Wonton Soup

Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Wontons
For the Soup
Servings: servings
Instructions
For the Wontons
  1. Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.
  2. For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.
  3. For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.
  4. For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.
For the Soup
  1. Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.
  2. Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.
  3. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Spring Rolls aka Lumpia

Spring Rolls aka Lumpia
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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
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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 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 and 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.

Meatballs & Gravy II

Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  2. When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  3. Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  4. When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  5. Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Recipe Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.

Shortcut: Bread Crumbs.

Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.

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

Lion’s Head (Chinese Meatballs)

Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Lion's Head (Chinese Meatballs)
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Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Braising Sauce
Servings: servings
Instructions
  1. In a large mixing bowl, mix together the salt, eggs, corn starch, ginger, and spring onion. Add the pork and using a large sturdy spoon, stir the pork in one direction until it absorbs the liquids and is sticky. This takes several minutes of stirring. Then add the water chestnut if using and mix that in as well.
  2. Pour about 4 cups of cooking oil into a medium sized deep pot and heat it to just before smoking then reduce heat to medium.
  3. While the oil is heating, form the meatballs, about 8 meatballs is the goal to achieve, form each ball about 2 or so inches in diameter. Squeeze together for a firm meatball.
  4. When the oil is hot, carefully using a slotted spoon, lower one meatball into the pot and cook for 2-3 minutes or until the meatballs are just starting to get browned, remove and set aside, continue cooking all remaining meatballs.
  5. Prepare another pot and add the Braising ingredients then add the meatballs and heat on a simmer for 20 minutes, if the liquid does cover the meatballs, use a spoon and scoop and pour the liquid from time to time over the meatballs.
  6. Lay some lettuce leaves in two serving bowls and divide the meatballs between the bowls, serve.
Recipe Notes

The pork is about 35 Baht/500 grams, for 2 servings, this is about 50 cents per serving.

Variant: You can fry the meatballs instead of deep frying but you will need to increase the cooking time.

This recipe for Lion's Head (Chinese Meatballs) is from China Sichuan Food.

Easy Chinese Meatballs

Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Easy Chinese Meatballs
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These sound really good. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
5 minutes
Ingredients
For Seasoning the Pork
For the Dipping Sauce
Servings: servings
Instructions
  1. In a large mixing bowl and the ground pork and mix with 1 tablespoon of water. With a large spoon, stir in one direction only until the water is well absorbed. Add the spring onion, ginger, corn starch, soy sauce, five spice powder, sesame oil, and salt as desired. Stir in the same direction for 2-3 minutes until the mixture is sticky and paste like. Let rest for 5 minutes, then stir again for 2 minutes.
  2. Shape into meatballs about 1 to 1 1/2 inch diameter, pat together well to make them firm. This will make 12 to 14 meatballs.
  3. Once all the meatballs are formed, heat a large pot, half full with water or chicken stock, to boiling. Gently lower the meatballs in using a slotted spoon and bring the water back to a boil then quickly reduce to a simmer, gently move the meatballs around. When the meatballs are cooked through, takes just a few minutes (you might have to sacrifice one and cut one in half to check), remove them from the pot to two serving bowls.
  4. While the meatballs are simmering, combine all the dipping sauce ingredients in a small bowl and 2 tablespoons of water from the pot.
  5. Serve the meatballs with the dipping sauce for a light lunch, or with rice and a vegetable for a nice dinner.
Recipe Notes

Low cost.

Variant: Replace the 2 tablespoons of corn starch with 1 beaten egg for firmer meatballs.

This recipe for Easy Chinese Meatballs is from China Sichuan Food.

Chinese Sweet & Sour Meatballs

Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
For Pork Marinade
For the Ginger Water
For the Sweet & Sour Sauce
Servings: servings
Instructions
  1. In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
  2. In another small bowl, add the Marinade ingredients and set aside to soak.
  3. In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
  4. Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
  5. Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
  6. Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
  7. When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
  8. Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.
Recipe Notes

Low cost.

Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.

This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.

Sriracha Meatloaf Sandwiches

Sriracha Meatloaf Sandwiches
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Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Sriracha Meatloaf Sandwiches
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Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
For Serving
Servings: servings
Instructions
  1. Preheat your oven to 190 C and line a baking sheet with parchment paper. Mix together the Sriracha and ketchup in a small bowl, set aside.
  2. In a large mixing bowl, add the ground meats, shredded onion, carrot, parsley, garlic, parsley, panko, egg, and salt and pepper as desired, mix together with a large spoon until just combined. Add 1/2 cup of the ketchup mixture and mix that in, use your hands for this.
  3. Divide the meat mixture into 4 portions, place each portion onto the parchment paper and shape 1 inch high in either a square or circle. Spread 1 tablespoon of ketchup mixture on each patty and bake for 20 minutes.
  4. Toast the sandwich rolls or one side of each slice of bread if using that. Assemble the sandwiches as, spread mayo on each slice of bread or roll, then lettuce leaves, meatloaf burger, another spoon of ketchup sauce, then onion and tomato, top with remaining bread or roll, serve.
Recipe Notes

Figure about 100 Baht/500 grams for beef and 60 Baht/500 grams for pork. For 4 servings, this is about $1.18 per serving.

