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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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
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 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.

Thai Chicken Meatball Curry with Coconut Rice
Thai Chicken Meatball Curry with Coconut Rice
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Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Thai Chicken Meatball Curry with Coconut Rice
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Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
For the Meatballs
For the Curry
For the Coconut Rice
Servings: servings
Instructions
  1. Combine the Meatball Ingredients. With wet hands (this helps to keep the chicken from sticking to your hands) form golf-ball sized meatballs. Place the meatballs on a tray lined with parchment paper and chill in the refrigerator until ready to use.
  2. Heat a large frying pan and fry the meatballs in a neutral oil, I would use rice bran or coconut oil, until they are browned all over. Remove from the pan and set aside.
  3. Discard all but 2 tablespoons of the oil, and add the carrots and curry paste to the pan, cooking until the curry is slightly toasted. Add the garlic, fry for 10 seconds then add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and Thai chili and whisk to combine.
  4. Add the meatballs back into the pan and allow to simmer for 10 minutes before adding the snow peas and baby corn. Simmer for another 5 minutes.
  5. Serve the curry over coconut rice or in a lettuce cup. Garnish with sliced chilies, chopped cilantro, Thai basil, chopped peanuts and a lime wedge.
Recipe Notes

The chicken will cost about 75 Baht, if grinding yourself, go with a mixture of breasts and thighs. For 4 servings, this is about 55 cents per serving.

Shortcut: Coconut Rice.

Variants: If I was a betting man, I would say Beef or Pork Meatballs could be used as well. Now if you use curry powder instead of curry paste, you will change up the overall taste and make it more of an Indian dish.

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

Carrot Cake Jelly Roll
Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Cake
For the Candied Carrots
For the Cream Cheese Frosting
Servings: servings
Instructions
  1. Preheat the oven to 190 C. For the cake: Grease a 13x18 sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  2. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  3. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  4. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  5. For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  6. To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully re-roll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  7. Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Bourbon Chicken
Bourbon Chicken
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Bourbon is not needed in this recipe. Sounds good and is a slow cooker meal as well.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
2-4 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
2-4 hours
Bourbon Chicken
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Bourbon is not needed in this recipe. Sounds good and is a slow cooker meal as well.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
2-4 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
2-4 hours
Ingredients
Servings: servings
Instructions
  1. Spray your slow cooker with olive oil spray. Cut the chicken into bite size pieces and place the chicken pieces in the slow cooker.
  2. Mix together remaining ingredients, except for rice, until well blended, then pour over the chicken.
  3. Cover and cook for 2 to 4 hours on Low setting. Serve over rice.
Recipe Notes

Figure about 50 Baht/500 grams of chicken. For 4 servings, this is about 37 cents per serving.

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

Teriyaki Chicken II
Teriyaki Chicken II
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Sounds good, I will have to try this.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Teriyaki Chicken II
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Sounds good, I will have to try this.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 180 C. Spray a 9x13 baking pan with olive oil.
  2. Combine soy sauce, the 1/2 cup water, brown sugar, ginger, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour 1 cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
  5. While the chicken is baking, steam or boil the vegetables until just tender and crisp.
  6. When the chicken is cooked, and the vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.
Recipe Notes

The chicken breasts might cost 50 Baht for 2 breast. For 4 servings, this is about 37 cents per serving.

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

Chewy Oatmeal Molasses Cookies
Chewy Oatmeal Molasses Cookies
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Rating: 5
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These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Chewy Oatmeal Molasses Cookies
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Rating: 5
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These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
18 big cookies 30 minutes
Cook Time
10-12 minutes
Ingredients
Servings: big cookies
Instructions
  1. Cream the sugar and shortening together in a large mixing bowl with a large sturdy spoon. Add the vanilla, egg, and molasses; beat until well blended. When mixed it sort of looks like chocolate pudding.
  2. Combine the flour, salt, baking soda, and spices in another bowl; blend well. Add the dry mixture to the first mixture, mix well. Fold in the oatmeal. Cover and chill in the fridge to firm up the dough at bit. This photo is after the flour mixture was mixed in.
  3. Preheat your oven to 190 C. Lightly grease a baking sheet with butter.
  4. Drop the dough using two tablespoons, one to scoop, and one to push off on to the prepared baking sheet. This photo shows the consistency of dough.
  5. Bake 10 to 12 minutes. Cool on the sheet for a few minutes, then transfer to a rack to cool completely. Enjoy.
Recipe Notes

Low cost.

