Oyster Mushroom Stir Fry
Oyster Mushroom Stir Fry
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Oyster mushrooms are excellent cooking mushrooms in Asia, and many restaurants prefer them over the even better Straw mushrooms because they last much longer. Keep in mind, cooking this type of mushroom, the goal is to remove the moisture and just soften the mushrooms. I made this on 13 May 2018, and this is excellent, very well liked by the family.
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Oyster Mushroom Stir Fry
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Votes: 1
Rating: 5
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Oyster mushrooms are excellent cooking mushrooms in Asia, and many restaurants prefer them over the even better Straw mushrooms because they last much longer. Keep in mind, cooking this type of mushroom, the goal is to remove the moisture and just soften the mushrooms. I made this on 13 May 2018, and this is excellent, very well liked by the family.
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
4-6 servings as a side 5 minutes
Cook Time
1-2 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Cut off the root ends of the mushrooms, wash, shake dry and even gently squeeze out any water. Set aside.
  2. Heat the oil in a non stick pan on medium heat, when hot, saute the white parts of the spring onion and when softened, sprinkle in the ginger powder.
  3. Add the mushrooms, oyster sauce, and dark soy sauce. Mix together then let the mushrooms cook with less stirring, think sauteing. This only takes 1-2 minutes. Reduce the liquid in the pan to almost gone.
  4. Season with black pepper as desired and mix in the green parts of the spring onions, give it a few stirs, then remove to a serving dish. Top with fresh chopped coriander.
  5. Serve as a side dish or over rice for a light meal. (For this photo, the liquid you see is chicken gravy, not liquid from the mushrooms, however, I will say the mushrooms with the gravy is very good as well.)
Recipe Notes

Low cost.

Variant: 1. For a more authentic flavor, use ground Szechuan pepper. 2. Add shrimp and cook until they turn pink, then serve as a main dish over rice.

This recipe for Oyster Mushroom Stir Fry is from China Sichuan Food.

Chicken Thighs (Slow Cooker)
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  2. To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  3. Heat the oil in a large non stick pan on medium heat.
  4. Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  5. Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  6. Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  7. Serve with hot cooked rice and garnish with cilantro.
Recipe Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.

Shortcut: Cilantro Lime Rice.

Variant: 1. Use Cilantro Lime Rice in place of plain white rice to serve.

Adapted from an internet recipe.

Rajma – Kidney Bean Curry (Pressure Cooker)
Rajma - Kidney Bean Curry (Pressure Cooker)
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This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Rajma - Kidney Bean Curry (Pressure Cooker)
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Rating: 5
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This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Cover the bowl and let that sit for 6 to 8 hours.
  2. After 6 to 8 hours, drain and rinse the beans, just leave in the strainer for now.
  3. In your pressure cooking, without using the lid, heat the oil and butter on medium heat. Add the onion and garlic and saute until fragrant, then add in the ginger, cloves, chili powder, turmeric, cumin, and coriander. Cook for a few minutes then add the tomatoes and cook for about 1 minute.
  4. Add the drained beans and water to just cover the beans then add 1 more cup of water. Stir in the sugar and salt to to taste.
  5. Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 8 minutes and turn the heat down to low or medium low to just maintain the jiggler moving and pressure releasing.
  6. At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid.
  7. Serve as a side dish or a main dish over rice.
Recipe Notes

Low cost.

Variants: 1. For a non-vegetarian, add in sliced sausage at Step 4 (this is what I do). 2. Add a spoon or two of lime juice and mix that in before serving.

Adapted from an internet recipe.

Sweet Potato Pie
Sweet Potato Pie
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Rating: 5
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Sweet Potato Pie
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Rating: 5
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Boil the sweet potatoes whole with skin on until fork tender, about 40 to 50 minutes. Cool them under running water and peel them.
  2. If you are using a bought crust, thaw that out. If making your own crust, go ahead and make while the sweet potatoes are cooking, then line a pie dish with the crust and set aside.
  3. Preheat your oven to 180 C (350 F).
  4. Place the sweet potatoes in a pot and using a potato masher, mash them up well. Add remaining ingredients except for obviously, the crust 🙂
  5. Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. As the pie cooks it will puff up then sink down as it cools, perfectly normal.
  6. Allow the pie to cool completely, break out the whipped topping, cut, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Pie Crust.

Adapted from an internet recipe.

Crustless Fresh Pumpkin Pie
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Ingredients
For the Filling after the pumpkin is cooked
Servings: servings
Instructions
Dish Size, Type, Temp, and Times
  1. 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
    10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
    8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
    9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
    8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
    8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
    9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
    11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.
Preparation
  1. First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
  2. Remove the seeds and using a large knife, cut the pumpkin into large pieces.
  3. Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
  4. Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
  5. Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
  6. You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
  7. Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
  8. Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
  9. Serve topped with whipped cream and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pumpkin Soup (Slow Cooker)
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
  2. After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
  3. Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Recipe Notes