Adapted from an internet recipe.

Mom’s Meatball Soup

Mom's Meatball Soup
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Not my Mom, Natasha's Mom. This is absolutely delicious! I made this on 26 July 2017, and as I predicted, big hit with the Thai family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Mom's Meatball Soup
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Rating: 5
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Not my Mom, Natasha's Mom. This is absolutely delicious! I made this on 26 July 2017, and as I predicted, big hit with the Thai family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12-16 servings 30 minutes
Cook Time
30 minutes
Ingredients
For the Soup
For the Meatballs
Servings: servings
Instructions
  1. Add the water, potatoes, and salt listed for the soup to a large pot on high heat and bring to a boil and cook for 10 minutes to soften the potatoes.
  2. Reduce the temp to maintain a medium simmer on the pot, add the carrots and the spaghetti pieces to the pot.
  3. In a large bowl, mix together all the ingredients listed For the Meatballs. Once mixed well, use your hands to roll small meatballs, no need for perfection here, as you make them, add them to the soup. They will cook in the hot water and make the broth for the soup. (I chopped up 3 spring onions and added those as well after the meatballs were added.)
  4. Heat a non stick pan on medium heat and add the 3 tablespoons of cooking oil, your choice of oil. When the oil is hot, add the onion and celery, cook until softened then add this to the soup.
  5. Soup is simmering after the onion and celery were added.
  6. While stirring the soup, pour in the lightly beaten egg. Season with the dill, black pepper and Mrs. Dash Seasoning. (I also added the chopped tops of the celery.)
  7. Serve with fresh bread.
Recipe Notes

Ground pork at Tesco will cost about 100 Baht/kilo, another option is to grind your own pork with the medium plate on your grinder, use pork shoulder for this as fat is needed. Pork shoulder is also about 100 Baht/kilo. For 12 servings, this is about 25 cents per serving, very reasonable.

Shortcut: Mrs. Dash Seasoning.

This recipe for Mom's Meatball Soup is from Natasha's Kitchen.

New Mexico Tamale Casserole

New Mexico Tamale Casserole
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This sounds really good! If you live in a place where there is no New Mexico green or red chilies, use any large green and red chilies that have been roasted, peeled, and chopped.
Servings Prep Time
10-12 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
10-12 servings 30 minutes
Cook Time
20 minutes
New Mexico Tamale Casserole
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This sounds really good! If you live in a place where there is no New Mexico green or red chilies, use any large green and red chilies that have been roasted, peeled, and chopped.
Servings Prep Time
10-12 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
10-12 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned. Add onion and garlic to meat mixture and cook until onion is tender. Drain.
  2. To the meat, add tomatoes, olives, green chile, salt, and pepper and simmer for approximately 20 minutes. Water may be added to the mixture if a thinner consistency is desired.
  3. While that is simmering, preheat your oven to 180 C and grease a 9x13 baking dish with butter.
  4. Add 1/4 cup of cheese and the 2 tablespoons of cornmeal to the meat mixture, cook for 2-3 minutes, remove from heat and set mixture aside.
  5. Place remaining 1 cup of cornmeal and 2 cups of water in a medium sized saucepan. Cook cornmeal, stirring occasionally, until cornmeal is thick.
  6. Spread half of cornmeal mixture in bottom of a greased 9x13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese.
  7. Bake for 20 minutes, remove from oven and let rest for 2 minutes, serve.
Recipe Notes

For the beef, figure about 100 Baht/500 grams. For the cheese, go with 180 Baht for a block of 250 grams and shred that. For 10 servings, this is about 82 cents per serving.

Provided courtesy of good friend, Jerry Juliana.
United States.

Longanisa (Filipino Sweet Sausage)

Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Ingredients
Servings:
Instructions
  1. Put all the ingredients in a bowl (except the casings) and mix well until fully combined. Cover bowl with a plastic wrap, let it marinate in the fridge for at least 2 hours or overnight.
  2. If stuffing in a casing, twist the casing about every 2-3 inches and tie off. If making patties, scoop up some meat mixture and roll into a ball and flatten to a circle about 3-4 inches across and just under 1/2 inch thick, place between wax paper or foil sheets. For casings or patties, place in the fridge overnight before freezing to let them dry out a bit.
  3. To cook the links, place uncut sausages in a pan, prick each link 1-2 times then add water to the pan about half way up on the sausage and cook on medium heat. Cook until the water is nearly all gone and turn the sausages occasionally. To cook the patties just heat a splash of olive oil in a pan and add the patties, cook one side until golden brown then flip and cook the other side, about 5-7 minutes per side.
Recipe Notes

Go with pork should and grind the meat yourself, this would be about 60 Baht/600 grams. The pork fat would cost about 20 Baht/250 grams. Overall this would be low cost.

Adapted from an internet recipe.