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

Seasoned Rice
Seasoned Rice
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This is basically a copycat of Uncle Ben's Long Grain and Wild Rice boxed product. True wild rice is not rice but a grass found near the Great Lakes in the US so it is very rare to find it in a store here. I am going to use brown or black rice instead of the wild rice. This makes the equivalent of one 175 gram box.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Seasoned Rice
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This is basically a copycat of Uncle Ben's Long Grain and Wild Rice boxed product. True wild rice is not rice but a grass found near the Great Lakes in the US so it is very rare to find it in a store here. I am going to use brown or black rice instead of the wild rice. This makes the equivalent of one 175 gram box.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Combine all of the dry ingredients and onion in a saucepan and mix together. Add the chicken stock and butter if using that. Bring the mixture to a boil and stir the mixture.
  2. Cover with a lid and reduce heat to a low simmer and cook for 20-30 minutes until the liquid is absorbed and the rice tender, if you run out of liquid before the rice is tender, just add a bit more stock and continue cooking.
  3. Serve as a side dish or as an ingredient in other ingredients. Some recipes will just call for a box of Uncle Ben's Long Grain and Wild Rice, so just mix up the dry ingredients and there is your shortcut to the box type.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Molasses Cookies
Molasses Cookies
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My mouth is watering for these, this is an old time recipe that I believe is similar to what my Mom would make. Been a long time since I have had these, and I did find a contact in Chiang Mai that is sending me a jar of molasses, imported from Australia. I made these on 29 Jan 2017, excellent but they do not have the classic cracked top. Recipe modified slightly with my findings.
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Molasses Cookies
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Rating: 5
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My mouth is watering for these, this is an old time recipe that I believe is similar to what my Mom would make. Been a long time since I have had these, and I did find a contact in Chiang Mai that is sending me a jar of molasses, imported from Australia. I made these on 29 Jan 2017, excellent but they do not have the classic cracked top. Recipe modified slightly with my findings.
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Servings Prep Time
16 big cookies 10 minutes
Cook Time
15-25 minutes
Ingredients
Servings: big cookies
Instructions
  1. In a medium bowl, mix together the butter, brown sugar, and egg until smooth. Then mix in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger in a separate bowl then mix that into the molasses mixture. Cover, and chill in the fridge for 1 hour. This photos shows mixed after the fridge, it does indeed look like peanut butter at this point.
  2. Preheat oven to 190 C. Drop a rounded tablespoon of dough using two spoons (the dough will be sticky like peanut butter) onto an ungreased cookie sheet, placing 2 inches apart. Bake for 15-25 minutes or until the tops are cracked, you will need to watch the time based on your oven (mine however did not crack on the top), cool on a wire rack. The timing is critical, do not over cook these.
  3. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Lemongrass Coconut Whitefish
Lemongrass Coconut Whitefish
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Sounds really good, for the fish, think Pangasius or Barramundi fillets.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Lemongrass Coconut Whitefish
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Sounds really good, for the fish, think Pangasius or Barramundi fillets.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, mix together the coconut milk, onion powder, ginger, turmeric, and salt. Take the lemongrass stalk and lay on a heavy chopping block, then use the flat side of a meat tenderizer, pound the lemon grass to soften it up, when it is soft and flexible tie into an over hand knot. Doing this serves two purposes, first, it keeps the lemongrass in a bundle so it can be removed, plus it releases the oils into the dish.
  2. Heat a large non stick pan to medium heat. Season the fillets on both sides with salt and pepper and place in the pan then pour the coconut milk mixture over the fillets, Use the spatula to coat the fish evenly. Sprinkle with red chili flakes. Reduce heat to a simmer and cover, cooking the fish for about 15 minutes or until the sauce is thickened and the fish flakes easily with a fork. Serve.
Recipe Notes

Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.

Adapted from an internet recipe.