Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Cheater Sausage Gravy
Cheater Sausage Gravy
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Rating: 5
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Cheater Sausage Gravy
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Rating: 5
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This is a cheater recipe as I had the sausage on hand (homemade) but needed to use up some potatoes and clear out some vegetables for the sides. Several steps with this, one will be poaching the sausage links. Poaching is a fancy way of saying boiling, nothing more. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan with a splash of olive oil, or better yet, with a big spoonful of bacon fat.
  2. Wash your potatoes and dice them, a quick way to do this is to use a french fry cutter for the first pass then lay the fries on their side and cut with a knife. As you cut up each potato, toss the dice into the hot pan.
  3. When all the potatoes are in the pan, season with lemon pepper. Cook the potatoes until nicely browned and tender, turn them every 5-10 minutes. When browned and tender, remove from heat, cover, and set aside.
  4. Once the potatoes are started, heat a small sauce pan (big enough to hold the sausage links), add the links and then add water to cover the links by 1-2 inches. Place on medium heat and bring to a simmer. Simmer the links for about 15 minutes to 20 minutes. Take one link out and cut in half to ensure cooked through, a little pink is ok as they will go in the gravy shortly.
  5. When the sausage is cooked, remove to a cutting board and slice in to just a bit over 1/4 inch thick. If any sausage burst while cooking, no problem, just chop those up.
  6. Using the pan the sausage was in, pour out the water and give it a quick wipe with a paper towel. Prepare the gravy per the packet instructions. I use Lobo brand chicken gravy, excellent taste and inexpensive.
  7. When the gravy is hot, add the sausage slices and stir in. Let the gravy simmer a few minutes to heat the sausage through. Remove from heat and cover and set aside.
  8. Steam veggies of your choice, I used 1 large carrot and two small heads of cauliflower, chopped. Steam until tender. I use my little rice cooker with steamer basket for this.
  9. Add a good serving of potatoes to a plate, ladle on some sausage gravy, add your sides, done. Enjoy.
Recipe Notes

Low cost as I used Cumberland sausage I made myself. Store bought, pack of 3 links is only about 90 Baht, still very reasonable.

Shortcuts: Chicken Gravy, Cumberland Sausage.

My creation to use up some items in the fridge and some potatoes, Lee Thayer.
Thailand.

