Nước Chấm (Vietnamese Vegetarian Fish Sauce)
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
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A vegetarian alternative to fish sauce.
Prep Time
20 minutes
Prep Time
20 minutes
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
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A vegetarian alternative to fish sauce.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Add the boiling water to a bowl and dissolve the sugar then allow the water to cool to room temp.
  2. To the bowl, add the remaining ingredients and mix well. Done, and ready to use.
Recipe Notes

Low cost.

Variants: 1. Add pickled daikon and carrot, chopped. 2. Add crushed peanuts.

Shortcut: Vietnamese Pickled Carrot & Daikon (Đồ Chua).

Inspired by Nước Chấm (Vietnamese Vegetarian Fish Sauce) from Pham Fatale.

Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Ingredients
Main Ingredients
For Serving
Optional Items as Desired
Servings: servings
Instructions
  1. Preheat oven to 230 C, and prepare a large rimmed baking sheet with a drizzle of olive oil.
  2. In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Recipe Notes

Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.

Shortcuts: Salsa, Sour Cream.

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

Mediterranean Egg Salad II
Mediterranean Egg Salad II
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Rating: 5
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Easy to make a recipe your own. No za'atar, same basic ingredients, but served on rye bread with a layer of sliced cherry tomatoes, delicious! I made this on 19 May 2017.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mediterranean Egg Salad II
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Rating: 5
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Easy to make a recipe your own. No za'atar, same basic ingredients, but served on rye bread with a layer of sliced cherry tomatoes, delicious! I made this on 19 May 2017.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the olive oil and lime juice. Toss with the eggs, olives, cilantro, and onion, season with salt and pepper to taste. Cover and refrigerate for an hour or two.
  2. Place a layer of sliced tomatoes on 4 slices of rye, divide the egg salad evenly on top of the tomatoes, top with the remaining slices, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Asian Beef Burgers
Asian Beef Burgers
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Sounds like a really good alternative to a standard burger, I am looking forward to making this.
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Asian Beef Burgers
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Sounds like a really good alternative to a standard burger, I am looking forward to making this.
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 burgers 15 minutes
Cook Time
10 minutes
Ingredients
For the Burgers
For the Tomato Garlic Jam
Servings: burgers
Instructions
  1. Peel tomatoes by slicing a small X in the base of each tomato. Place tomatoes in a pot of boiling water for 30 to 45 seconds or until skin loosens. Remove tomatoes with a slotted spoon and slip skins off when cool enough to handle. Chop tomatoes.
  2. To make tomato garlic jam, combine sugar and lime juice in a small saucepan. Warm over medium heat until sugar dissolves. Add chopped tomatoes, red bell pepper, garlic, and chili. Bring to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture has reduced by about half. Stir in fish sauce (if using) and allow to cool to room temperature.
  3. In a large bowl, gently mix together ground beef, shiitake mushrooms, cilantro, scallions, soy sauce, Chinese 5 spice, and ginger. Form into 4 equal-size patties.
  4. Add a splash of olive oil to a non stick skillet over medium heat. Place patties in the pan. Cover and cook 4 minutes. Then flip and cook 3 to 4 more minutes. Serve burgers on buns topped with tomato garlic jam and shredded cabbage or coleslaw mix.
Recipe Notes

The beef would cost about 100 Baht/500 grams, for 4 servings, this is about 74 cents per serving.

Shortcut: Hamburger Buns.

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

Chicken in Coconut Milk Soup
Chicken in Coconut Milk Soup
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Rating: 5
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This is a easy Thai soup that even I make, and it is so good. To make good Thai food, think like a Thai, boil meat, add vegetables, add flavorings, I know that does not sound right or even good, but that is the basic premise for Thai soup and curry cooking. This is an adjust as you go recipe, many ingredients are general in amount.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Chicken in Coconut Milk Soup
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Rating: 5
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This is a easy Thai soup that even I make, and it is so good. To make good Thai food, think like a Thai, boil meat, add vegetables, add flavorings, I know that does not sound right or even good, but that is the basic premise for Thai soup and curry cooking. This is an adjust as you go recipe, many ingredients are general in amount.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. For the lemon grass, take each stalk and on a heavy cutting board and using a pestle, the flat side of a meat tenderizer, rolling pin, etc, smash the stem until it is pliable then tie into an overhand knot. This does 2 things for you, releases the oil, and keeps everything in one bundle so it can be removed (last thing people want to do when eating is to remove items that cannot be eaten from their dish).
  2. In a large pot, add the chicken and cover by about 2-3 inches of water, and add the ginger, lemon grass bundles, lime leaves, and bring to a boil for about 5 minutes, then reduce to a medium heat. You just made a chicken broth, basis for your soup. At this point you can remove the skin if you like.
  3. Now add the coconut milk, chilies, simmer until the chicken is cooked through and tender. Adjust taste to your liking with lime juice, fish sauce, and sugar. As more water as needed.
  4. Add the mushrooms and some cilantro, cover and cook for 5 minutes then remove from heat. This will cook the mushrooms.
  5. Remove the lemon grass bundles, lime leaves, and ginger, Serve with rice.
Recipe Notes

Chicken legs cost about 65 Baht/kilo, for this, maybe 40 baht. For 4 servings, about 30 cents per serving.

Recipe I have made many times.

Thai Grilled Steak
Thai Grilled Steak
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This is a typical marinated steak with a Thai inspired marinade. Normally served sliced and on a salad, but feel free to side the steak with rice, potato, etc. This not how to tell you how to grill your steak, I just give a guideline on what works well for me. I normally go with Australian Rib Eyes that are about 1 inch thick.
Servings Prep Time
2 servings 2-24 hours
Servings Prep Time
2 servings 2-24 hours
Thai Grilled Steak
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Rating: 0
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Rate this recipe!
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This is a typical marinated steak with a Thai inspired marinade. Normally served sliced and on a salad, but feel free to side the steak with rice, potato, etc. This not how to tell you how to grill your steak, I just give a guideline on what works well for me. I normally go with Australian Rib Eyes that are about 1 inch thick.
Servings Prep Time
2 servings 2-24 hours
Servings Prep Time
2 servings 2-24 hours
Ingredients
Servings: servings
Instructions
  1. Place the steaks in a zip lock bag. Mix together the remaining ingredients in a small bowl, mix well to ensure the sugar is dissolved. Pour the mix into the bag, squish out the air and mix the marinade to coat the steaks. Seal the bag and place in the fridge to marinate for at least 1 hour or up to 24 hours. Turn the bag over occasionally to make sure the steaks are well coated on both sides. Remove from the fridge about 30 minutes before you intend to grill them to let them get to room temperature.
  2. Get your grill ready, either gas or charcoal, totally up to you. Remove the steaks from the bag and retain the marinade. Place the steaks on the grill over direct heat and spoon over some of the marinade. Grill for 1 to 1 1/2 minutes and turn the steaks over, spoon on some more marinade and grill to your desired doneness. Slice and server on a salad or paired with rice or potato or any sides of your choosing.
Recipe Notes

I cannot price this until I buy steaks again up in the city, this is a high cost meal though but is good for a once in a while treat.

Variants, use this marinade for chicken, pork, or even shelled shrimp.

Adapted from an internet recipe.