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.

Cinnamon & Star Anise Pork Chops
Cinnamon & Star Anise Pork Chops
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Rating: 5
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The flavors are wonderful and is a good change from regular pork chops. This is a Thai recipe for pork chops that poaches then, which is a fancy word for simmering. I made this on 16 July 2018, and this is a keeper!
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Cinnamon & Star Anise Pork Chops
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Rating: 5
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The flavors are wonderful and is a good change from regular pork chops. This is a Thai recipe for pork chops that poaches then, which is a fancy word for simmering. I made this on 16 July 2018, and this is a keeper!
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Ingredients
Servings: servings
Instructions
  1. Mix together the salt, sugar, onion, garlic, white pepper, and soy sauces. I used two thin pieces of cinnamon.
  2. Rinse the pork chops. This photo shows how the pork chops can vary.
  3. You can tenderize if you like with a mallet or needle tenderizer. Add the chops to a sturdy zip lock bag. I use a needle tenderizer, both sides, not to tenderize the meat but to allow the marinade to soak into the meat.
  4. Add the remaining liquid mix and the star anise and cinnamon to the zip lock bag, squish the chops around, mindful of the where the bones are next to the bag. Remove as much as air as you can from the bag and zip close. Place the bag in the fridge for at least 3 hours but overnight is recommended. For 3-6 hours, flip the bag once an hour.
  5. Place the chops and the marinade in a pot,
  6. Add water to just cover the chops. Bring to a boil then reduce to a low boil, and let the chops cook until the liquid is reduced by half and the chops are tender.
  7. Remove the chops to a dish with a slotted spoon leaving the liquid in the pot.
  8. Mix together the cornstarch and 2 tablespoons of water to make a slurry. Whisk the slurry into the liquid while the pot is on medium heat, whisk or stir for several minutes to slightly thicken the sauce. Remove the star anise and cinnamon sticks.
  9. Serve the chops with rice on the side and spoon the sauce over the chops.
Recipe Notes

I will price this when I get pork chops again in the city, I will say low price now.

This recipe for Cinnamon & Star Anise Pork Chop is adapted from Appon's Thai Food.

Soy Sauce Fried Rice
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Heat up 1 tablespoon of oil in a wok or large non stick pan, when hot, add the shrimp and fry until pink then remove the shrimp.
  2. Add remaining oil to the pan, when hot, pour in the beaten eggs, cook and scramble the eggs breaking them up as the cook.
  3. When the eggs are just cooked, add the rice, shrimp, cabbage (if using), soy sauces, and a pinch of salt. Stir fry well to coat everything with the soy sauces.
  4. Serve.
Recipe Notes

Low cost.

This recipe for Soy Sauce Fried Rice is from China Sichuan Food.

Kung Pao Mushroom
Kung Pao Mushroom
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This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Kung Pao Mushroom
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This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Ingredients
For the Stir Fry Sauce
Servings: servings
Instructions
  1. Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into say, 1/2 inch pieces
  2. Mix together the Sauce in a bowl, set aside.
  3. Heat the oil in a large non stick pan or wok on low heat, when hot, add the chilies, garlic, spring onion, and peppercorns, saute until fragrant.
  4. Add the mushroom and cook until they are soft and tender.
  5. Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
  6. Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
  7. Serve over steamed rice.
Recipe Notes

Low cost.

This recipe for Kung Pao Mushroom 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.

Clay Pot Chicken Rice (Rice Cooker)
Clay Pot Chicken Rice (Rice Cooker)
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Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Clay Pot Chicken Rice (Rice Cooker)
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Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Ingredients
Marinade
Servings: servings
Instructions
  1. Prepare the marinade and pour over the chicken in a shallow bowl, turn the chicken often and marinate for about 15-20 minutes.
  2. With a wok or skillet, heat the oil then cook the garlic and ginger until fragrant then add the mushrooms, chicken and the marinating sauce, salt, sugar, and white pepper. Cook until the chicken is no longer pink on the outside, remember, it will get steamed. Now add the rice into the wok or skillet and stir until the oil is combined throughout the rice.
  3. Pour the skillet or wok contents into your rice cooker, add the water as needed by the manufacturer of your rice cooker (normally first knuckle up from your index finger tip). Drizzle in the sesame oil. Set the rice cooker to Cook.
  4. When the rice cooker switches to Warm, wait another 15 minutes before opening, then open, fluff with a plastic spoon, serve.
Recipe Notes

The chicken, maybe 35 Baht, everything else is very cheap and probably on hand. For 3 servings, this is about 35 cents per serving.

Adapted from an internet recipe.

Lion’s Head (Chinese Meatballs)
Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Braising Sauce
Servings: servings
Instructions
  1. In a large mixing bowl, mix together the salt, eggs, corn starch, ginger, and spring onion. Add the pork and using a large sturdy spoon, stir the pork in one direction until it absorbs the liquids and is sticky. This takes several minutes of stirring. Then add the water chestnut if using and mix that in as well.
  2. Pour about 4 cups of cooking oil into a medium sized deep pot and heat it to just before smoking then reduce heat to medium.
  3. While the oil is heating, form the meatballs, about 8 meatballs is the goal to achieve, form each ball about 2 or so inches in diameter. Squeeze together for a firm meatball.
  4. When the oil is hot, carefully using a slotted spoon, lower one meatball into the pot and cook for 2-3 minutes or until the meatballs are just starting to get browned, remove and set aside, continue cooking all remaining meatballs.
  5. Prepare another pot and add the Braising ingredients then add the meatballs and heat on a simmer for 20 minutes, if the liquid does cover the meatballs, use a spoon and scoop and pour the liquid from time to time over the meatballs.
  6. Lay some lettuce leaves in two serving bowls and divide the meatballs between the bowls, serve.
Recipe Notes

The pork is about 35 Baht/500 grams, for 2 servings, this is about 50 cents per serving.

Variant: You can fry the meatballs instead of deep frying but you will need to increase the cooking time.

This recipe for Lion's Head (Chinese Meatballs) is from China Sichuan Food.

Chinese Tea Eggs (Marbled Eggs)
Chinese Tea Eggs (Marbled Eggs)
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Rating: 5
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  2. Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  3. Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
  4. While waiting on the water to boil, use the back of a knife or spoon and tap all over each egg, this makes the cracks needed for the marble effect.
  5. When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
  6. Serve as a snack or with a noodle or porridge dish.
Recipe Notes
Scallion Oil Noodles
Scallion Oil Noodles
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A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Scallion Oil Noodles
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A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Drain the spring onions completely after rinsing, you will be placing hot oil so eliminate the chance of hot oil splatter.
  2. In a large pan, heat the oil (you can use vegetable oil or lard for this recipe), when hot, add the spring onion segments in. Turn the heat to the lowest setting and cook until the spring onions are deep brown and almost but not burnt. Remove to a bowl to cool.
  3. Bring a large pot of water to boil and then cook the noodles until tender, Chinese noodles are long! And I mean long! So either break the dried package in half or cut the noodles in half when cooked. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool slightly.
  4. Mix together the sugar, dark and light soy sauces in a small bowl and then mix with the noodles before serving. Divide into two bowls, top with the browned scallions if desired, serve.
Recipe Notes

Low cost.

This recipe for Scallion Oil Noodles is from China Sichuan Food.