Pepper Chicken Stir Fry
Pepper Chicken Stir Fry
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Pepper Chicken Stir Fry
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Rating: 5
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
For the Stir Fry
Servings: servings
Instructions
  1. In a mixing bowl, add the Marinade ingredients.
  2. Mix together with your hands, let the chicken marinate for 15-30 minutes.
  3. While the chicken is marinating, prepare the onion and peppers. I only had one bell pepper so I sliced up some Shiitake mushrooms.
  4. In another bowl, whisk together the oyster sauce, light soy sauce, water, black pepper, and 1 tablespoon of the cornstarch. Set this aside.
  5. After the chicken has marinated, add the remaining 2 tablespoons of cornstarch. Use a spoon and mix together to coat the chicken all over.
  6. Heat a large non stick pan with 2 tablespoons of oil, on medium high heat. Add the chicken.
  7. Stir fry for about 5 minutes, then remove the chicken from the pan and set aside.
  8. Add the last tablespoon oil and when hot, add the onions and peppers, stir fry for a few minutes and the colors will brighten. Add the ginger and garlic and stir fry for another minute.
  9. Return the chicken to the pan, give the sauce another quick whisk then stir that into the pan. Stir fry to coat the chicken well and the sauce thickens. Remove from heat.
  10. Serve with rice or vegetables of your choice on the side.
Recipe Notes

Chicken breasts cost 66 Baht/kilo, 4 breasts should be about a kilo. For 4 servings, this is about 50 cents per serving.

Variants: 1. Use one color of bell pepper, or use a yellow bell pepper in place of a red or green pepper. 2. Add broccoli. 3. Add mushrooms, Straw, Oyster, or Shiitake would work well in this.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Deep Fried Frog Legs
Deep Fried Frog Legs
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Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Deep Fried Frog Legs
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Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
  2. Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
  3. In a bowl, whisk together the eggs and milk.
  4. Heat some oil in a large non stick pan, you want about 1/2 inch of oil. You want the oil hot but not smoking.
  5. When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
  6. Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
  7. Cook the legs until golden brown on each side, about 3-4 minutes per side.
  8. Remove the legs to paper towels to drain.
  9. Serve.
Recipe Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)

Adapted from an internet recipe.

Chickpeas (Pressure Cooker)
Chickpeas (Pressure Cooker)
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These came out 100% perfect. This is a quick way to cook chickpeas that have been soaked for at least 8 hours. Use in soups, salads, pasta salads, etc. I use my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your type of pressure cooker at all times.
Prep Time
5
Cook Time Passive Time
13 minutes 8 hours
Prep Time
5
Cook Time Passive Time
13 minutes 8 hours
Chickpeas (Pressure Cooker)
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Rating: 5
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These came out 100% perfect. This is a quick way to cook chickpeas that have been soaked for at least 8 hours. Use in soups, salads, pasta salads, etc. I use my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your type of pressure cooker at all times.
Prep Time
5
Cook Time Passive Time
13 minutes 8 hours
Prep Time
5
Cook Time Passive Time
13 minutes 8 hours
Ingredients
Servings:
Instructions
  1. Rinse the dry chickpeas then place in a container. Add water to cover by an inch or two. Cover and place on the counter for 8 hours. If soaking overnight, then place in the fridge.
  2. When ready to cook, drain and rinse the beans and place in your pressure cooker.
  3. Add 8 cups of water, salt as desired, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
  4. Place the lid on the pot, add the weight (the jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 13 minutes, and turn the heat down to low or medium low to just maintain the jiggler moving and releasing pressure.
  5. At 13 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, drain and use the chickpeas as needed in other recipes.
Recipe Notes

I could only find chickpeas through Lazada for 215 Baht/500 grams. 500 grams of chickpeas is 3 cups dry, using 1 cup dry for a recipe comes out to $2.18 per use. So if 1 cup is used in say a soup with 6 servings, this is about 36 cents per serving.

Adapted from an internet recipe / pressure cooker guidelines.

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.

Wide Rice Noodles with Pork Gravy (ราดหน้า)
Wide Rice Noodles with Pork Gravy (ราดหน้า)
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This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Wide Rice Noodles with Pork Gravy (ราดหน้า)
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This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Separate the noodles into strips and microwave for 1-2 minutes.
  2. Heat 2 tablespoons of oil in a non stick pan on medium heat, when hot, add the noodles and dark soy sauce. Stir fry to coat all the noodles until the sauce coats all the noodles. Remove the noodles and set aside. Wipe out the pan.
  3. Add another 2 tablespoons of oil to the pan, When hot, add the garlic and fry for 1-2 minutes until fragrant, then add the pork and stir fry.
  4. When the pork is starting to change color, add the light soy sauce, seasoning sauce (Maggi), oyster sauce, and sugar.
  5. Stir fry until the pork is nearly cooked through, add the water and bring to a boil.
  6. Stir in the salted soy beans and allow the mixture to come to a boil again.
  7. Add the broccoli and stir in. In a small bowl, mix together the corn starch with 3 tablespoons of water to make a slurry and mix until dissolved.
  8. Stir the slurry into the pan and stir until thickened, if not thick enough, sprinkle in some corn starch and stir in, if the gravy is too thick, sprinkle in some water and stir in. When the gravy is bubbling and thickened to your liking, remove from heat.
  9. To serve, place some noodles on a plate and ladle on the gravy with a good amount of broccoli and pork. Sprinkle on some black pepper to taste, enjoy.
Recipe Notes

The pork loin will cost about 60 Baht/500 grams. For 4 servings, this is about 46 cents per serving.

Adapted from an internet recipe.

