Burmese Egg Curry
Burmese Egg Curry
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This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Burmese Egg Curry
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This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock 1/2 cube.
  2. Simmer this mixture for 1-2 hours, stir once in a while, until it reduces the use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  3. While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  4. Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  5. To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.

Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.

Adapted from an internet recipe.

Pears & Mayo
Pears & Mayo
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I heard about this from an old time advertisement for mayonnaise, never heard of anyone actually making this until now. This is a side dish salad. Next time I go to Phuket, I will have to look for a can of pears to test this out with.
Servings Prep Time
2 servings 5 minutes
Servings Prep Time
2 servings 5 minutes
Pears & Mayo
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I heard about this from an old time advertisement for mayonnaise, never heard of anyone actually making this until now. This is a side dish salad. Next time I go to Phuket, I will have to look for a can of pears to test this out with.
Servings Prep Time
2 servings 5 minutes
Servings Prep Time
2 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. Make a bed of lettuce leaves on two plates, place two drained pear halves on each plate. Add a generous spoon of mayo into the center of each pear. Top with some shredded cheese.
  2. Serve as a side dish.
Recipe Notes

Low cost.

Variant: 1. In place of pears, use pineapple rings (fresh would be perfect), or canned peach halves.

Provided courtesy of good friends, Wayne Studdard Jr., Millette Hampton, Wanda Gauthreaux.
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.

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.

Beer Can Burgers
Beer Can Burgers
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These sound very good, and I will give two variants to try. This is a 'filled' burger as opposed to a 'stuffed' burger. Cooked on a grill and no flipping required. This is written for 2 burgers of each variant, just adjust the variant ingredients to make more or less of each. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Beer Can Burgers
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These sound very good, and I will give two variants to try. This is a 'filled' burger as opposed to a 'stuffed' burger. Cooked on a grill and no flipping required. This is written for 2 burgers of each variant, just adjust the variant ingredients to make more or less of each. On my to cook list.
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
Cheddar & Jalapeno Filling (for 2 burgers)
Servings: servings
Instructions
  1. Heat your grill to medium with either charcoal or gas. You will be cooking over indirect heat.
  2. In a large mixing bowl, combine the beef, Worcestershire sauce and garlic powder, divide into 4 half pound balls. Place a beer can on top of a ball and push down and form the beef around the can and just a bit up the side. Wrap two slices of bacon the burger. Twist the can to remove that, the burger should have a nice deep indentation in it. Repeat this for the remaining balls. Season each indentation and the rest of the burger with ample salt and pepper to taste.
  3. For 2 burgers, add cubed Cheddar and Jalapeno slices in each indentation.
  4. For the 2 burgers with Bell Pepper, add the bell pepper and onion in each indentation then top each with a slice of Provolone.
  5. Grill the burgers over indirect heat, and covered, until cooked through, 30 minutes should be a medium burger.
  6. To serve, place lettuce and tomato on the bottom bun, place a burger on top, top with the top bun.
Recipe Notes

Beef will cost about 200 Baht/kilo. Cheddar about 180 Baht for 2 cups cubed, Provolone about 45 Baht for 2 slices. For 4 servings, this is about $3.13 per serving. Not cheap but sounds really good for a once in a while cookout with friends and family.

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

Sardine & Olive Sandwich
Sardine & Olive Sandwich
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Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Sardine & Olive Sandwich
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Just a few olives are used, but this does sound really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Drain the oil from the tin and retain, mash the sardines in a small bowl, add the oil from tin as needed for your correct consistency. Mix in the olives and shallot.
  2. Place lettuce leaves on a slice of bread or toast, top with cucumber slices, then top with the sardine mixture.
  3. Serve open faced or with the second slice of bread or toast on top.
Recipe Notes

If using tinned sardines in olive oil, figure about 59 Baht/tin/1 sandwich. This would cost about $1.73 per sandwich, if you make two sandwiches, this would be about 87 Baht per sandwich, reasonable and healthy.

From the Ayam website, original recipe is here.

Sardine & Sliced Egg Sandwich
Sardine & Sliced Egg Sandwich
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Another great sounding sardine sandwich recipe. On my to make list.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Sardine & Sliced Egg Sandwich
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Another great sounding sardine sandwich recipe. On my to make list.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Drizzle the toast with the olive oil, top one slice with some lettuce, top with sardines, sliced egg, onion, and lemon juice, top with the other slice.
  2. Enjoy.
Recipe Notes

Low cost if using homemade sardines. I make sardines using small mackerel which is sold per fish anywhere from 10 to 25 Baht each, so about 29 to 74 cents per sandwich. (I cut each fish into 3 pieces when making sardines.)

