Quail Eggs in Soy Sauce II
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
  2. If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
  3. Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
  4. Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Pork Loin (Slow Cooker)
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. I am going to use use fresh onion, garlic, and dill, and no added salt.
  2. Tesco has excellent pork loin, can get 3-4 thick slices from each piece. Here is the 6 pieces I am going to use for this recipe.
  3. Place the diced onion in the bottom of your slow cooker. Place a layer of pork loin, then sprinkle with half the pepper, parsley, garlic, and dill. Place another layer of pork loin and sprinkle the remaining pepper, parsley, garlic, and dill.
  4. Prepare your chicken gravy, I use Lobo brand (Thai product which is very good), let the gravy cool for a few minutes, then pour over the pork loin, do worry if the dill sort of floats away in places, it is all cooked together.
  5. Set the cooker to Low setting for 6 to 8 hours, cover and cook for 6 hours without removing the cover, then check the tenderness. Time is variable with thickness of the slices. for thin, less than 1 inch check at 6 hours, for 1 inch check at 7 hours, for 1 1/2 inch check at 7 and you may need to cook another hour. If not tender, cook for another hour and check again. Once tender, if not serving right away, just switch the cooker to Warm setting.
  6. Serve with mashed potatoes, rice, or pasta, and spoon the gravy over everything, add a vegetable for a side and you have a complete meal. Enjoy.
Recipe Notes

Pork loin in Tesco will cost about 170 Baht/1 1/2 kilos, for 6 servings, this is about 90 cents per serving.

My own creation based on another recipe to use fresh ingredients and pork loin instead of costlier pork chops. Lee Thayer.
Thailand.

Omurice (오므라이스)
Omurice (오므라이스)
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This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Omurice (오므라이스)
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This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  2. Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  3. Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  4. When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  5. Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  6. Drizzle some ketchup on the top of each and serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Shchavel Borscht (Sorrel Soup)
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
  2. Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
  3. Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
  4. When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
  5. While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
  6. After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
  7. When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
  8. Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.
Recipe Notes

Pork loin is about 55 Baht/500 grams, chicken breasts would be about 30 Baht/500 grams. For 8 servings this is about 22 cents per serving using pork, and about 19 cents per serving using chicken.

Shortcut: Sour Cream.

Variants: 1. Use spinach in place of sorrel. 2. To make this vegetarian, simply not use the meat and use vegetable broth in place of the chicken broth.

This recipe for Shchavel Borscht (Sorrel Soup) is from Natasha's Kitchen.

Crab & Shrimp Soup
Crab & Shrimp Soup
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Crab & Shrimp Soup
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.
  3. When the onion and celery is softened, add that to the pot with the potatoes.
  4. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  5. While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.
  6. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  7. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.
Recipe Notes

I will price this next time I get the imitation crab, for now, with 6 to 8 servings, this is low cost.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: 1. Add bite size pieces of whitefish. 2. Add diced carrots, daikon, or mushrooms.

Just a soup I threw together, worked out great, Lee Thayer.
Thailand.

Coleslaw
Coleslaw
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Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Coleslaw
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Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Ingredients
Servings: servings
Instructions
  1. Finely chop the cabbage and dice the onion. Shred the carrot then chop as well.
  2. In a large mixing bowl, mix together the mayo, sugar, vinegar, and oil. Season with black pepper to taste.
  3. Add the vegetables and mix well. Cover with plastic wrap and place in the fridge for at least two hours before serving, or even overnight, as this will allow the flavors to blend.
  4. Serve as a side dish with any meal.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Hachee with Chicken Hearts
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
  2. Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
  3. Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
  4. At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
  5. While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
  6. In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
  7. To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.
Recipe Notes

Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.

Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.

This recipe for Hachee with Chicken Hearts is from Pisang Susu.
Netherlands.

Lentil & Potato Stew
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  2. Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  3. Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  4. Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Recipe Notes

I will price this when I can find dried lentils here, for now I will say low cost.

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

Philly Cheese Steak Sloppy Joes
Philly Cheese Steak Sloppy Joes
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These sound excellent! On my to cook list. I will verify prep and cook times when I prepare this.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Philly Cheese Steak Sloppy Joes
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These sound excellent! On my to cook list. I will verify prep and cook times when I prepare this.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan on medium heat, brown the ground beef until almost cooked through, chopping it up with the spatula as it cooks. Drain off the fat.
  2. Add the onion, peppers, and garlic and cook until the onions and pepper is softened.
  3. Add the Worcestershire, beef broth, and sprinkle in the flour and stir. Cook to thicken the mixture.
  4. When thickened, stir in your favorite cheese.
  5. Serve on toasted rolls or bread of your choice.
Recipe Notes

Figure about 250 Baht for the beef. When I get some Provolone again I will be able to price this per serving. For now I will say fair cost.

Recipe provided by good friend, Rose Marie, and the original recipe is here.
United States.

Crock Pot Chicken Adobo
Crock Pot Chicken Adobo
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Crock Pot Chicken Adobo
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Rating: 5
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Ingredients
Servings: servings
Instructions
  1. Add the soy sauce, vinegar, garlic, onion, peppercorns, and bay leaves to your slow cooker.
  2. Slice the chicken into 1 to 1 1/2 inch pieces, add to the slow cooker and mix to coat all the chicken. (This photo shows I used the Variant and went with skinless, bone in, fat trimmed whole thighs.)
  3. Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
  4. To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
  5. Remove the bay leaves, serve with rice.
Recipe Notes

Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.

Variant: 1. Use whole bone in, skinless, fat trimmed, thighs in place of boneless thighs.

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