Sausage Salad II
Sausage Salad II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Sausage Salad II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the Vietnamese sausage, which is a pork sausage that is already cooked and found in the refrigerator section of grocery stores, the name is Cha Lua for the regular flavor. This is the Moo Dee brand (moo = pig, dee = good). Similar brands will close to what this looks like, grocery stores have all the Vietnamese sausage together as well.
  2. This is the Cha Hue variety, which is heavy with cracked black pepper and garlic. When looking for this in the store, the pepper is clearly seen in the sausage, and more than likely, there is a picture of black pepper on the package. This is also the Moo Dee brand. I prefer this variety due to the pepper.
  3. Unwrap the sausage and slice into about 1/4 inch thick slices, place on a serving plate.
  4. To a mixing bowl, add the garlic, onion, chilies, lemon or lime juice, and the fish sauce and mix together well.
  5. Pour over the sausage and garnish with mint and coriander leaves.
  6. Serve as a side dish to any Thai meal or as an appetizer.
Recipe Notes

Low cost.

This recipe for Spicy Home Made Sausage Salad is adapted from Appon's Thai Food.

Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. For the quail eggs, you can use fresh or canned, a shortcut for perfect hard boiled quail eggs is in the Recipe Notes section. If using canned eggs, and there is nothing wrong with that, just drain the eggs needed and refrigerate the rest.
  2. Once you have the hard boiled quail eggs sorted out, fresh and peeled or canned, cut each in half lengthwise.
  3. Heat a non stick pan to medium heat with about 3/4 inch of cooking oil, when hot, add the egg halves, fry until lightly browned on both sides, remove the eggs to a serving plate.
  4. Pour out all but 1 tablespoon of oil, easy way is to pour out all hot oil into a jar and add 1 tablespoon of oil back to the pan.
  5. Heat the oil and when hot, add the chilies and garlic, and cook until fragrant, about 1 minute. Turn the heat down to medium.
  6. Add the soy sauce, fish sauce, sugar, and vinegar and cook, stirring, until the sugar caramelizes and the sauce thickens and turns brown.
  7. Pour sauce over the eggs, sprinkle with the onion and coriander, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Spicy Caramelized Eggs is adapted from Appon's Thai Food.

Hotdog & Spring Onion Chili Salad
Hotdog & Spring Onion Chili Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Hotdog & Spring Onion Chili Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
2 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a medium size pot half full of water to boiling, then add the hotdog slices. Cook for 2 minutes to heat them through, drain, and place in a mixing bowl.
  2. Add to the mixing bowl the onion, spring onion, coriander, and chilies. Mix together.
  3. To the mixing bowl, add the fish sauce, lime juice, and sugar. Toss to combine.
  4. Serve on a large plate (family style) and sprinkle the mint over the top.
  5. Serve as a side dish with evening drinks, or with rice for a complete meal.
Recipe Notes

Low cost.

This recipe for Hotdog & Spring Onion Chili Salad is adapted from Appon's Thai Food.

Oyster Thai Omelet
Oyster Thai Omelet
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.

Caramelized Pork & Quail Eggs
Caramelized Pork & Quail Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Caramelized Pork & Quail Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  2. In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
  3. Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
  4. Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to well over an hour.
  5. When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.
Recipe Notes

The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Kai Yad Sai (Thai Stuffed Omelet)
Kai Yad Sai (Thai Stuffed Omelet)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Kai Yad Sai (Thai Stuffed Omelet)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Servings Prep Time
4 servings 20 minutes
Cook Time
10 minutes or so total
Ingredients
For the Eggs
For the Pork Filling
To Prepare
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
  2. In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
  3. When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
  4. In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
  5. Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
  6. Then fold over the two other sides to make a square.
  7. Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
  8. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Phad Prik King Gai
Phad Prik King Gai
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Phad Prik King Gai
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
  2. Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
  3. Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
  4. Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
  5. Serve over jasmine rice and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

Larb Gai
Larb Gai
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Larb Gai
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, cook the chicken and 2 tablespoons of lime juice on medium heat, and cook until done, stirring often until the chicken is cooked through.
  2. Pour the chicken into a heat proof mixing bowl and add the remaining ingredients and mix together. Taste and season as desired with lime juice and or fish sauce.
  3. Serve with stick rice and fresh vegetables.
Recipe Notes

Low cost.

Variants: 1. Use beef instead of chicken, then it is Larb Nuea. 2. Use pork instead of chicken, this it is Larb Moo. 3. Add and mix in glass noodles (bean curd noodles).

Adapted from an internet recipe.

Inspired by good friend, Khanthary Singnhoth.
United States.