Vegetable Wontons
Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Vegetable Wontons
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Rating: 5
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Ingredients
Servings: wontons
Instructions
  1. The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton ๐Ÿ˜‰
  2. Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  3. Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
  4. Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
  5. Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton ๐Ÿ™‚
  6. Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.
To Fry Wontons
  1. Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.
To use Wontons in a Broth
  1. Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.
To Freeze Wontons
  1. Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Turkish Meatballs & Vegetables (Izmir Kofte)
Turkish Meatballs & Vegetables (Izmir Kofte)
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This is a popular meatball and vegetable casserole originating from Turkey. Kofte means meatballs, and Izmir is the city from where this is commonly made. Sounds really good! This can be made on the stove top or baked in an oven.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Turkish Meatballs & Vegetables (Izmir Kofte)
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This is a popular meatball and vegetable casserole originating from Turkey. Kofte means meatballs, and Izmir is the city from where this is commonly made. Sounds really good! This can be made on the stove top or baked in an oven.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
45-50 minutes
Ingredients
For the Meatballs (Kofte)
For the Vegetables
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the meatball ingredients except the meat and mix with your hands well, this will soften the onions and enable the spices to blend in the mixture evenly. Add the ground meat and mix well again until the mixture resembles a soft dough.
  3. With wet hands take a piece of meat mixture the size of a large walnut and roll into a large finger shape about 1 inch thick. Continue until all the mixture is used. The meatballs can now be covered and stored in the fridge until required.
  4. In a baking dish, create layers with the vegetables and the meatballs. Add the chopped tomatoes, water, and olive oil. Season with salt and pepper and gently mix. Bake in the oven for about 45 to 50 minutes or until the potatoes are soft and the sauce has thickened. To cook on the stove top, use a wide heavy pan and cook the casserole covered, at medium to low heat. You can start with medium heat until it starts bubbling and turn to heat to low. I would imagine 40 to 45 minutes should be enough.
Recipe Notes

The beef will cost about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

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

Vietnamese Pickled Carrot & Daikon (ฤแป“ Chua)
Vietnamese Pickled Carrot & Daikon (ฤแป“ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Vietnamese Pickled Carrot & Daikon (ฤแป“ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
First Method
Second Method
Servings:
Instructions
First Method
  1. The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
  2. Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
  3. Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.
Second Method
  1. Carrot and white radish (Daikon) julienned and ready for pickling.
  2. Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
  3. Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
  4. Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Cha Lua Kimbap,
Vietnamese Sandwich (Banh Mi Cha Lua), Made it, GO-TO recipe.

Adapted from an internet recipe.

Chicken Katsu – Japanese Chicken Cutlets
Chicken Katsu - Japansese Chicken Cutlets
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Chicken Katsu - Japansese Chicken Cutlets
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Chicken
For the Curry
Servings: servings
Instructions
  1. Slice each chicken breast in half horizontally so you have 4 pieces. Season the chicken on both sides with salt and pepper. Set aside.
  2. In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
  3. Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
  4. To cook the chicken, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
  5. While the oil is heating, 1. coat the chicken with flour and shake off the excess. 2. dip the chicken into the beaten egg. 3. roll the chicken in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain. Optional, top each piece of chicken as soon as you take it from the hot oil with a slice of cheese.
  6. To assemble this dish, the common way is to put rice on one side of each dish, then take a piece of chicken and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the chicken then the rest in the open part of the dish. Serve.
Recipe Notes

I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.

Here is the pork cutlet Tonkatsu version.

Adapted from an internet recipe.

Tonkatsu – Japanese Pork Cutlets
Tonkatsu - Japanses Pork Cutlets
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Tonkatsu - Japanses Pork Cutlets
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Rating: 0
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I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Cutlets
For the Curry
Servings: servings
Instructions
  1. Season the pork chops on both sides with salt and pepper. Using a knife, cut a large slit in the side of the chops to make a pocket. For the cheese, if using pre-sliced cheese, the square type, fold a slice in half and insert into the pocket on the pork chop. If using cheese from a block, use one thicker slice this into the pocket on pork chop. Set aside.
  2. In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
  3. Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
  4. To cook the chops, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
  5. While the oil is heating, 1. coat the chop with flour on all sides and shake off the excess. 2. dip the chop into the beaten egg. 3. roll the chop in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain.
  6. To assemble this dish, the common way is to put rice on one side of each dish, then take a chop and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the pork then the rest in the open part of the dish. Serve.
Recipe Notes

I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.

Variants: You can omit the mint leaves, or the cheese, or both.

Here is the Chicken Katsu version.

Adapted from an internet recipe.

Creamy White Bean & Pork Stew
Creamy White Bean & Pork Stew
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This sounds really good, I love good beans and pork, so this seems like a win win. The original recipe I seen stated using 6 cans (no size given so I am assuming a standard 15 oz can, which is about 1 1/2 cups drained per can, I wrote this using dry beans, it is cost savings but does take more planning and preparation time). On my to cook list.
Servings Prep Time
6-8 servings 2 hours
Cook Time
3-4 hours
Servings Prep Time
6-8 servings 2 hours
Cook Time
3-4 hours
Creamy White Bean & Pork Stew
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This sounds really good, I love good beans and pork, so this seems like a win win. The original recipe I seen stated using 6 cans (no size given so I am assuming a standard 15 oz can, which is about 1 1/2 cups drained per can, I wrote this using dry beans, it is cost savings but does take more planning and preparation time). On my to cook list.
Servings Prep Time
6-8 servings 2 hours
Cook Time
3-4 hours
Servings Prep Time
6-8 servings 2 hours
Cook Time
3-4 hours
Ingredients
Servings: servings
Instructions
  1. Soak the beans overnight (about 8-10 hours) or do a quick soak by placing the beans in a pot of water, bringing it to a rolling boil for 2 minutes, then remove from heat and cover for an hour.
  2. After the beans have soaked, rinse them and add to a large pot, cover with water by 3 inches, ad a pinch of salt if you like. Bring to a boil then reduce to a simmer, stirring occasionally, for about 1-2 hours until the beans are tender.
  3. While the beans are simmering, in another large pot, heat on medium temp and crisp up the bacon, set the bacon aside and drain the fat from pot, reserving about 1 tablespoon of fat in the pot.
  4. Cut the pork into 1 inch cubes and brown in the bacon fat in the large pot. You are not trying to cook it through, just brown and sear it up a little, then remove from the pot and set aside.
  5. When the beans are cooked and good and tender, drain, reserve one cup of beans and set aside. Now using the pot the pork was cooked in, add the carrot and cook until soft, then add the garlic and cook until it is fragrant. Then add the beans, pork stock, butter, bay leave, thyme, and pork. On a low simmer let this cook for 45 minutes to 1 hour with lid on, stirring occasionally.
  6. Take the last cup of beans that you reserved and smash with the back of a fork to make a paste, add this to the pot and stir to combine, this will thicken the stew, continue with the low simmer for another 2-3 hours, stirring occasionally. Serve with a garnish of crumbled crispy bacon on top and some buttered bread.
Recipe Notes

The beans will cost about 65 Baht, the pork will cost about 120 Baht for shoulder. For 6 servings, this is about 91 cents per serving, even less if stretched to 8 servings. Very economical meal.

Adapted from an internet recipe.