Ginger Steamed Sardines
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your steamer. I will use my tiny rice cooker with a steamer tray. You can also use a pot and a steamer basket.
  2. Drain the oil from the tin into a small bowl. Remove the sardines from the tin, split in half and arrange on a heat proof dish.
  3. Mix the ginger and spring onion (keep a pinch of the spring onion aside for garnish) with the oil from the tin to make a paste. Heat the oil mixture in a small pan until fragrant.
  4. Pour the oil mixture over the sardines and place the dish in your steamer. Steam for 5 minutes.
  5. While the sardines are steaming, using the same pan the oil was heated in, add the soy sauce and water and heat that up, add sugar to taste.
  6. When the sardines have steamed for 5 minutes, carefully remove the dish, pour the soy sauce mixture over the sardines, serve and enjoy.
Recipe Notes

One tin of sardines in olive oil at Tesco is 59 Baht. For two sandwiches, 1 per serving, this is about 92 cents per serving. I do list the shortcut for homemade sardines in olive oil, but the cost of the oil does not really reduce the cost of the sardines overall.

Shortcuts: Sardines in Olive Oil.

From the Ayam website, original recipe is here.

Pork Liver Soup
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Mix together the Marinade ingredients, place the slice liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  2. While the liver is marinating, prep the spinach. Squeeze or any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  3. Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  4. When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot as well. Boil for 30 seconds then remove cover and remove the pot from the heat and let set for 15 minutes.
  5. At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  6. Serve.
Recipe Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

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.

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.

Steamed Enoki Mushrooms
Steamed Enoki Mushrooms
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Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Steamed Enoki Mushrooms
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Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
6 minutes
Ingredients
Servings: serving
Instructions
  1. lay the mushrooms on a plate that will fit in the steamer you are using.
  2. Heat the cooking oil in a small pan over medium heat, add the garlic and cook until aromatic, Remove from heat then stir in the sugar, soy sauce, pinch of salt and mix well. Pour this over the mushrooms.
  3. If using the chopped Thai chili (Bird's Eye Chili) sprinkle that on the mushrooms as well.
  4. Steam the plate for 6-7 minutes, drizzle the sesame oil over the top, sprinkle the chopped spring onion on top, serve.
Recipe Notes

Low cost.

This recipe for Steamed Enoki Mushrooms is from China Sichuan Food.

Chinese Tea Eggs (Marbled Eggs)
Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  2. Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  3. Add the rest of the ingredients, except the salt, to the water and bring to a boil then reduce to a simmer.
  4. While waiting on the water to boil, use the back of a knife and tap all over each egg, this makes the cracks needed for the marble effect.
  5. When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refridgerate, in the liquid overnight.
  6. Serve as a snack or with a noodle or porridge dish.
Recipe Notes
Scallion Oil Noodles
Scallion Oil Noodles
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A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Scallion Oil Noodles
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A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Drain the spring onions completely after rinsing, you will be placing hot oil so eliminate the chance of hot oil splatter.
  2. In a large pan, heat the oil (you can use vegetable oil or lard for this recipe), when hot, add the spring onion segments in. Turn the heat to the lowest setting and cook until the spring onions are deep brown and almost but not burnt. Remove to a bowl to cool.
  3. Bring a large pot of water to boil and then cook the noodles until tender, Chinese noodles are long! And I mean long! So either break the dried package in half or cut the noodles in half when cooked. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool slightly.
  4. Mix together the sugar, dark and light soy sauces in a small bowl and then mix with the noodles before serving. Divide into two bowls, top with the browned scallions if desired, serve.
Recipe Notes

Low cost.

This recipe for Scallion Oil Noodles is from China Sichuan Food.

Shrimp Egg Foo Young (鲜虾芙蓉蛋)
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
  2. In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
  3. In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  4. In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
  5. Spoon over the gravy and enjoy.
Recipe Notes

Low cost.

Variant: Replace the Chinese 5 Spice powder with White Pepper powder.

This recipe for Shrimp Egg Foo Young is from China Sichuan Food.

