Indonesian Style Prawn & Quail Egg Curry

Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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Rating: 0
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

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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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.

Blue Rice (Rice Cooker)

Blue Rice (Rice Cooker)
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Rating: 5
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This is a unique dish and is Malaysian in origin. The blue is from very specific flowers, the Butterfly-pea flower. This flower grows on a vine in Thailand, and is common throughout Thailand, Asia and even in Australia, a very edible flower that is made into tea and even deep fried. The seasoning for the rice comes from lemongrass, just a subtle taste but is perfect. Normally a dish made during festive periods or celebrations. The basic Cook and Warm rice cooker is ideal for this. I made this on 13 Sep 2017 and was a hit with the Thai family, recipe adjusted to 6 flowers instead of the previously stated 3-4. for a better blue version. Outstanding.
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Blue Rice (Rice Cooker)
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Rating: 5
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This is a unique dish and is Malaysian in origin. The blue is from very specific flowers, the Butterfly-pea flower. This flower grows on a vine in Thailand, and is common throughout Thailand, Asia and even in Australia, a very edible flower that is made into tea and even deep fried. The seasoning for the rice comes from lemongrass, just a subtle taste but is perfect. Normally a dish made during festive periods or celebrations. The basic Cook and Warm rice cooker is ideal for this. I made this on 13 Sep 2017 and was a hit with the Thai family, recipe adjusted to 6 flowers instead of the previously stated 3-4. for a better blue version. Outstanding.
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Put rinsed rice in your rice cooker along with the lemongrass and flower petals.
  2. Add the water, press cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemongrass, that was spot on.
  3. Once the rice cooker switches to Warm, just let it sit for about 10-20 minutes covered on the Warm setting. Mix with a spoon, you can just mix the flowers in, or you can remove them. We left the flowers in.
  4. Spoon some rice into a small bowl, place a plate on the top and tip the plate and bowl over, perfect serving portion. I served this with fish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Broiled Chicken Tenders with Pineapple Relish

Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  2. Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  3. Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  4. Transfer chicken to a platter and serve with reserved relish.
Recipe Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.

Adapted from an internet recipe.

Thai Curry Mussels & Chinese Sausage

Thai Curry Mussels & Chinese Sausage
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Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Thai Curry Mussels & Chinese Sausage
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Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. In a 12 inch pan or large-sized steam pot, heat oil over medium heat and add the sausage. Cook for 2 to 3 minutes on medium heat until sausage just starts to brown. Add garlic, lemongrass, half of the mint, curry paste, and chilies. Stir to combine and cook until garlic is light brown, about 2 minutes.
  2. Add mussels to the pot and continue to cook for 2 minutes, stirring occasionally. Add fish sauce, coconut milk, water, remainder of the mint, half of the basil, cover and cook for 7-10 minutes or until 90 percent of mussels are open. Discard any unopened mussels.
  3. Add remaining basil and stir to combine. Transfer to a bowl and serve with bread or rice. Important note about the mussels, when served, diners should check each one for a tuft of grass that has to be removed prior to eating the mussel.
Recipe Notes

I cannot price the mussels until I buy them again. The sausage might cost about 75 Baht, when I make this I will confirm the prices. For now I will say this is low cost as many times the way we get mussels is local harvested by us.

Adapted from an internet recipe.

Hard Boiled Eggs in Thai Curry

Hard Boiled Eggs in Thai Curry
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Sounds really good, may have to play around with the types of curries but I am thinking Massaman Curry would be perfect. Eggs can be chicken, duck, or even quail.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Hard Boiled Eggs in Thai Curry
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Sounds really good, may have to play around with the types of curries but I am thinking Massaman Curry would be perfect. Eggs can be chicken, duck, or even quail.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the cooking oil in a large pan over medium high heat, my preference would be Rice Bran Oil. When the oil is hot, carefully add the eggs and gently turn them as they cook to golden brown and crispy. Remove to a paper towel lined plate and set the eggs and pan used aside.
  2. In another large pan, or pot, heat to medium heat and add the diced sausage, stir often, let the some of the fat render out and cook until starting to brown and get almost crispy. Remove the sausage to a bowl and set aside.
  3. Same large pan or pot used for the sausage, add the coconut oil and heat up, add the curry paste and cook until fragrant, about 2-3 minutes.
  4. Lower the heat and add the coconut milk and 1 1/2 cups of water, lemongrass, and tomatoes. Stir and bring back to a boil, then lower the heat to a simmer until the tomatoes are tender and wilted, about 5-7 minutes.
  5. Add the eggs to the pan or pot and the basil and simmer until the eggs are heated through.
  6. Serve over steamed rice and garnish with the crispy Chinese sausage and fresh chopped Thai basil if desired.
Recipe Notes

The eggs would cost about 60 Baht, the link of sausage about 25 Baht. For 6 servings, this is about 37 cents per serving.

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.