Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Burmese Egg Curry
Burmese Egg Curry
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Burmese Egg Curry
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock 1/2 cube.
  2. Simmer this mixture for 1-2 hours, stir once in a while, until it reduces the use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  3. While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  4. Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  5. To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.

Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.

Adapted from an internet recipe.

Greek Salad & Dressing
Greek Salad & Dressing
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, on my to make list.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Greek Salad & Dressing
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, on my to make list.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. In a large mixing bowl, whisk together the vinegar, juice, and oregano. When combined, slowly whisk in the olive. Taste and season with salt and pepper as desired.
  2. To the large mixing bowl, add the tomatoes, cucumber, olives, and red onion and toss to coat well.
  3. Fold in the Feta cheese, cover and refrigerate for 1-2 hours before serving.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, need to clean the heart, cut in half lengthwise, remove the string parts and cut off the tubes on the top end and discard those. Wash the heart and remove any blood. Slice the heart lengthwise into strips. Add the pieces to a bowl and add salt and pepper as desired, mix well and let sit for 15 minutes.
  2. For the cucumber, cut in half lengthwise scoop out seeds, then cut each piece into thin slices. Prep the rest of the vegetables and fruit as stated.
  3. Heat a non stick pan with a splash of cooking oil, when heated, add the 1/2 the onion and stir fry until soft, then add the heart and stir fry until the heart is cooked through, remove the heart and onion and set aside.
  4. Same pan, add the remaining onion and stir fry for 2 minutes. Add the tomato, pineapple, cucumber and stir fry. Add the fish sauce, Maggi sauce, and salt as desired. Continue to stir fry to soften the cucumber and tomato.
  5. Add the heart back to the pan, mix, adjust seasoning to taste with fish sauce or salt, and pepper. When the heart is warmed through, remove from heat.
  6. Garnish with chopped spring onion, serve with rice.
Recipe Notes

I will price this when I buy a pork heart, they do sell them in town once in a while. I think this is low cost overall.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

 

Tzatziki Sauce
Tzatziki Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Creamy Mediterranean sauce with a base of Greek yogurt. Sounds absolutely wonderful. You will want to use this on everything!
Servings Prep Time
1 1/4 cups 10 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Tzatziki Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Creamy Mediterranean sauce with a base of Greek yogurt. Sounds absolutely wonderful. You will want to use this on everything!
Servings Prep Time
1 1/4 cups 10 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Ingredients
Servings: cups
Instructions
  1. Mix everything together in a bowl and serve immediately or cover and chill for up to 4 hours.
  2. What to use Tzatziki Sauce on? Dipping sauce for Meats, Whitefish, Burgers, Sandwiches, Pitas and Wraps, Baked Potatoes, Salad Dressing, Vegetable Dip, Dipping Pita Bread, Dip for Chips, Add to Mashed Potatoes. Feel free to add something to the list.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Southern Fattoush
Southern Fattoush
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Southern Fattoush
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Ingredients
For the Dressing
For the Salad
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. To make the dressing, add the dressing ingredients except the olive oil to a medium sized bowl and whisk, gradually drizzle in the olive oil, whisking constantly.
  3. Toast the pita bread. Arrange the torn pita bread in a single layer on a baking sheet and bake for 7 minutes in the preheated oven, stir them up at 4 minutes. Let the toasted pita cool completely and reserve 1/2 cup for garnish later.
  4. To make the salad, mix together the salad ingredients, tossing in the toasted pita and dressing last, top with the reserved toasted pita and serve.
Recipe Notes

Low cost.

Shortcut: Pita Bread.

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

Sardine & Olive Sandwich
Sardine & Olive Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Sardine & Olive Sandwich
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Drain the oil from the tin and retain, mash the sardines in a small bowl, add the oil from tin as needed for your correct consistency. Mix in the olives and shallot.
  2. Place lettuce leaves on a slice of bread or toast, top with cucumber slices, then top with the sardine mixture.
  3. Serve open faced or with the second slice of bread or toast on top.
Recipe Notes

If using tinned sardines in olive oil, figure about 59 Baht/tin/1 sandwich. This would cost about $1.73 per sandwich, if you make two sandwiches, this would be about 87 Baht per sandwich, reasonable and healthy.

From the Ayam website, original recipe is here.

Broiled Chicken Tenders with Pineapple Relish
Broiled Chicken Tenders with Pineapple Relish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Broiled Chicken Tenders with Pineapple Relish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  2. Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  3. Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  4. Transfer chicken to a platter and serve with reserved relish.
Recipe Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.

Adapted from an internet recipe.

Feta Stuffed Meatball Mediterranean Bowl
Feta Stuffed Meatball Mediterranean Bowl
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Feta Stuffed Meatball Mediterranean Bowl
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good. I'll have to do some research to source of ingredients, but that should be relatively easy. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Spiced Chickpeas
For the Zucchini Noodles
Addional Items as desired
Servings: servings
Instructions
For the Meatballs
  1. Heat oven to 220 C. Line a sheet tray with parchment paper.
  2. Combine beef, green onions, garlic, egg, mint, cumin, salt and pepper in a large bowl. Roll golf ball sized meatballs with your hands and pop a cube of feta inside. Bake for 15 to 20 minutes.
For the Chickpeas
  1. Add olive oil to a large sauté pan over medium-high heat. Once hot, add garlic and shallot and sauté until softened, about 4 minutes. Sprinkle with smoked paprika, cumin and chili flakes. Stir until fragrant, about 1 minute. Season with a pinch of salt and pepper. Stir in chickpeas and cook for 5 minutes. Taste for seasoning and adjust. Turn off heat and stir in cilantro leaves.
For the Zucchini Noodles
  1. Add zucchini to a bowl and drizzle with olive oil, lemon juice and salt. Toss with hands. Let soften for 5 to 10 minutes at room temperature.
To Assemble
  1. Add zucchini noodles to the bottom of the bowl, top with meatballs, spiced chickpeas, feta, grated carrots, sliced grape tomatoes and sliced Persian cucumbers. Serve.
Recipe Notes

Figure the beef at about 150 Baht/750 grams. For Feta cheese. my estimate is about 40 Baht for that. For 4 servings, this is about $1.40 per serving.

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

Lebanese Chicken with Rice
Lebanese Chicken with Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Lebanese Chicken with Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  2. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  3. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  4. Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  5. Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Recipe Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.

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