Egg Foo Young with Steamed Rice (芙蓉煎蛋饭)
Egg Foo Young with Steamed Rice (芙蓉煎蛋饭)
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This is a classic Cantonese dish not to be confused with Foo Young Egg (蒸芙蓉蛋) which is the basic Chinese Steamed Egg. This is a leftover recipe as the meat ingredient is Roast Red Pork to make it a more Thai style dish. If you have the desire, you can make Chinese Char Sui (which is basically Roast Red Pork). You can top this with either light soy sauce or the gravy as listed here.
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Egg Foo Young with Steamed Rice (芙蓉煎蛋饭)
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This is a classic Cantonese dish not to be confused with Foo Young Egg (蒸芙蓉蛋) which is the basic Chinese Steamed Egg. This is a leftover recipe as the meat ingredient is Roast Red Pork to make it a more Thai style dish. If you have the desire, you can make Chinese Char Sui (which is basically Roast Red Pork). You can top this with either light soy sauce or the gravy as listed here.
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Ingredients
For the Gravy
Servings: serving
Instructions
  1. In a large bowl, add the eggs and a pinch of salt and whisk, then add the pork, mushrooms, bean sprouts, and spring onion and mix well.
  2. In another small bowl or measuring cup, mix together the Gravy ingredients. set aside.
  3. Add some steamed rice to a plate.
  4. Heat the oil in a small non stick pan over medium low heat, when hot, slowly pour in the egg mixture and use the spatula to to keep the mixture into a round patty. Cook for about 3 minutes or until the bottom is golden brown, the egg over and cook until golden brown on the bottom. Flip the egg over again, fold in half, remove from the pan and place on top of the rice on the plate.
  5. In a small pot add the gravy mixture and heat over medium high heat bubbly and well thickened, about 1-2 minutes, stirring continuously. Transfer to a small bowl.
  6. Sprinkle the Egg Foo Young with sliced spring onion and spoon on some gravy, enjoy.
Recipe Notes

Low cost as the Roast Red Pork is a leftover from another meal.

Variant: Omit the Gravy and simply top with light soy sauce.

This recipe for Egg Foo Young is from China Sichuan Food.

Chicken Dim Sum
Chicken Dim Sum
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This is a Chinese dish, and there is hundreds of types of Dim Sum, which are bite size dumplings normally steamed. This is on my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Chicken Dim Sum
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This is a Chinese dish, and there is hundreds of types of Dim Sum, which are bite size dumplings normally steamed. This is on my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Dough
For the Filling
For the Dipping Sauce
Servings: servings
Instructions
  1. First make the dough. In a large bowl mix the flour and salt. Now add boiling water gradually and start mixing it using a wooden spoon. When the dough becomes cool enough to handle, start kneading it with hand. Add some dry flour if it gets sticky and continue kneading until it becomes soft. Cover it with a damp kitchen towel and keep it aside for 30 minutes.
  2. Now prepare the filling. Add chicken, carrot, leek (if using), garlic, spring onion in a large bowl and mix them together. Season with soy sauce, salt and black pepper to taste and mix well. Set aside.
  3. Now to make the dim sum casing. Take the dough and knead it again. Take small ball of dough of about 1 inch diameter. Roll it into a thin circle about 2 inches diameter and about 1/8 of an inch thick. Make sure the casing is thin, else it will not cook thoroughly and will not let the chicken cook evenly.
  4. To stuff the dim sum, place about 1 tablespoon of filling and place in the center of the circle, shape it by gathering up the edges and forming a cylinder but do not crimp it on the top.
  5. Once all the dim sums are shaped, steam them on medium heat for 15 to 20 minutes. Keep the steamer covered during steaming.
  6. While the dim sums are steaming, make the dipping sauce by mixing all the Sipping Sauce ingredients in a bowl until well combined, set aside.
  7. You can check by inserting a toothpick in the center of a dim sum and it should come out clean, isn't that cool? When cooked through, take them out and garnish with the chopped greens of spring onions. Serve hot along with the dipping sauce.
Recipe Notes

Low cost for 250 grams of minced chicken.

Variant: In place of chicken, use chopped shrimp to make Shrimp Dim Sum, same steps as listed, how easy is that?

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