Mushroom Spring Rolls
Mushroom Spring Rolls
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Mushroom Spring Rolls
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. For the mushrooms and the shrimp, you can either use a knife to mince the stems, caps, and shrimp or just run them through a meat grinder if you have one, using the coarse plate, aka, the wagon wheel, you can mince the mushrooms and shrimp at the same time with the grinder.
  2. Prepare the chilies, garlic, and basil.
  3. Heat the oil in a non stick pan, when hot, add the chilies and garlic, stir fry for a minute, then add the shrimp, mushrooms, sauces, sugar, and basil. Stir fry for 1-2 minutes. Remove to a plate to cool to room temp.
  4. To assemble the spring rolls, first we need to make the glue to seal the edge of the pastry. Mix together the water and corn starch in a small bowl, set that aside but close to where you will be working.
  5. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear. (This is where two people is very handy, one to pull the the pastry apart and the other rolling the spring rolls.)
  6. Place a tablespoon or so of filling near the corner closest to you.
  7. Fold the bottom (the corner closest to you) up over the filling.
  8. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an open envelope.
  9. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  10. Repeat until you have either used all the filling or all the pastry sheets.
  11. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls.
  12. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Low cost.

Shortcut: Sweet & Sour Dipping Sauce.

Variant: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown.

This recipe for Mushroom Parcels is adapted from Appon's Thai Food.

Steamed Egg with Dried Shrimp & Mushrooms
Steamed Egg with Dried Shrimp & Mushrooms
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Pork, Noodle & Mushroom Sausage
Pork, Noodle & Mushroom Sausage
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Pork, Noodle & Mushroom Sausage
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Ingredients
Servings:
Instructions
  1. For the minced pork, if it is good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always best as you can control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
  4. Add the chopped mushrooms to the ground pork and mix together.
  5. To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
  1. Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
  2. Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
  1. Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.
To assemble:
  1. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  2. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
To cook:
  1. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Pork mince in Tesco-Lotus will cost about 50 Baht/500 grams. Once I figure out how much sausage this makes, I will give a serving price, low cost for sure.

This recipe for Pork Noodle & Mushroom Sausage is adapted from Appon's Thai Food.

Asadong Pork Giniling with Quail Eggs & Mushrooms
Asadong Pork Giniling with Quail Eggs & Mushrooms
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Asadong Pork Giniling with Quail Eggs & Mushrooms
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  2. In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  3. Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  4. Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  5. Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  6. When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  7. Serve with a side of fresh cooked rice.
Recipe Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Asadong Pork Giniling with Quail Egg and Mushroom is courtesy of Ang Sarap.

Spring Rolls aka Lumpia
Spring Rolls aka Lumpia
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Spring Rolls aka Lumpia
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 spring rolls 30 minutes
Cook Time
10 minutes
Ingredients
For the Filling
For the Spring Rolls
Servings: spring rolls
Instructions
For the Filling
  1. In a pot of boiling water, add the vermicelli cook for 2-4 minutes or until soft, drain, lightly chop, you want about 1 1/2 cups, an 80 gram packet is fine. It is ok if they are a bit underdone as the rolls get fried later. Set aside.
  2. A lot of the prep time is the shredding and chopping. Use a box shredder for the cabbage and carrots, Chop the mushrooms on a board. I doubled the recipe that is why there is so much.
  3. Fresh ground pork (I used pork loin for this which is lean, the mushrooms add the juiciness). I also had some shrimp we added, the shrimp were cleaned, deveined, and chopped. The shrimp is NOT cooked with the pork, add the shrimp at the very end if using.
  4. Heat the olive oil in a large non stick pan (big pot if doubling the recipe), when hot, add the garlic and saute for a minute until fragrant then add the pork and break up the pork as it cooks until it just turns white, as it will get cooked again.
  5. To the pork, add the carrot, cabbage, and mushrooms and saute for several minutes until the veggies are good and wilted. Now mix in the cornstarch, soy sauce, and oyster sauce. Saute for about a minute or until the liquid is steamed off. You want the filling sticky, not watery. Taste and season with oyster sauce as needed.
  6. Add the cooked noodles and remove the pan or pot from the heat.
  7. Mix in the noodles and cool the filling, a hot filling means your spring rolls may burst (no one likes a sloppy spring roll). So just let the pan or pot cool, or spread the filling on a baking sheet and let cool, or even place in the fridge for 5 minutes.
To Assemble the Spring Rolls
  1. First thing is to make the 'glue' so in a small bowl or cup, mix together the cornstarch and water, set this aside but keep it handy, this is used to seal the rolls.
  2. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear.
  3. Place a tablespoon or so of filling near the corner closest to you.
  4. Fold the bottom (the corner closest to you) up over the filling.
  5. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an envelope.
  6. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  7. Repeat until you have either used all the filling or all the pastry sheets. 13 more to go.
  8. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
  9. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Figure about 50 Baht for the pork. I will wing about 3 servings from this (I like spring rolls), for 3 servings this is about 50 cents per serving.