Mushroom Spring Rolls
Mushroom Spring Rolls
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Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Mushroom Spring Rolls
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Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. For the mushrooms and the shrimp, you can either use a knife to mince the stems, caps, and shrimp or just run them through a meat grinder if you have one, using the coarse plate, aka, the wagon wheel, you can mince the mushrooms and shrimp at the same time with the grinder.
  2. Prepare the chilies, garlic, and basil.
  3. Heat the oil in a non stick pan, when hot, add the chilies and garlic, stir fry for a minute, then add the shrimp, mushrooms, sauces, sugar, and basil. Stir fry for 1-2 minutes. Remove to a plate to cool to room temp.
  4. To assemble the spring rolls, first we need to make the glue to seal the edge of the pastry. Mix together the water and corn starch in a small bowl, set that aside but close to where you will be working.
  5. 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. (This is where two people is very handy, one to pull the the pastry apart and the other rolling the spring rolls.)
  6. Place a tablespoon or so of filling near the corner closest to you.
  7. Fold the bottom (the corner closest to you) up over the filling.
  8. 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 open envelope.
  9. 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 an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  10. Repeat until you have either used all the filling or all the pastry sheets.
  11. 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.
  12. 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

Low cost.

Shortcut: Sweet & Sour Dipping Sauce.

Variant: 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.

This recipe for Mushroom Parcels is adapted from Appon's Thai Food.

Chicken Adobo (Pressure Cooker)
Chicken Adobo (Pressure Cooker)
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Chicken Adobo (Pressure Cooker)
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Rating: 5
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Place your pressure cooker, no lid used yet, on medium high heat and heat the oil, when hot, lightly brown the chicken, you are not looking to cook through, just brown it on both sides.
  2. Remove the chicken and cook in batches if needed until all are browned. When taking the chicken out, any pieces stuck to the bottom, no worries, just loosen them up when making the sauce.
  3. Add the onion and saute until starting to soften, then add the garlic and saute for another minute until fragrant.
  4. Add the soy sauce, both vinegars, bay leaves, peppercorns, and brown sugar.
  5. Bring to a simmer then add the chicken back to the pot.
  6. Place the lid on the pot and lock that and add the weight (jiggler), turn heat to high and bring to high pressure, when the jiggler starts to move, indicating full pressure, reduce the heat to low or medium low to keep the jiggler still moving and venting pressure.
  7. Start timing for 8 minutes. When 8 minutes have passed, turn off the heat and carefully move the cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes.
  8. When you have indication of zero pressure in the cooker (for my stove top model there is a pin that will drop), remove the jiggler, then open the lid.
  9. Remove the chicken with a slotted spoon to a serving plate. Tender and juicy chicken adobo, but we are not done yet 🙂
  10. Place the cooker, without the lid, back on medium high heat, stir often and reduce the sauce to thicken it.
  11. Spoon sauce over the chicken and serve. If having white rice as a side dish, spoon some sauce over the rice as well. Enjoy.
Recipe Notes

Go with about 105 Baht for 4-5 quarters (2 kilos, 4 lbs). For 4 servings this is about 80 cents per serving.

Inspired by good friend, Ryan Gou.
Thailand.

Mushroom Stir Fry
Mushroom Stir Fry
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Mushroom Stir Fry
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Rating: 5
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep all the veggies and put them in bowls according to cook time needed. Sauces and peppers are also line up on the counter for ready use. First item to cook will be the carrots, then the peas and cauliflower, then lastly the mushrooms.
  2. Heat a non stick pan with a tablespoon or two of oil. When hot, add the carrot and stir fry for about 5 minutes or so until they are starting to soften. Then add the peas, cauliflower, a few dashes of soy sauce, mushroom sauce, and season with black and white pepper as desired. Stir fry for about 5 minutes or so. Add about 1/4 cup of water to help steam them and let them cook for a few more minutes, stirring often to soften them up.
  3. Add the mushrooms, and other dash or so of soy sauce, mushroom sauce, and season with black and white peppers as desired. Stir everything together to mix the sauces in and let the mushrooms cook down, stirring often, as they release water.
  4. When the mushrooms have cooked down and nearly all the water is cooked off, taste and adjust seasoning with a dash or so of oyster sauce and peppers as desired and mix together.
  5. Serve as a side with a meat dish or simple with rice.
Recipe Notes

Low cost.

Common Asian method for cooking vegetables, nothing new here.

Chive Pancake
Chive Pancake
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I cannot remember the last time I had pancakes, and with a good amount of chives, these sound especially delicious. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Chive Pancake
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I cannot remember the last time I had pancakes, and with a good amount of chives, these sound especially delicious. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the flour and eggs, add the water slowly while mixing to ensure a well mixed batter.
  2. Add the salt and chives and mix those in.
  3. Heat the oil in a non stick pan, when hot, pour in 1/3 of the batter and cook for about 4-5 minutes per side then remove from the pan, repeating the steps for two more pancakes.
  4. Serve with soy sauce for dipping and enjoy.
Recipe Notes

Low cost.

Inspired by the recipe Chive Pancake from Spice the Plate.

Sticky Mushrooms & Oysters
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Mix together the rice flour, corn starch and water to make a slurry. Set aside.
  2. Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
  3. Mushrooms, coriander, and garlic all prepped. I used 75 grams of Shiitake mushrooms, stems removed and sliced, and coriander in place of the spring onion.
  4. Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
  5. To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
  6. When the mixture is lump free, add the soy sauce, sugar, white pepper, and spring onions, cook, stirring often, for about 30 seconds to a minute. Remove from heat.
  7. Serve with rice on the side.
Recipe Notes

I buy oysters from local fishermen for 50 Baht/pint. This is low cost. If sourcing from Tesco, you might be over $1 per serving. I will verify the Tesco cost.

This recipe for Sticky Mushrooms & Oysters is adapted from Appon's Thai Food.