Shrimp Omelet
Shrimp Omelet
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This is basically a Thai style omelet but without any folding, the filling is just mixed into the beaten eggs.
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Shrimp Omelet
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This is basically a Thai style omelet but without any folding, the filling is just mixed into the beaten eggs.
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Ingredients
Servings: servings
Instructions
  1. For the shrimp, cook them with any method you prefer, such as steaming, boiling, or sauteing. If the shrimp you are using are sort of big, go ahead and chop them into 3/4 inch pieces. For these, I just dropped them into a small pot of boiling water, when they turn pink, drain and drop into cold water to stop the cooking process.
  2. Crack the eggs into a bowl and beat well, season with white pepper powder as desired. Get everything else chopped, here, everything ready.
  3. Heat a large non stick pan with a good splash of oil, hot but not smoking.
  4. When the oil is hot, add the shrimp, spring onion, and cilantro into the eggs and mix together.
  5. Pour the egg mixture all at once into the pan, it will puff as well.
  6. Use a spatula and lift up the sides to let the egg mixture run onto the hot pan. Cook until the bottom is set and golden brown.
  7. Flip the omelet over and cook until the bottom is now set.
  8. Flip one more time and serve. This was my dinner last night, can also serve family style and just place the plate in the center of the table and everyone can dig in.
Recipe Notes

Low cost.

Common method to make a Thai Omelet.

Curry Fish Balls
Curry Fish Balls
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This sounds very good, and uses a packaged curry from Japan that is exceptional in flavor, Japanese curry tastes neither like Thai or Indian curries. Fish balls (think of small meatballs but made from fish) are very common and for folks in the US, these are readily available at most Asian markets. Curried fish balls are very common in China (and I did receive this recipe from a friend in China). This can be a snack or side dish. If I was a betting man, you could increase the number of ball and make a main dish over rice for two people. On my to prepare list.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Curry Fish Balls
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This sounds very good, and uses a packaged curry from Japan that is exceptional in flavor, Japanese curry tastes neither like Thai or Indian curries. Fish balls (think of small meatballs but made from fish) are very common and for folks in the US, these are readily available at most Asian markets. Curried fish balls are very common in China (and I did receive this recipe from a friend in China). This can be a snack or side dish. If I was a betting man, you could increase the number of ball and make a main dish over rice for two people. On my to prepare list.
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings as a side 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a large non stick pan, heat the oil and when hot, saute the onion until soft.
  2. Pour in the stock and add the curry (yes, it does look like a candy bar). Move the curry around until dissolved and mixed in with the onion and stock.
  3. Add the coconut milk and stir in, then add the fish balls. Simmer on low heat for about 10 minutes.
  4. Remove from heat and the curry will thicken.
  5. Serve as is for a side dish or snack, or over rice with the curry as a main dish. Enjoy.
Recipe Notes

Low cost.

This recipe for Curry Fish Balls is from China Sichuan Food.

Oyster Mushroom Stir Fry
Oyster Mushroom Stir Fry
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Oyster mushrooms are excellent cooking mushrooms in Asia, and many restaurants prefer them over the even better Straw mushrooms because they last much longer. Keep in mind, cooking this type of mushroom, the goal is to remove the moisture and just soften the mushrooms. I made this on 13 May 2018, and this is excellent, very well liked by the family.
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Oyster Mushroom Stir Fry
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Oyster mushrooms are excellent cooking mushrooms in Asia, and many restaurants prefer them over the even better Straw mushrooms because they last much longer. Keep in mind, cooking this type of mushroom, the goal is to remove the moisture and just soften the mushrooms. I made this on 13 May 2018, and this is excellent, very well liked by the family.
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Cut off the root ends of the mushrooms, wash, shake dry and even gently squeeze out any water. Set aside.
  2. Heat the oil in a non stick pan on medium heat, when hot, saute the white parts of the spring onion and when softened, sprinkle in the ginger powder.
  3. Add the mushrooms, oyster sauce, and dark soy sauce. Mix together then let the mushrooms cook with less stirring, think sauteing. This only takes 1-2 minutes. Reduce the liquid in the pan to almost gone.
  4. Season with black pepper as desired and mix in the green parts of the spring onions, give it a few stirs, then remove to a serving dish. Top with fresh chopped coriander.
  5. Serve as a side dish or over rice for a light meal. (For this photo, the liquid you see is chicken gravy, not liquid from the mushrooms, however, I will say the mushrooms with the gravy is very good as well.)
Recipe Notes

Low cost.

