Pickled Shrimp

Pickled Shrimp
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If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Pickled Shrimp
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If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Ingredients
To Cook the Shrimp
To Pickle the Shrimp
Servings: servings
Instructions
To Cook the Shrimp
  1. In a large pot, add the water, celery, onion, lemon slices, and a pinch of salt. Bring to a boil then reduce to a simmer and cook for 5 minutes.
  2. Add the shrimp, cover, and remove from heat and let sit for 5 minutes, the shrimp should all be pink, if not cover and let sit for another minute or two. When pink, drain and remove the shrimp to a bowl, discard the rest.
To Pickle the Shrimp
  1. Fill your jar about 2/3 full with hot water. Add the vinegar, mustard seed and garlic. Layer in the cooked shrimp, capers, onion, and lemon.Top up the jar with lemon slices, making sure the shrimp are below the surface of the liquid, if needed, add more water to top up the jar.
  2. Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.
Recipe Notes

Going with just small Whites from Tesco, figure about 95 Baht/500 grams. For 6 servings, this is about 48 cents per serving.

This recipe for Pickled Shrimp is from Simply Recipes.

Salmon Gravlax I

Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Ingredients
For Serving
Servings:
Instructions
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  3. Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  4. Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  5. Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  6. After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  7. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  8. Place the thin slices on a a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.

Simple Salmon

Simple Salmon
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This is a stove top recipe, not baked, and it sounds great! On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Simple Salmon
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This is a stove top recipe, not baked, and it sounds great! On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mix in a small bowl, the garlic powder, basil, and salt, rub on the fish fillets.
  2. Melt the butter in a large non stick skillet, when hot, add the salmon and cook until browned and flakes with a fork, about 5 minutes per side.
  3. Serve with a lemon or lime wedge on top. A seasoned rice and steamed vegetable would be nice with this dish.
Recipe Notes

At 69 Baht for each salmon fillet, this is about $2.03 per serving. Good for a once in a while meal.

Adapted from an internet recipe.

Baked Dorado

Baked Dorado
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For as long as I have been in Thailand, I have never eaten Dorado. Dorado is known as Dolphinfish (it is a fish, not a dolphin), and in the US, particularly Hawaii, known as Mahi Mahi. This is an excellent table fish. I will use the Dorado term here.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Baked Dorado
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For as long as I have been in Thailand, I have never eaten Dorado. Dorado is known as Dolphinfish (it is a fish, not a dolphin), and in the US, particularly Hawaii, known as Mahi Mahi. This is an excellent table fish. I will use the Dorado term here.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C.
  2. Rub the fish fillets with olive oil and place into a baking dish, bake for about 20 minutes or until the fish easily flakes with a fork.
  3. While the fish is cooking, in a small saucepan, melt the butter, stir in the lemon juice, garlic, and hot sauce and then add the tomato and spring onion. Cook while stirring until good and hot.
  4. Remove the fish from the oven and plate, spoon the sauce over the fish and serve. A rice side dish and a vegetable would be great.
Recipe Notes

I cannot price this for Dorado, for Pangasius this would be low cost.

Variant: 1. Use any whitefish.

Adapted from an internet recipe.

Slow Cooker Shrimp & Sausage Dinner

Slow Cooker Shrimp & Sausage Dinner
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Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Slow Cooker Shrimp & Sausage Dinner
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Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Ingredients
Servings: servings
Instructions
  1. Lightly butter the slow cooker pot. Add the corn and potatoes. Add the sausage on top.
Using Frozen Shrimp
  1. Add the shrimp on top of the sausage, place some lemon slices on the shrimp, pour in the chicken stock. Cover and cook on Low setting until the potatoes are fork tender and the shrimp are pink. Serve.
Using Fresh Shrimp
  1. Fresh shrimp can be peeled, deviened, tail attached or removed, or can be unpeeled with heads attached or removed. Peeled cooks faster than unpeeled. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 1 hour before you want to serve and some lemon slices, so when the potatoes are almost but not quite fork tender, add the shrimp and lemon slices and cook until the shrimp are pink. Serve.
Using Cooked Shrimp
  1. You can use shrimp you already boiled and are pink. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 20-30 minutes before you want to serve and some lemon slices, so when the potatoes are just about fork tender, add the shrimp and lemon slices and cook until the shrimp warmed through. Serve.
Recipe Notes

I will price this when I get smoked sausage. For now I will say fair cost but sounds delicious!