Mushroom & Garlic Rolls (Bread Machine)
Mushroom & Garlic Rolls (Bread Machine)
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Mushroom & Garlic Rolls (Bread Machine)
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Ingredients
For the Rolls
For the Filling
Servings: rolls
Instructions
  1. Place the Roll ingredients into your bread machine in the order listed, set the bread machine to Dough setting and let it run through the cycle.
  2. While the dough is getting worked over by the bread machine, heat a pan on medium heat with a splash of olive oil. When the pan is hot, add the mushrooms and about 1/3 of the garlic. Saute for about 10 minutes to evaporate the moisture released and to brown them up a bit.
  3. Remove the mushrooms to a mixing bowl and mix in the remaining garlic. Let this sit to cool. When the mushrooms are cooled, mix in the parsley, butter, and season to taste with salt and pepper.
  4. When the dough cycle is complete, turn out the dough to a flowered surface and punch it down to release any air. Flour a rolling pin and roll out the dough to about 12 inches (30 cm) by 4 inches (10 cm), smallest side towards you. Trim the edges to make it roughly straight lines, not looking for perfection here, just straighten up shorter ends.
  5. Take the mushroom mixture and spread onto to the dough. cut the dough horizontally into 10 strips (you are going to make short strips, not long ones). Each strip should be about 3/4 to 1 inch wide (2-3 cm).
  6. Roll each strip and place on its side in a baking dish.
  7. Cover the dish with a towel and let it proof for about 20 minutes. Preheat your oven to 200 C (400 F).
  8. Remove the towel and bake for 20 minutes. Remove from the oven and with a brush, use the butter in the bottom of the pan and brush the tops of the rolls. If no butter is left, just melt 1-2 tablespoons and use that.
  9. Serve as a snack or a side.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Roasted Cauliflower
Roasted Cauliflower
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This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Roasted Cauliflower
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This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-6 servings as a side 20 minutes
Cook Time
60 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Preheat your oven to 200 C (400 F).
  2. Trim the leaves and stem so the cauliflower sits upright when placed stem down. Wrap in aluminum foil and bake for 30 minutes. Remove from oven, leaving the oven on, and remove from the foil and allow to cool for 15 minutes.
  3. Whisk together the olive oil, mustard, cheese, parsley, pepper, and garlic powder in a bowl. If using unseasoned breadcrumbs, add a pinch of salt as well.
  4. Place the cauliflower on a baking sheet lined with parchment paper, rub the mixture all over the surface of the cauliflower then sprinkle with the breadcrumbs.
  5. Return to the oven and bake for another 30 minutes or until the breadcrumbs are golden brown.
  6. Remove from the oven and slice like a pie to serve.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Tuna & Rice
Tuna & Rice
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This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Tuna & Rice
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This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pan and add the onion and saute for about 3 minutes until it is soft and translucent.
  2. Add the rice and stir to coat with oil and the rice grains are glassy, about 1 minute.
  3. Pour the contents of the pan into your rice cooker. Add the chicken stock and turn the cooker on and let it runs the full cycle.
  4. About 10 minutes into the cook cycle, fold in the peas and corn then cover again and continue to cook to complete the cook cycle.
  5. Drain the tuna, this can be canned or fresh cooked, and flake with a fork. Fold in the tuna and parsley into the rice, cover and let sit for 5 minutes on Warm setting on the rice cooker.
  6. Serve, this can be a hearty side dish or a main meal.
Recipe Notes

Low cost.

Shortcut: Fresh Tuna.

Adapted from an internet recipe.

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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Rating: 5
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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.

Beef Taco Salad Pizza
Beef Taco Salad Pizza
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Sounds great. Tortillas are used as the crust. On my to cook list for sure. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Beef Taco Salad Pizza
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Sounds great. Tortillas are used as the crust. On my to cook list for sure. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Ingredients
Servings: 12 inch pizza
Instructions
  1. Preheat your oven to 200 C (400 F). Oil a baking sheet with 1/2 tablespoon of olive olive oil or just lay a piece of parchment paper on the baking sheet.
  2. Heat a non stick pan on medium heat and add a splash of oil, when hot, add the ground beef, when cooked through, add the taco seasoning, and season with salt and pepper to taste. When cooked, drain oil.
  3. Place the tortilla on the baking sheet, sprinkle with 1/2 cut of cheese, top with beef, then top with another 1/2 cup cheese. Bake until the cheese is melted, about 7 to 8 minutes.
  4. Remove and sprinkle on remaining cheese, lettuce, tomatoes, and sour cream. Top with avocado if desired.
  5. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Beef Stroganoff (Pressure Cooker)
Beef Stroganoff (Pressure Cooker)
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Rating: 5
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Beef Stroganoff (Pressure Cooker)
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Rating: 5
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
  2. When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
  3. Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
  4. When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
  5. My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
  6. When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
  7. At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
  8. When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
  9. When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
  10. When safe to open, remove the lid and give the stroganoff a stir.
  11. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

The beef will cost about 200 Baht for 750 grams. For 4 servings, this is about $1.47 per serving.

Adapted from an internet recipe.

Basic Salmon Patties
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together in a large bowl, the salmon, spring onion, dill, breadcrumbs, mayo, juice, mustard, egg and season with salt and pepper as desired. Form into 4-5 patties.
  2. Heat a large skillet with a splash of oil, when the oil is hot, cook the patties (in batches if needed) about 3-4 minutes per side or until nice and golden brown on each side.
  3. Serve with mashed potatoes, pasta, or rice and a vegetable for a nice meal.
Recipe Notes

I will price this when I steam some salmon, for now I will say fair priced.

Adapted from an internet recipe.