Classic Beef & Broccoli

Classic Beef & Broccoli
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This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Classic Beef & Broccoli
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This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, mix together the sugar, garlic, and cornstarch, then add the ginger, soy sauce, and wine and mix again until well blended. Place the beef slices in a bowl and pour in half of the marinade, mix with the beef, cover and let marinate for 1 hour.
  2. Heat half of the oil in a large non stick pan, a wok pan would be perfect, then add the broccoli and stir fry for 2 minutes then remove and set aside.
  3. Heat the remaining oil in same pan. Drain the beef and add to the pan, stir fry for 3 minutes then add the oyster sauce and stir fry for 1 minute. Add the remaining marinade and the beef broth.
  4. Cook while stir frying, that means stirring constantly, until the liquid evaporates and the mixture becomes thick, then add the broccoli and stir fry for 1 more minute to heat the broccoli through.
  5. Serve with steamed rice on the side.
Recipe Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.12 per serving.

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

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.

Egg Flower Soup with Oyster Mushrooms

Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  2. At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  3. Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.
Recipe Notes

Low cost.

Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.

This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Vegetable Manchurian Gravy

Vegetable Manchurian Gravy
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This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Vegetable Manchurian Gravy
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This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Vegetable Balls
For the Manchurian Gravy
Servings: servings
Instructions
  1. In a large mixing bowl add grated carrot, cabbage, spring onion, soy sauce, chili sauce, ginger garlic paste, and black pepper. Squeeze the veggies well and mix, the veggies have to release water from them. Then add the flour and corn flour.
  2. Make a nice thick dough without adding any extra water. Water present in veggies are enough to combine. Form into 5 or 6 balls.
  3. Deep fry the vegetable balls until golden brown, remove from oil and drain.
  4. For the gravy, in a large pan heat a tablespoon of oil and add the ginger and garlic. saute for a minute or two, add the spring onion and continue to saute for a minute. Add bell pepper and cook until blisters appear on. Now add red chili sauce and soy sauce. Add the corn starch mixture and mix in.
  5. Add a cup of water and continue to stir. Add more chili sauce to taste and stir. Check for taste, and if you prefer more savory taste then add more soy sauce, mix well. Bring to a boil and check for consistency. Add salt and pepper to taste.
  6. Add the vegetable balls and give a quick stir. Transfer to a serving bowl and garnish with chopped spring onions.
  7. Serve with fried rice.
Recipe Notes

Low cost.

Variant: Double the gravy and use pork meatballs.

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

Sweet Eggs (Kai Wan – ไข่หวาน)

Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Ingredients
Servings:
Instructions
  1. Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
  2. Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
  3. Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.
Recipe Notes

Low cost.

Watched my Step Daughter make this.

Broiled Chicken Tenders with Pineapple Relish

Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  2. Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  3. Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  4. Transfer chicken to a platter and serve with reserved relish.
Recipe Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.

Adapted from an internet recipe.

Tuna Burgers

Tuna Burgers
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This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Tuna Burgers
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This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Cut fish into 1 inch cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes.
  2. Meanwhile, sterilize all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor), rinse, dry, and place in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice, arrange beneath the attachment to catch ground tuna and keep it cold.
  3. Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or olive oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
  4. Form into four 1/2 in thick patties. Season with salt and freshly ground black pepper as desired. Grill or pan fry burgers over medium heat until just cooked through, 3-4 minutes per side.
  5. Split and toast the rolls. Assemble with lettuce leaves on the bottom of the roll, top that with a tuna burger, then some tartar sauce, then sliced tomato. Top with the other half of the roll, enjoy.
Recipe Notes

I cannot price this until I get some fresh tuna, or catch my own.

Shortcuts: Sandwich Rolls, Tartar Sauce.

Adapted from an internet recipe.

Steamed Pork Patty with Salted Duck Egg

Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Ingredients
For the Marinade
Use this if using a hard boiled salted egg
Servings: servings
Instructions
  1. Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  2. Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  3. Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about 3/4 of an inch thick.
  4. If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  5. If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  6. Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.
Recipe Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.

Adapted from several internet recipes.

Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)

Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)
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Yep, sounds pretty boring, but this is actually quite good. This is one of the first meals I had in Thailand when I visited here my first time in 1986. This is a popular lunch dish served everywhere in Thailand, and it is inexpensive, commonly selling for 30-40 Baht a serving. There is more to this than the name implies.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)
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Yep, sounds pretty boring, but this is actually quite good. This is one of the first meals I had in Thailand when I visited here my first time in 1986. This is a popular lunch dish served everywhere in Thailand, and it is inexpensive, commonly selling for 30-40 Baht a serving. There is more to this than the name implies.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Rinse the rice as is normally done then add the rice to your rice cooker. Set the rice cooker aside.
  2. Trim excess skin from the chicken and cut the trimmings into small pieces. Place the skin trimmings in a nonstick pan on medium heat.
  3. Stir often until the oil releases from the skin, cook until the skin is golden brown and crispy. Remove the skin from the pan and discard or as a treat for your dog, leaving the oil created in the pan, and add the garlic.
  4. When the garlic is lightly browned, pour the garlic and the oil into the rice cooker. Sprinkle the salt over the rice and add the sliced ginger. We'll get back to the rice cooker in about 20 minutes.
  5. In a large pot add 5 cups of water and the chicken thighs, bring to a boil then reduce to a simmer and simmer, while it is simmering, any of the fat from the chicken, spoon that off and put into the rice cooker. Simmer for about 10-20 minutes, continuing to spoon the fat into the rice cooker. You are making broth and flavoring the rice.
  6. After about 20 minutes, measure out 3 cups of broth and pour that into the rice cooker, stir the rice well and now you can proceed to cook the rice as usual.
  7. Add 2 more cups of water to the pot with the chicken and continue to simmer for about 45 minutes.
  8. While the chicken is simmering, time to make the sauce. Place all the sauce ingredients in a bowl and mix thoroughly. Set that aside.
  9. Peel the cucumber and cut into 1/4 inch thick slices. Chop the cilantro.
  10. When the chicken and rice are both done, remove the chicken from the broth and pull out the bone from each thigh. For each serving, scoop some rice on a plate. Take a chicken thigh and slice into about 1/2 inch thick slices, use the edge of the knife and your hand and pick that up and place on rice. set some cucumber slices on the side of the rice and a small dish of the sauce. Spoon some broth into a bowl and sprinkle some cilantro onto the broth that is the side dish. Enjoy.
Recipe Notes

The chicken might cost 60 Baht. For 4 servings, this is about 45 cents per serving.

Adapted from an internet recipe.