with the slotted spoon, again, leaving the liquid in the pot.
  13. Mix together the corn starch and water to make a slurry. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil, whisk the bottom of the pot to loosen and tasty bits then whisk in the slurry, reduce heat and continue whisking until the gravy is thickened to your liking.
  14. Pour the gravy over the chops and cabbage, serve and enjoy.
Recipe Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.

Adapted from an internet recipe.

Pumpkin Soup (Slow Cooker)
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
  2. After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
  3. Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Recipe Notes

Low cost.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Crab & Shrimp Soup
Crab & Shrimp Soup
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Rating: 5
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Crab & Shrimp Soup
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Rating: 5
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.
  3. When the onion and celery is softened, add that to the pot with the potatoes.
  4. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  5. While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.
  6. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  7. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.
Recipe Notes

I will price this next time I get the imitation crab, for now, with 6 to 8 servings, this is low cost.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: 1. Add bite size pieces of whitefish. 2. Add diced carrots, daikon, or mushrooms.

Just a soup I threw together, worked out great, Lee Thayer.
Thailand.

Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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Rating: 5
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Authentic Slow Cooker Louisiana Red Beans & Rice with Sausage
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Votes: 1
Rating: 5
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I have been looking for a good red beans and rice recipe, I made this on 2 Mar 2018 and it is delicious! I am very impressed with this dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
8-10 hours
Ingredients
Servings: servings
Instructions
  1. Heat the butter in a non stick pan, when melted and hot, add the onion, garlic, bell pepper, celery, and jalapeno pepper (if using) and cook and stir for a few minutes, you are not trying to brown them, just heating them all through, remove from heat and pour it all, butter and all, into your slow cooker, there, you just made a mirepoix 🙂
  2. Drain and rinse the beans, add to the slow cooker, then add diced ham, sliced sausage, bay leaves, 1/2 teaspoon of Creole seasoning.
  3. Here I added the mirepoix after I added beans, ham, and sausage. The order in which you add it does not matter at all.
  4. Add the stock and 4 cups of water, add more water as needed to make sure everything is covered by the liquid, also take into account the beans will expand some during cooking so do not overfill the slow cooker. Stir to mix everything together.
  5. Cover and set to Low setting and cook for 8 to 10 hours for the consistency of beans you prefer.
  6. Remove the bay leaves, stir in the remaining Creole seasoning, serve over cooked rice.
Recipe Notes

I will say Low cost for now based on 8 servings and using homemade sausage (which I will be doing). I did buy some ham to dice up just for this but forgot the price. I will price this when I get accurate numbers.

Shortcut: Creole Seasoning Mix.

Variants: 1. Use a ham hock in place of the diced ham. 2. Sausage can be Andouille, smoked sausage, kielbasa, or any sausage you prefer. 3. For creamier beans, tilt the lid on the slow cooker for the last 1-2 hours. 3. Use Cajun seasoning instead of Creole, they are nearly the same.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.