Corn Soup with Quail Eggs

Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, add the water and broth and bring to a boil then add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cover, stir often and cook for 15 minutes. Add water as needed.
  2. Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry) and simmer for 1 minute.
  3. Crack in the chicken egg and stir, some people like it clumpy, some like it less clumpy like egg drop soup, your preference. Add the quail eggs, cover, turn off the heat and leave on the burner. Let this sit for 5 minutes.
  4. Stir and then transfer to a serving bowl and enjoy.
Recipe Notes

Low cost.

Provided by Panlasang Pinoy and the link to this recipe is here.
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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Rating: 5
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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.

Sweet & Sour Dipping Sauce

Sweet & Sour Dipping Sauce
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Rating: 5
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Sounds good, and easy, common ingredients.
Prep Time
5 minutes
Cook Time
3-5 minutes
Prep Time
5 minutes
Cook Time
3-5 minutes
Sweet & Sour Dipping Sauce
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Votes: 1
Rating: 5
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Sounds good, and easy, common ingredients.
Prep Time
5 minutes
Cook Time
3-5 minutes
Prep Time
5 minutes
Cook Time
3-5 minutes
Ingredients
Servings:
Instructions
  1. Add all the ingredients to a sauce pan on medium heat and whisk to combine, simmer and stir often until sauce thickens to your liking. Taste and adjust sugar to your liking.
  2. Remove from heat and let cool, sauce is ready.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Spring Rolls aka Lumpia, Made it, GO-TO recipe.

Adapted from an internet recipe.

Hamburger Gravy

Hamburger Gravy
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This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Hamburger Gravy
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This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
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. Heat a large non stick pan (I use a pot) with a splash of olive oil, and add the onion and garlic, cook until the onion is turning translucent.
  2. then add the beef, breaking it up with a spatula as it cooks. Drain any fat. To the beef, now add the 1 1/2 cups stock, bouillon cube, salt, pepper, basil, and parsley. Simmer for 10 minutes, stirring occasionally.
  3. Add the 1/4 cup cold stock to a measuring cup and stir in the cornstarch. Cold makes it easier to mix without lumps. Pour this into hamburger mixture and simmer for about two minutes, stirring often, until thickened.
  4. Serve over mashed potatoes with your choice of sides and enjoy.
Recipe Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.

Shortcut: Seasoned Salt.

Recipe provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.

Meatballs & Gravy II

Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  2. When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  3. Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  4. When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  5. Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Recipe Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.

Shortcut: Bread Crumbs.

Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.

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

Classic Beef & Broccoli

Classic Beef & Broccoli
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This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Classic Beef & Broccoli
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This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, mix together the sugar, garlic, and cornstarch, then add the ginger, soy sauce, and wine and mix again until well blended. Place the beef slices in a bowl and pour in half of the marinade, mix with the beef, cover and let marinate for 1 hour.
  2. Heat half of the oil in a large non stick pan, a wok pan would be perfect, then add the broccoli and stir fry for 2 minutes then remove and set aside.
  3. Heat the remaining oil in same pan. Drain the beef and add to the pan, stir fry for 3 minutes then add the oyster sauce and stir fry for 1 minute. Add the remaining marinade and the beef broth.
  4. Cook while stir frying, that means stirring constantly, until the liquid evaporates and the mixture becomes thick, then add the broccoli and stir fry for 1 more minute to heat the broccoli through.
  5. Serve with steamed rice on the side.
Recipe Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.12 per serving.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Pork Liver Soup

Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Mix together the Marinade ingredients, place the slice liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  2. While the liver is marinating, prep the spinach. Squeeze or any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  3. Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  4. When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot as well. Boil for 30 seconds then remove cover and remove the pot from the heat and let set for 15 minutes.
  5. At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  6. Serve.
Recipe Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Beef & Potato Stew

Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  2. Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  3. Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  4. Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  5. Serve with biscuits or bread.
Recipe Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.

Shortcut: Tenderize Beef with Tomatoes.

Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.

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

Chicken Curry II

Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
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. After the chicken is sliced into strips, about 1/4 inch thick or so, spread them out and sprinkle with about 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  2. Using a large non stick pan, heat 1 1/2 tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  3. Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  4. Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  5. Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  6. Serve with steamed rice.
Recipe Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variants: Replace the chicken with beef or large prawn.

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

Slow Cooker Chicken Stroganoff II

Slow Cooker Chicken Stroganoff II
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Slow Cooker Chicken Stroganoff II
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Ingredients
Optional, for a thicker sauce
Servings: servings
Instructions
  1. Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
  2. Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
  3. 30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
  4. Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.
Optional, for a thicker sauce
  1. Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.
Recipe Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese.  For 6 servings, this is about 93 cents per serving.

Shortcut: Dry Italian Salad Dressing.

Variant: 1. Add some chopped long beans (green beans) for additional flavor.

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