If using tinned sardines, figure 1 tin per sandwich at 59 Baht, this is about $1.74 per sandwich.

Shortcut: Sardines in Olive Oil.

Adapted from an internet recipe.

Tuna Burgers
Tuna Burgers
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This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Tuna Burgers
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This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Cut fish into 1 inch cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes.
  2. Meanwhile, sterilize all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor), rinse, dry, and place in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice, arrange beneath the attachment to catch ground tuna and keep it cold.
  3. Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or olive oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
  4. Form into four 1/2 in thick patties. Season with salt and freshly ground black pepper as desired. Grill or pan fry burgers over medium heat until just cooked through, 3-4 minutes per side.
  5. Split and toast the rolls. Assemble with lettuce leaves on the bottom of the roll, top that with a tuna burger, then some tartar sauce, then sliced tomato. Top with the other half of the roll, enjoy.
Recipe Notes

I cannot price this until I get some fresh tuna, or catch my own.

Shortcuts: Sandwich Rolls, Tartar Sauce.

Adapted from an internet recipe.

Secret Ingredient Burgers
Secret Ingredient Burgers
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Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Secret Ingredient Burgers
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Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add the beef, fish sauce, and Worcestershire sauce. Using a fork or your hands, mix gently until just combined, do not over mix or you get a tougher burger.
  2. Divide the mixture into 4 sections and using your hands, form into patties and place them on a baking sheet lined with foil. Do not pack the beef too tightly or compact it as this will result in tough burgers. Using your thumb, form a slight indent into the center of each patty. Cover the tray with plastic and refrigerate for at least half an hour, or up to a day.
  3. When ready to cook, remove the burgers from the fridge. Heat a heavy bottomed skillet over high heat until quite hot, cast iron would be perfect. Add the butter or oil. Season the burgers with a sprinkle of salt (this helps form a nice crust) and place gently in the pan. They should sizzle violently if the pan is hot enough.
  4. Cook, flipping every couple of minutes until desired doneness. 10-12 minutes for well done, less if you prefer medium/rare. Do not overcook or the burgers will dry out. Also, do not press down on the burgers while cooking or poke them or pierce them in any way, just let them cook in peace until nicely browned all over.
  5. If using cheese, add on the top a minute before you remove from the pan.
  6. Remove the patties from the pan to a plate to rest just for a couple of minutes, meanwhile return the pan to the heat and place your sliced buns in (cut side down) to toast for a bit and soak up all the lovely juices left in the pan from the burgers.
  7. Assemble the burgers with toppings of your choice. Enjoy.
Recipe Notes

Figure about 150 Baht for 750 grams of good beef. For 4 servings, this is about $1.10 per serving.

Shortcut: Hamburger Buns.

Adapted from an internet recipe.

Shrimp Stuffed Avocado
Shrimp Stuffed Avocado
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Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Shrimp Stuffed Avocado
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Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Shrimp
For the Mayo Dressing
For the Lime Sauce
Servings: servings
Instructions
  1. Add the shrimp to a bowl, season with the spices listed for the shrimp, add a splash of olive oil as well, let this marinate while you make the sauces.
  2. Meanwhile, to make the Mayo Dressing, mix together the combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper. Set aside.
  3. For the Lime Sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a blender. Or mix by hand. Set aside.
  4. Cook the shrimp in a hot pan with a splash of olive oil, once they begin to brown slightly and turn opaque, turn them and cook for 1-2 minutes more. Remove from pan and place on paper towels to drain and cool.
  5. While the shrimp is cooking, halve, pit, and scoop out the whole avocado from the skin using a large spoon. Place lettuce leaves on each plate, top with each piece of avocado.
  6. When the shrimp has cooled, roughly chop and mix into the Mayo Dressing.
  7. Fill avocados with the shrimp filling equally divided between the 4 pieces. Drizzle on the Lime Sauce, serve as an appetizer or side.
Recipe Notes

Shrimp prices can vary a lot, from farm raised to wild caught, choose wisely. Small White Shrimp from Tesco will cost about 80 Baht/500 grams. For 4 servings, this is about 60 cents per serving. Keep in mind, many of these ingredients can be locally sourced.

Adapted from an internet recipe.