Soy Sauce Fried Rice
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Heat up 1 tablespoon of oil in a wok or large non stick pan, when hot, add the shrimp and fry until pink then remove the shrimp.
  2. Add remaining oil to the pan, when hot, pour in the beaten eggs, cook and scramble the eggs breaking them up as the cook.
  3. When the eggs are just cooked, add the rice, shrimp, cabbage (if using), soy sauces, and a pinch of salt. Stir fry well to coat everything with the soy sauces.
  4. Serve.
Recipe Notes

Low cost.

This recipe for Soy Sauce Fried Rice is from China Sichuan Food.

Shrimp Spaghetti Carbonara
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
  2. While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up the spaghetti 😉
  3. Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add 1/4 cup of the pasta water you reserved.
  4. Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
  5. Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
  6. Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, double fist two sets of tongs, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in.
  7. Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.
Recipe Notes

Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.

Adapted from an internet recipe.

DIY Chowder
DIY Chowder
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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
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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.

Chicken & Shrimp Fried Rice, African Style
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Creamy Shrimp Pasta
Creamy Shrimp Pasta
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This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, this sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Creamy Shrimp Pasta
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This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, this sounds absolutely wonderful, on my to cook list.
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. Cook the pasta in a pot of salted water until just tender, drain, and set aside.
  2. In a large bowl, add the shrimp and season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of paprika or according to your taste. Toss the shrimp to make sure they are all seasoned.
  3. Heat a large non stick pan on medium heat and add the oil, when hot, add the shrimp and stir often to cook until pink on all sides, takes just a few minutes then quickly remove them from the pan to a plate.
  4. Same pan, add the butter and onion and cook, stirring often until golden brown, then add the garlic and cook until fragrant, 30 seconds to a minute. Now stir in the white wine and cook this to reduce to 25% of the liquid remaining in the pan.
  5. When the wine is reduced, stir in the cream and bring to a low boil then reduce heat to a simmer for 2 minutes. Now sprinkle on the Parmesan and stir only until smooth and creamy, simmer for a minute or two then turn off the heat, do not let it get to a boil. Season to taste with additional salt, pepper, and paprika as desired.
  6. Stir in the shrimp then the pasta and toss to coat the pasta.
  7. Serve with a sprinkle of Parmesan and parsley.
Recipe Notes

Figure about 150 Baht/500 grams of large shrimp. For 4 servings, this is about $1.10 per serving.

This recipe for Creamy Shrimp Pasta is from Natasha's Kitchen.

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  2. Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  3. When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  4. Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  5. Continue cooking until the sauce is thick, stirring often, remove from heat.
  6. Plate with cooked rice on the side and garnish with chopped spring onion and coriander.
Recipe Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

Sipo Egg II
Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  2. Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft, then add the carrots and peas and stir often and cook for 3 minutes.
  3. Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  4. Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  5. Serve as a side with any dish.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Sipo Egg I
Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a measuring cup add the cold stock and mix in the corn starch, set aside.
  2. In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
  3. Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
  4. Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish with any meal.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Shrimp Egg Foo Young (鲜虾芙蓉蛋)
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
  2. In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
  3. In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  4. In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
  5. Spoon over the gravy and enjoy.
Recipe Notes

Low cost.

Variant: Replace the Chinese 5 Spice powder with White Pepper powder.

This recipe for Shrimp Egg Foo Young is from China Sichuan Food.

Easy Garlic Shrimp
Easy Garlic Shrimp
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This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Easy Garlic Shrimp
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This sounds really good, this is a basic garlic shrimp recipe, can be served over pasta, rice, or as with with some garlic bread.
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
3-4 servings 15 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Key is fresh shrimp, not frozen, shrimp can be medium in size or large, that is up to you. Peel, devein, and remove the tails.
  2. Heat up a pan to medium high heat with the olive oil, butter, and garlic,. Constantly stir allowing the garlic to cook and become fragrant, not browned, for about 1 minute.
  3. Add the shrimp, paprika, and lemon juice. Stir the shrimp allowing all sides to turn pinkish-orange, about 2-3 minutes. Turn off the heat, add the parsley, season with salt and pepper. Stir a few times making sure the parsley is well mixed.
  4. Serve as is with bread, over pasta, or over rice.
Recipe Notes

Figure 150 Baht/500 grams for large shrimp. For 3 servings, this is about $1.47 per serving.

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