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.

Icebox Cookies
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Icebox Cookies
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Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
Prep Time
20 minutes
Cook Time
8-12 minutes
Prep Time
20 minutes
Cook Time
8-12 minutes
Ingredients
Servings:
Instructions
  1. Cream together the sugars, butter, and eggs until smooth.
  2. In another bowl, mix together the flour, salt, baking soda, and cinnamon.
  3. Slowly mix the flour mixture with the butter mixture until well combined.
  4. Shape dough into logs, place on wax/parchment paper and roll. Place in the fridge overnight. As an option, you can roll and place in the fridge for up to 3 weeks, just thaw for a few days in the fridge before use.
  5. Preheat your oven to 180 C (350 F), line a baking sheet with parchment paper.
  6. Unwrap the log, slice, and bake for 8 to 12 minutes or until the edges are golden brown.
  7. Let cool for 5 minutes then transfer to a wire rack to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

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.

Steamed Egg with Dried Shrimp & Mushrooms
Steamed Egg with Dried Shrimp & Mushrooms
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This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Steamed Egg with Dried Shrimp & Mushrooms
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This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs and water and mix well.
  2. Add the shrimp if using, the carrot, and mushrooms and mix those in. Pour the mixture into two small heatproof dishes.
  3. Place the dishes in a steamer (your preferred preference for steaming) and bring up the heat to high. When the water is boiling, steam covered for 7-8 minutes or until the egg is set. Remove the cover and steam for an additional 1-2 minutes.
  4. Carefully remove the dishes, add a dash or two of sesame oil to each dish and sprinkle with the sliced spring onion.
  5. Serve and enjoy. This can be a nice breakfast, a light lunch, or a light dinner with rice on the side.
Recipe Notes

Low cost.

Inspired by the recipe Steamed Egg with Dried Shrimp and Mushroom 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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Rating: 5
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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.

Scrambled Eggs with Spinach & Parmesan
Scrambled Eggs with Spinach & Parmesan
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Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Scrambled Eggs with Spinach & Parmesan
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Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 serving 2 minutes
Cook Time
3 minutes
Ingredients
Servings: serving
Instructions
  1. Crack the eggs into a small, season with salt and black pepper as desired, whisk and set aside.
  2. In a non stick pan, heat the oil, then add the spinach and cook until wilted, mixing often. about 1 minutes.
  3. Pour in the whisked eggs and stir to mix in, cook for a bout 1 minute, stir occasionally until the eggs are just set.
  4. Stir in the cheese, and when mixed, transfer to a plate and sprinkle with red pepper flakes as desired.
  5. Enjoy with some toast on the side if desired.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sumac Fried Eggs
Sumac Fried Eggs
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This sounds good, and as I understand it, Lebanese in origin. Now before you run out and gather sumac from a bush in your yard, DO NOT do this! Buy sumac dried from a Middle Eastern market, not all sumac is the same, much in the US is poisonous (there is my disclaimer), USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Sumac Fried Eggs
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This sounds good, and as I understand it, Lebanese in origin. Now before you run out and gather sumac from a bush in your yard, DO NOT do this! Buy sumac dried from a Middle Eastern market, not all sumac is the same, much in the US is poisonous (there is my disclaimer), USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
First Method
  1. Heat the oil in a large non stick pan on medium heat, when hot, add the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic are it will result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  2. Crack eggs into the pan and season with sea salt to your liking. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  3. Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a light pinch of sumac.
  4. Serve with sides of your choice, rice would be good.
Second Method
  1. Heat the oil in a large non stick pan on medium heat, when hot, add a tiny pinch of sumac, then the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic are it will result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
  2. Crack eggs into the pan and season with sea salt to your liking, and just a tiny pinch of sumac. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
  3. Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a tiny pinch of sumac as desired.
  4. Serve with sides of your choice, rice would be good.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Fried Oysters
Fried Oysters
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Rating: 5
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Fried Oysters
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Votes: 1
Rating: 5
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat some lard or cooking oil of your choice in a large non stick pan, you want about 1/2 inch or so for shallow frying, no need to deep fry these. Heat to just before smoking.
  2. In a shallow bowl, mix together the flour, pepper, and salt. Add the eggs to another shallow bowl and lightly beat them. Place the breadcrumbs in another shallow bowl. The pan is to my left out of view, so you can see the progression from right to left.
  3. Coat the oysters in flour, then coat with egg, then coat with breadcrumbs.
  4. Place in the hot oil, but do not over crowd the pan, work in batches, and cook until golden brown.
  5. Turning the larger ones if not covered in oil.
  6. Drain on paper towels.
  7. Serve with a dipping sauce as desired. Enjoy.
Recipe Notes

I get fresh shucked oysters, about a pint, for 50 Baht, with no math involved this is low cost for 4 servings.

Shortcut: Rendering Lard.

Adapted from an internet recipe.

Oyster Thai Omelet
Oyster Thai Omelet
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Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1 1/2 inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Oyster Thai Omelet
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Votes: 1
Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1 1/2 inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
  1. Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  2. While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
  3. When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  4. Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  5. Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
  6. Flipped, and some stray oysters being moved around a bit on to the omelet.
  7. Slide from the pan onto a plate and serve with rice on the side.
  8. Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.
Recipe Notes

Low cost.

Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.

Recipe provided by my wife, Rrayada Thayer.
Thailand.

Dill Thai Omelet
Dill Thai Omelet
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Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Fresh dill is mixed into the eggs before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister, but I did not get any photos, next time for sure.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Dill Thai Omelet
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Votes: 1
Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Fresh dill is mixed into the eggs before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister, but I did not get any photos, next time for sure.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
  1. Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  2. While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the dill and mix that in.
  3. When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  4. Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  5. Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
  6. Remove from the pan to a plate and serve with rice on the side.
Recipe Notes

Low cost.

Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.

Recipe provided by my wife's sister.
Thailand.