Low cost.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Square Pumpkin Pie
Square Pumpkin Pie
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Rating: 5
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Square Pumpkin Pie
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Rating: 5
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Ingredients
For the Crust
For the Filling
Servings: servings
Instructions
  1. First thing we need to do is steam the pumpkin. Cut the pumpkin into quarters, then cut each quarter into chunks, no need to peel, it is much easier when it has been steamed. Place the chunks in a steamer (I use my rice cooker with a steamer tray) and once the water is boiling, steam for about 15 minutes or so until the pumpkin is fork tender, work in batches if needed depending on the size of your steamer. Once the pumpkin is steamed, remove to a bowl and let cool.
  2. Now we make the crust, make sure you have a large work surface to do the rolling on.
  3. Add the flour and salt to a mixing bowl and mix together, then add the shredded cold butter and cut into the flour with a large sturdy fork until it has the consistency of bread crumbs.
  4. Now add about 4 tablespoons of cold water and mix together with a large sturdy spoon, keep adding water 1 tablespoon at a time until the dough forms a nice ball, if too sticky, add flour as needed.
  5. Transfer the dough onto your floured work surface, rub your rolling pin with flour, sprinkle some flour on the dough and roll it out very large, about 1/8 inch thick, you want it larger than 9x13 due to the sides of the dish as well.
  6. Once rolled, roll it up on the pin and unroll it over the dish, gently pushing down and helping it in to cover the bottom and sides. If the side split and break off, no worries, just add them back to the sides and press together the seams. Trim off the excess dough from the edges. Place the dish in the fridge. (You can take the excess dough and roll it back out, cut into strips and sprinkle with sugar and cinnamon and bake those if you like.)
  7. Preheat your oven to 230 C (450 F). And take the baking dish out of the fridge and set on the counter, very important if you are using Pyrex so you do not do a major temp change.
  8. Now to make the filling. Take the cooled chunks of pumpkin and peel all the skin off using a pairing knife, very easy to do, toss each cleaned piece into a medium sized pot. When all are cleaned and in the pot, use a potato masher and mash the pumpkin.
  9. Add the rest of the Filling ingredients to the mashed pumpkin, mash a few more times then mix with a large spoon.
  10. Pour the filling into the baking dish and spread evenly, dish will be about 3/4 full. Place dish in the oven and bake for 10 minutes.
  11. Lower temp to 160 C (325 F) and continue to bake until set, use a toothpick to check, this takes 45 minutes to 1 hour.
  12. Once the filling is set, leave the pie in the oven and turn off the heat and let the pie set for 30-40 minutes (this gives a firm texture to the pie).
  13. Remove the pie to a rack on the counter and let completely cool. Then place in the fridge until chilled.
  14. Serve with whipped topping and enjoy.
Recipe Notes

Low cost.

Adapted from a combination of my pumpkin pie recipe and and internet recipe.

Sweet Pickle Relish
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it 😉
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it 😉
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Ingredients
For the Veggies
For the Brine
Servings: quart
Instructions
  1. Prep all the vegetables, how fine you dice them is your preference. Place the veggies in a strainer over a bowl, mix the veggies as you sprinkle in the salt. The purpose of the salt is to remove the water from the veggies and keep them crisp. Let the veggies sit for 30 minutes to an hour.
  2. Rinse the veggies in fresh water and kind of squeeze them dry of any water, be gentle, don't squash everything, just most of the water out of them, then spread them out on paper towels to remove any remaining water.
  3. In a medium sauce pan, add all the brine ingredients and bring to a simmer. Let the brine simmer for 10-15 minutes.
  4. While the brine is simmering, pack the veggies into a warmed Mason quart jar leaving about 1 inch of space at the top.
  5. Remove the brine from heat and carefully pour into the quart jar, covering the veggies by an inch or so. Use a knife and poke into the veggies to release any air trapped.
  6. Set the jar aside to cool to room temp. When the jar is cooled, place the lid and ring on and place in the fridge.
  7. Chill in the fridge overnight before first use. Store in the fridge and use within 2-3 weeks.
  8. Use as a topping on burgers, hot dogs, added to potato or pasta salads, etc.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Gulai with Boiled Eggs
Gulai with Boiled Eggs
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This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Gulai with Boiled Eggs
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This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
  2. In a pot, add the stock and coconut milk and bring to a boil.
  3. While the stock is heating. place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
  4. Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
  5. Serve as an appetizer or with rice for a main dish.
Recipe Notes

Low cost.

Shortcut: Sambal Oelek.

Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.

This recipe for Gulai with Boiled Eggs is from Pisang Susu.
Netherlands.

Fresh Pumpkin Pie
Fresh Pumpkin Pie
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Rating: 3
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Fresh Pumpkin Pie
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Votes: 2
Rating: 3
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Ingredients
  • 750-800 grams fresh pumpkin I used a large section from a large pumpkin
For the Filling, after pumpkin is cooked
For the Pie Crust
Servings: pie
Instructions
To Cook the Pumpkin
  1. First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3 1/2 kilo pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed (I use a digital scale) and the piece was 770 grams.
  2. Cut the piece into large chunks. I used my little rice cooker to steam this, place the chunks in the steamer basket, add water to the pot, set to Cook setting.
  3. About 10-15 minutes to bring the water in the rice cooker to a boil, and about 15 minutes steaming the pumpkin, done. It is cooked when it easily pierces with a fork. Turn off the rice cooker, remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  4. Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.
To Make the Filling
  1. Add the cooked and well mashed pumpkin to a large mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first then switched to a whisk, takes just a minute or two.
For the Crust
  1. Mix together the flour and salt from the Pie Crust ingredients, cut shortening (or butter) into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.
  2. Now is the time to preheat your oven to 200 C (390 F).
Assemble the Pie
  1. Give the pumpkin another good stir, then pour into the prepared pie dish. As you can tell, I absolutely suck at fluting a pie crust.
  2. When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven and allow to cool.
  3. Cut and top slices with whipped cream, serve and enjoy.
Recipe Notes

Low cost.

Variant: 1. Reduce sugar to 1/2 cup.

Adapted from an internet recipe.