Shortcut: Sweet & Sour Dipping Sauce.

Variants: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown. 2. For the filling, use cooked and chopped bacon, cooked hash browns, and Cheddar mixed in. 3. Place 3 or 4 raisins in each spring roll if using the original ingredients listed.

Adapted from an internet recipe.

Cajun Chicken & Sausage Pasta
Cajun Chicken & Sausage Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Cajun Chicken & Sausage Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Chicken Seasoning
Servings: servings
Instructions
  1. Slice the Andouille sausage in half lengthwise and slice half moons 1/4 inch thick. For regular pork or beef sausage, just slice 1/4 inch thick. Set aside.
  2. In a large non stick pan, heat a splash of olive oil, when hot, add the cubed chicken and season with the Chicken Seasoning spices to taste, just a bit of each spice will do. Lightly brown the chicken, no need to cook through, over cooked chicken = tough chicken. When lightly browned, remove from the pan to a large bowl and set aside. If there is water in the pan, pour that off.
  3. Same pan, add the sausage and brown that up, remove from the pan and add to the bowl with the chicken and set aside.
  4. Same pan, add the bell peppers, saute for about 5 minutes then add the garlic and shallots. Saute for about 15 minutes or until the bell peppers are just softened yet still crunchy. If using the the optional mushrooms, add those now and saute to just soften them. Remove from heat and set aside. Now follow either Method 1 or Method 2 for the final preparation.
Method 1
  1. In a large pot, add the stock, cream, chicken and sausage, bell peppers from the pan, and the pasta. Bring to a boil then reduce to a simmer and cook for 25 to 30 minutes uncovered, to reduce the liquid amount, stirring often.
  2. Stir in the spring onion and Parmesan, simmer for 5 more minutes. Serve and enjoy.
Method 2
  1. In a pot heat the stock to boiling and cook the pasta until tender. Drain.
  2. While the pasta is cooking, add the sausage and chicken to the pan with the bell peppers, use low heat and just heat everything through.
  3. Add the drained pasta to the pan and mix together well, then add the cream and just simmer for 10 to 15 minutes. Serve and enjoy.
Recipe Notes

The chicken will cost between 30 and 60 Baht, 500 grams/1 kilo, and the sausage, going with Cumberland, 750 grams is about 267 Baht. For 6 servings, this is about $1.60 per serving.

Recipe and photo provided courtesy of good friend, Anthony Ramirez.
United States.

DIY Chowder
DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish & Mushroom Chowder
Fish & Mushroom Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Fish & Mushroom Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, heat the bacon fat, when hot, add the onion and saute until softened and starting to brown up.
  2. Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  3. Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  4. Ladle into bowls and enjoy.
Recipe Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.

My own creation, Lee Thayer.
Thailand.

Chicken, Mushroom, and Noodle Soup
Chicken, Mushroom, and Noodle Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Chicken, Mushroom, and Noodle Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For Trinity
  • 1 carrot cut into large chunks
  • 1 onion quartered
  • 1 stalk celery cut into large chunks
Servings: servings
Instructions
  1. In a large pot, add the chicken breasts and Trinity. Add 8 cups of water (I use a quart jar to measure 4 cups at a time.) Bring to a boil the reduce to a simmer until the chicken is cooked through about 20-30 minutes.
  2. Remove the pot from the heat and let the pot cool to room temperature. Now you just made broth and juicy chicken.
  3. When the broth has cooled, remove the chicken and roughly dice, set the chicken aside. Strain the broth, discard Trinity. If you have less than 8 cups of broth, just add some water to make 8 cups.
  4. Rinse out the pot and dry it. Heat the oil in the pot and when hot add the garlic and ginger, saute for a minute or two until aromatic soft. Stir in the soy sauce.
  5. Add the broth, mushrooms, and chicken. Bring to a boil, then add the noodles and reduce to a simmer for 5 minutes or so or until the noodles are tender.
  6. Stir in the spring onion and simmer for another minute. Serve.
Recipe Notes

Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.

Adapted from an internet recipe.

Fish Chowder I
Fish Chowder I
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Fish Chowder I
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot melt the butter on medium heat then cook the onions, mushrooms and celery until tender.
  2. Add the chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for 10 minutes more. This photo was just after I added the fish.
  3. Mix together the clam juice (or shrimp stock) and flour until smooth, add to the chowder and season to taste with Old Bay, salt and pepper.
  4. Stir in the evaporated milk and on a low simmer heat until just before boiling, remove from heat.
  5. Serve with crumbled bacon on each bowl if desired.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 8 servings, this is about 45 cents per serving.

Shortcut: Old Bay Seasoning.

Variants: 1. Use mushroom stock in place of chicken stock. 2. Omit the clam juice and flour part, it comes out very nice without this part. 3. Omit the Old Bay, not needed, and I like to taste the flavor of the chowder, not the flavor of a seasoning mix.

Adapted from an internet recipe.