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Chicken Piccata Pasta

Chicken Piccata Pasta
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This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Chicken Piccata Pasta
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This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
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. Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
  2. Add another tablespoon of olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Cook the garlic and shallots 3 minutes. Add flour and cook 2 more minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  3. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Recipe Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.

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

Chicken Kiev

Chicken Kiev
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I have always heard of this dish, never had it, so here is a recipe, and I will try it, sounds good! There is a number of steps involved in this but it sounds worth it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Chicken Kiev
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I have always heard of this dish, never had it, so here is a recipe, and I will try it, sounds good! There is a number of steps involved in this but it sounds worth it. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. In a medium bowl or mixer, beat together butter, parsley, garlic, and lemon juice, and season generously with salt and pepper. Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.
  3. Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick. Using the chilled butter, place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick or three to seal.)
  4. Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium high heat until water sizzles when water droplets are sprinkled on it.
  5. While the oil is heating, set up an assembly line by your stove with flour in one shallow bowl, beaten eggs in a second, and panko and Parmesan mixed together in a third shallow bowl.
  6. Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash. Shake off excess and press chicken firmly (on all sides) in panko cheese mixture. Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown. Then remove to a paper towel lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.
  7. Place the baking dish in your oven and bake for 15-18 minutes or until the chicken is cooked through. Serve with mashed potatoes and vegetable of your choice.
Recipe Notes

Chicken breasts run about 60 Baht/kilo, boneless, you have to pull the skin off and trim some fat, but that is easy. I will say 100 Baht for 6 good size breasts. For 6 servings, this is about 49 cents per serving.

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

Roasted Rosemary Chicken & Potatoes

Roasted Rosemary Chicken & Potatoes
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This sounds very good but fresh rosemary, I would never find that down here so I will go with dried.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40 minutes
Roasted Rosemary Chicken & Potatoes
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This sounds very good but fresh rosemary, I would never find that down here so I will go with dried.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C.
  2. For the garlic, cut off each end of the cloves, lay the side of knife on a clove and smack that with the heal of your hand. Don't try to crush the clove, just smash it a bit, this does 2 purposes for you. 1, the skin is lifted and is easily removed, and 2, smashing yet leaving the clove intact releases the oil for flavor in your recipe. Place the prepared cloves in a small bowl.
  3. Take your lemon and zest it, then squeeze out the juice, you want 2 tablespoons of juice, no seeds. Place the zest and juice in the bowl with the garlic.
  4. Into the same bowl, add the olive oil and salt and pepper to taste and mix together. Add the cubed potatoes and thighs to a large bowl, and drizzle in the mixture from the small bowl, use your hands to toss and coat the chicken and potatoes. Take the thighs out and set aside. Pour the potatoes, into a baking dish, lightly sprinkle some dry rosemary on the potatoes. Place the thighs skin side up on top of the potatoes, and pour any remaining liquid from the large bowl over the chicken. Sprinkle each piece of chicken with rosemary to your liking.
  5. Place in the oven for 40 minutes or until the chicken is golden brown and cooked through. Serve.
Recipe Notes

Chicken thighs cost about 71 Baht/kilo, 4-6 would be less than a kilo but I will go with 70 Baht. For 4 servings, this is about 51 cents per serving, less for 6 servings, good value.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Pasta with Sardines I