Variant: 1. For a more authentic flavor, use ground Szechuan pepper. 2. Add shrimp and cook until they turn pink, then serve as a main dish over rice.

This recipe for Oyster Mushroom Stir Fry is from China Sichuan Food.

Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my 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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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my 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.
  2. Slice the cabbage in half from the top down through the core, make a cut to form a V and remove the core. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  3. 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. Remove chops from the cooker to a plate.
  4. Place the cabbage into the cooker, 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.
  5. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  6. 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.
  7. 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.
  8. Remove the chops and cabbage to a serving dish, slotted spoon or tongs, leaving the liquid in the pan and cover with foil.
  9. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil and whisk in the flour, scraping up any bits on the bottom, reduce heat and continue whisking until the gravy is thickened to your liking.
  10. 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.

Kai Yad Sai (Thai Stuffed Omelet)
Kai Yad Sai (Thai Stuffed Omelet)
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These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Kai Yad Sai (Thai Stuffed Omelet)
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These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Ingredients
For the Eggs
For the Pork Filling
To Prepare
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
  2. In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
  3. When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
  4. In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
  5. Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
  6. Then fold over the two other sides to make a square.
  7. Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
  8. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Roti John (Singapore Omelette Sandwich)
Roti John (Singapore Omelette Sandwich)
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This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Roti John (Singapore Omelette Sandwich)
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This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Ingredients
For Toppings & Sauce
Servings: sandwiches
Instructions
  1. In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  2. Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  3. Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a this layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  4. Serve with toppings and sauces as desired.
Recipe Notes

Low cost.

Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.

Adapted from an internet recipe.

Phad Prik King Gai
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
  2. Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
  3. Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
  4. Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
  5. Serve over jasmine rice and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

Ginger Steamed Sardines
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your steamer. I will use my tiny rice cooker with a steamer tray. You can also use a pot and a steamer basket.
  2. Drain the oil from the tin into a small bowl. Remove the sardines from the tin, split in half and arrange on a heat proof dish.
  3. Mix the ginger and spring onion (keep a pinch of the spring onion aside for garnish) with the oil from the tin to make a paste. Heat the oil mixture in a small pan until fragrant.
  4. Pour the oil mixture over the sardines and place the dish in your steamer. Steam for 5 minutes.
  5. While the sardines are steaming, using the same pan the oil was heated in, add the soy sauce and water and heat that up, add sugar to taste.
  6. When the sardines have steamed for 5 minutes, carefully remove the dish, pour the soy sauce mixture over the sardines, serve and enjoy.
Recipe Notes

One tin of sardines in olive oil at Tesco is 59 Baht. For two sandwiches, 1 per serving, this is about 92 cents per serving. I do list the shortcut for homemade sardines in olive oil, but the cost of the oil does not really reduce the cost of the sardines overall.

Shortcuts: Sardines in Olive Oil.

From the Ayam website, original recipe is here.

Mexican Churros
Mexican Churros
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These sound wonderful, and appears to be very easy and straightforward. On my to cook list.
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Mexican Churros
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These sound wonderful, and appears to be very easy and straightforward. On my to cook list.
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Ingredients
Servings: churros
Instructions
  1. Heat about 2-3 inches of cooking oil in a large pot to 180 - 190 C (350 - 375 F).
  2. While the oil is heating, use a large saucepan and add the water, butter, vanilla, and salt. When the butter has completely melted bring to a simmer then remove from heat and turn off the burner.
  3. Stir in the flour into the butter mixture, add the eggs one at a time and mix well to fully incorporate the eggs into the batter. The batter will be thick, like peanut butter.
  4. When the oil is hot, spoon the mixture into a pastry bag fitted with a large star or round tip. The star tip will give nice edges that crisp up but it not required.
  5. Pipe some batter directly into the hot oil to make a long piece almost as wide as the pot, then cut the batter from the tip with a pair of shears. Do this 3-4 times but do not over crowd the pot.
  6. The batter will puff up as it cooks, cook for just 2-4 minutes, turning once, until golden brown on both sides. Remove to paper towels to drain. Repeat for the rest of the batter.
  7. Allow all the churros to cool until you can handle them. Place the sugar and cinnamon in a large zip lock bag and add a few churros to the bag, zip the bag and gently shake to coat them with the sugar mixture.
  8. Serve as is or with whipped cream, chocolate sauce, or caramel sauce. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.