Fried Oysters
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
Fried Oysters
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.

Crab Cakes II
Crab Cakes II
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Votes: 0
Rating: 0
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Crab Cakes II
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Rating: 0
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add everything, and time to get your hands dirty, reach in there and mix everything together well.
  2. Form into 4 oz (115 gram) patties. (shape into balls then flatten).
  3. Heat a non stick pan with about 1/2 to 1 inch of cooking oil in it. When hot, flip each patty in flour to coat, and place in the hot pan, cook, flipping once, until golden brown on each side, enjoy.
Recipe Notes

I will have to price imitation and fresh crab for this recipe, for now I will say Fair value.

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

Cumberland Sausage
Cumberland Sausage
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Rating: 5
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Cumberland Sausage
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Votes: 1
Rating: 5
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This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Servings Prep Time
3 meters of sausage 3 hours
Servings Prep Time
3 meters of sausage 3 hours
Ingredients
Servings: meters of sausage
Instructions
  1. First thing, chill the meats in the fridge, sterilize and chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
  2. Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
  3. Mix together the two meats, then add the spices and herbs.
  4. Mix together. Place the meat in the fridge to chill for 2 hours. Assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
  5. Grind the meat with the wagon wheel plate, or what is called a course plate for your model of grinder.
  6. Then in a large bowl, mix with the breadcrumbs. Breadcrumbs added, I did not get the cup measurement.
  7. Mix until well combined, use your hands for this.
  8. Soak the hog casings per instructions on the package. Remove the cutting blade and plate from your grinder. and attach the sausage funnel. Rub some bacon fat or cooking oil on the funnel, slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base. I use a dry casing from a reputable dealer in Phuket.
  9. Tie the starting end of the casing with string, using the slow setting on the grinder, add the meat back to the grinder, fill the casing but do not over fill, any air bubbles, prick with a tooth pick. Work the sausage into the casing and form the casing into a ring as you go. You can leave in a ring or twist and make links or tie with string to make links, up to you. I do not have that ring thing down yet so I just made links.
  10. Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit or freeze for later use.
Recipe Notes

I will price this when I get the meats and casing, overall I will say fair value, but much less than store prices, by a long shot.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.