Pasta with Sardines I
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Sounds really good, but when I found this recipe it seemed a bit lacking in the sardines, 1 tin (that would be the 155 grams very small can with the pull top) for the servings listed, I am going to increase this to 2 tins. This is a light tomato sauce based sauce. This can be made with sardines in tomato sauce or sardines in olive oil. For sardines in oil, this is a money saver for you as I have a shortcut on the site to make your own sardines in oil, very easy, much much less than the cost of tinned sardines in oil. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pasta with Sardines I
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Sounds really good, but when I found this recipe it seemed a bit lacking in the sardines, 1 tin (that would be the 155 grams very small can with the pull top) for the servings listed, I am going to increase this to 2 tins. This is a light tomato sauce based sauce. This can be made with sardines in tomato sauce or sardines in olive oil. For sardines in oil, this is a money saver for you as I have a shortcut on the site to make your own sardines in oil, very easy, much much less than the cost of tinned sardines in oil. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. For the sardines, you have a couple of options here, you can use canned sardines in either tomato sauce (155 gram tins) or olive oil (120 gram tins), or you can use homemade sardines in olive oil (for homemade I would start with 1 1/2 cups of sardines). Homemade is the preferred method, no packaging to worry about, and you have a product you made.
  2. If using sardines in tomato sauce, you will use the sauce in the tins and you can omit that ingredient. If using sardines in olive oil, drain the oil into a cup and you will use 2 tablespoons of that and you will then need to add 4 tablespoons of tomato sauce.
  3. Bring a pot of water to a boil then add the pasta and cook until just tender.
  4. While the water for the pasta is heating, heat 2 tablespoons of olive oil in a large non stick skillet on medium heat and add the onion and cook until soft, then add the sardines including the tomato sauce they came in, or if packed in oil and drained then you will need to add 4 tablespoons of tomato sauce (feel free to chop them up with the spatula if you like). Once the sardines are heated through, reduce heat to very low and let simmer until the pasta is ready.
  5. When the pasta is cooked, drain that well and add to the skillet with the sauce and sardines, stir, cover and remove from heat and let the flavors blend for a few minutes. Squeeze the lemon juice over the pasta and serve. Top servings with red pepper flakes and Parmesan cheese.
Recipe Notes

This is low cost. Sardines in tomato sauce is cheap, from 12 to 32 Baht per 155 gram tin. Not all sardines are the same with taste, the very cheap ones are not that good. For 32 Baht/tin think Ayam brand, very good. For 15 Baht/tin, the next best in flavor is Three Lady Cooks brand. These are the only brands I buy.

For sardines in olive oil, I have only seen one brand, Ayam, for 59 Baht per 120 gram tin, these are very good. If you make your own sardines in olive oil, you can reduce this price to probably 20 Baht/tin.

Figuring two tins with tomato sauce at 32 Baht each (64 Baht total), for 4 servings this is about 47 cents per serving. Figuring two tins with olive oil at 59 Baht each (118 Baht total), for 4 servings this is about 87 cents per serving.

Shortcut: Sardines in Olive Oil.

Adapted from an internet recipe.

Viennese Beef Goulash

Viennese Beef Goulash
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This, sounds really good! Austrian Goulash is different than Hungarian style but still shares the paprika ingredient and is served over pasta or potatoes. This recipe screams of using a slow cooker for the simmering, which is what I will do when I make this so I will modify this recipe slighly. One ingredient may only be available in the larger cities, cornichons.
Servings Prep Time
6 servings 15 minutes
Cook Time
3 1/2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
3 1/2 hours
Viennese Beef Goulash
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This, sounds really good! Austrian Goulash is different than Hungarian style but still shares the paprika ingredient and is served over pasta or potatoes. This recipe screams of using a slow cooker for the simmering, which is what I will do when I make this so I will modify this recipe slighly. One ingredient may only be available in the larger cities, cornichons.
Servings Prep Time
6 servings 15 minutes
Cook Time
3 1/2 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Heat 5 tablespoons of olive oil in a medium pot and cook onion and garlic on medium heat until golden brown, stirring occasionally to ensure garlic does not burn. After it is cooked, place in your slow cooker.
  2. Add the remaining olive oil to the same pot and brown the beef well in batches, as it browns, add to the slow cooker. Once all the beef is added to the slow cooker, add the rest of the ingredients to the slow cooker. Mix well and cook on High setting for 3 hours. Check for tenderness of the beef at the 3 hour mark, continue cooking if not tender. If mixture is too thick, add a bit of beef stock and stir that in.
  3. Season with additional salt and pepper to suit your taste. Remove the bay leaves before serving. Serve over pasta or mashed potatoes.
Recipe Notes

For the beef, I will go with 200 Baht/kilo. For 6 servings this is about 98 cents per serving.

Adapted from an internet recipe.