Steamed Salmon in Lime Sauce (Rice Cooker)

Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Steamed Salmon in Lime Sauce (Rice Cooker)
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Votes: 0
Rating: 0
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
For the Lime Sauce
Servings: servings
Instructions
  1. Heat your steamer, rice cooker or pot with a steamer insert.
  2. Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  3. When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  4. While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  5. When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  6. Remove from the steamer and serve.
Recipe Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.

Adapted from an internet recipe.

Panang Curry with Beef or Chicken

Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Panang Curry with Beef or Chicken
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Rating: 0
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  2. Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  3. Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  4. Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  5. Serve with hot cooked rice.
Recipe Notes

Low cost.

Recipe from a curry paste packet.

Pork with Red Chili Paste

Pork with Red Chili Paste
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Rating: 5
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Pork with Red Chili Paste
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Rating: 5
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This is a simple Thai dish with 5 ingredients, this shows just how easy and simple a basic Thai dish can be.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a splash of cooking oil in a large non stick pan, add the chili paste and shrimp paste and cook until that bubbly and fragrant.
  2. Add the pork and mix into the sauce, stirring occasionally. until the pork is cooked through, about 15 minutes or so. Sprinkle in some lime leaves, young leaves being better and mix in.
  3. Ready to serve with rice on the side.
Recipe Notes

Figure about 60 Baht for the pork, for 4 servings, this is about 44 cents per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Chicken in Coconut Milk Soup

Chicken in Coconut Milk Soup
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Rating: 5
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This is a easy Thai soup that even I make, and it is so good. To make good Thai food, think like a Thai, boil meat, add vegetables, add flavorings, I know that does not sound right or even good, but that is the basic premise for Thai soup and curry cooking. This is an adjust as you go recipe, many ingredients are general in amount.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Chicken in Coconut Milk Soup
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Votes: 1
Rating: 5
You:
Rate this recipe!
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This is a easy Thai soup that even I make, and it is so good. To make good Thai food, think like a Thai, boil meat, add vegetables, add flavorings, I know that does not sound right or even good, but that is the basic premise for Thai soup and curry cooking. This is an adjust as you go recipe, many ingredients are general in amount.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. For the lemon grass, take each stalk and on a heavy cutting board and using a pestle, the flat side of a meat tenderizer, rolling pin, etc, smash the stem until it is pliable then tie into an overhand knot. This does 2 things for you, releases the oil, and keeps everything in one bundle so it can be removed (last thing people want to do when eating is to remove items that cannot be eaten from their dish).
  2. In a large pot, add the chicken and cover by about 2-3 inches of water, and add the ginger, lemon grass bundles, lime leaves, and bring to a boil for about 5 minutes, then reduce to a medium heat. You just made a chicken broth, basis for your soup. At this point you can remove the skin if you like.
  3. Now add the coconut milk, chilies, simmer until the chicken is cooked through and tender. Adjust taste to your liking with lime juice, fish sauce, and sugar. As more water as needed.
  4. Add the mushrooms and some cilantro, cover and cook for 5 minutes then remove from heat. This will cook the mushrooms.
  5. Remove the lemon grass bundles, lime leaves, and ginger, Serve with rice.
Recipe Notes

Chicken legs cost about 65 Baht/kilo, for this, maybe 40 baht. For 4 servings, about 30 cents per serving.

Recipe I have made many times.